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

Olaoye Saheed Abiola; Owoseni Olanrewaju Temitope; Olalusi Ayoola Patrick

doi:doi:10.11648/j.jfns.20210906.14

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

Olaoye Saheed Abiola, Owoseni Olanrewaju Temitope, Olalusi Ayoola Patrick

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 6)

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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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

Olaoye Saheed Abiola

Department of Agricultural Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Akure, Nigeria
Owoseni Olanrewaju Temitope

Department of Agricultural Science, Faculty of Agriculture, Adeyemi College of Education, Ondo, Nigeria
Olalusi Ayoola Patrick

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

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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

Copy | Download

@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}
}

Copy | Download

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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