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Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed

Received: 30 June 2021     Accepted: 14 July 2021     Published: 24 December 2021
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Abstract

Effect of some extrusion factors on soybean crud residue-based floating fish feed was investigated. Extrusion was conducted at 20%, 25% and 30% moisture content level, die size of 2 mm, 4 mm and 6 mm and screw speed of 150 rpm, 200 rpm and 250 rpm. Pearson square method of fish feed formulation was used to attain a 35% protein content of catfish feed protein requirement. Optimized value of extrusion factors moisture content, die size and screw speed were 30%, 6 mm and 150 rpm respectively and optimized result of responses, expansion rate (ER) floatation rate (FR) sinking velocity (SV) specific mechanical energy (SME) swelling capacity (SC) water absorption index (WAI) water solubility index (WSI) hydration capacity (HC) and hydration index (HI) are 32.73%, 95.87%, 0.024 ms-1, 16.97 KJ/kg, 1.73, 1.61, 2.76, 0.51, and 0.67 respectively. Feed moisture content and die size have the most significant effect on the physical and functional properties of extrudate. Coefficient of determination R2 ranges from 0.65 to 0.96, lack of fit not-significant, desirability in optimization of 0.806, suggesting adequacy of research. Soybean crud residue base floating fish feed has been formed and evaluated with an outcome of high efficacy. This extruded produce can be used for both domestic and industrial scale of catfish feed production.

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 6)
DOI 10.11648/j.jfns.20210906.14
Page(s) 163-177
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Extrudate, Soybean, Expansion, Floatation, Residue

References
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Cite This Article
  • APA Style

    Olaoye Saheed Abiola, Owoseni Olanrewaju Temitope, Olalusi Ayoola Patrick. (2021). Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed. Journal of Food and Nutrition Sciences, 9(6), 163-177. https://doi.org/10.11648/j.jfns.20210906.14

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    ACS Style

    Olaoye Saheed Abiola; Owoseni Olanrewaju Temitope; Olalusi Ayoola Patrick. Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed. J. Food Nutr. Sci. 2021, 9(6), 163-177. doi: 10.11648/j.jfns.20210906.14

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    AMA Style

    Olaoye Saheed Abiola, Owoseni Olanrewaju Temitope, Olalusi Ayoola Patrick. Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed. J Food Nutr Sci. 2021;9(6):163-177. doi: 10.11648/j.jfns.20210906.14

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  • @article{10.11648/j.jfns.20210906.14,
      author = {Olaoye Saheed Abiola and Owoseni Olanrewaju Temitope and Olalusi Ayoola Patrick},
      title = {Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {9},
      number = {6},
      pages = {163-177},
      doi = {10.11648/j.jfns.20210906.14},
      url = {https://doi.org/10.11648/j.jfns.20210906.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210906.14},
      abstract = {Effect of some extrusion factors on soybean crud residue-based floating fish feed was investigated. Extrusion was conducted at 20%, 25% and 30% moisture content level, die size of 2 mm, 4 mm and 6 mm and screw speed of 150 rpm, 200 rpm and 250 rpm. Pearson square method of fish feed formulation was used to attain a 35% protein content of catfish feed protein requirement. Optimized value of extrusion factors moisture content, die size and screw speed were 30%, 6 mm and 150 rpm respectively and optimized result of responses, expansion rate (ER) floatation rate (FR) sinking velocity (SV) specific mechanical energy (SME) swelling capacity (SC) water absorption index (WAI) water solubility index (WSI) hydration capacity (HC) and hydration index (HI) are 32.73%, 95.87%, 0.024 ms-1, 16.97 KJ/kg, 1.73, 1.61, 2.76, 0.51, and 0.67 respectively. Feed moisture content and die size have the most significant effect on the physical and functional properties of extrudate. Coefficient of determination R2 ranges from 0.65 to 0.96, lack of fit not-significant, desirability in optimization of 0.806, suggesting adequacy of research. Soybean crud residue base floating fish feed has been formed and evaluated with an outcome of high efficacy. This extruded produce can be used for both domestic and industrial scale of catfish feed production.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed
    AU  - Olaoye Saheed Abiola
    AU  - Owoseni Olanrewaju Temitope
    AU  - Olalusi Ayoola Patrick
    Y1  - 2021/12/24
    PY  - 2021
    N1  - https://doi.org/10.11648/j.jfns.20210906.14
    DO  - 10.11648/j.jfns.20210906.14
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 163
    EP  - 177
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20210906.14
    AB  - Effect of some extrusion factors on soybean crud residue-based floating fish feed was investigated. Extrusion was conducted at 20%, 25% and 30% moisture content level, die size of 2 mm, 4 mm and 6 mm and screw speed of 150 rpm, 200 rpm and 250 rpm. Pearson square method of fish feed formulation was used to attain a 35% protein content of catfish feed protein requirement. Optimized value of extrusion factors moisture content, die size and screw speed were 30%, 6 mm and 150 rpm respectively and optimized result of responses, expansion rate (ER) floatation rate (FR) sinking velocity (SV) specific mechanical energy (SME) swelling capacity (SC) water absorption index (WAI) water solubility index (WSI) hydration capacity (HC) and hydration index (HI) are 32.73%, 95.87%, 0.024 ms-1, 16.97 KJ/kg, 1.73, 1.61, 2.76, 0.51, and 0.67 respectively. Feed moisture content and die size have the most significant effect on the physical and functional properties of extrudate. Coefficient of determination R2 ranges from 0.65 to 0.96, lack of fit not-significant, desirability in optimization of 0.806, suggesting adequacy of research. Soybean crud residue base floating fish feed has been formed and evaluated with an outcome of high efficacy. This extruded produce can be used for both domestic and industrial scale of catfish feed production.
    VL  - 9
    IS  - 6
    ER  - 

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Author Information
  • Department of Agricultural Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Akure, Nigeria

  • Department of Agricultural Science, Faculty of Agriculture, Adeyemi College of Education, Ondo, Nigeria

  • Department of Agricultural Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Akure, Nigeria

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