eprintid: 11289
rev_number: 11
eprint_status: archive
userid: 1305
dir: disk0/00/01/12/89
datestamp: 2019-09-05 06:02:35
lastmod: 2019-09-05 06:51:50
status_changed: 2019-09-05 06:02:35
type: article
metadata_visibility: show
contact_email: Library-ICRISAT@CGIAR.ORG
creators_name: Irungu, F G
creators_name: Mutungi, C
creators_name: Faraj, A
creators_name: Affognon, H D
creators_name: Ekesi, S
creators_name: Nakimbugwe, D
creators_name: Fiaboe, K K M
icrisatcreators_name: Affognon, H D
affiliation: Department of Dairy and Food Science and Technology, Egerton University (Egerton)
affiliation: International Institute of Tropical Agriculture (IITA) (Dar es Salaam)
affiliation: ICRISAT (Bamako)
affiliation: Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University (Kampala)
affiliation: International Institute of Tropical Agriculture (IITA) (Mbalmayo)
country: Kenya
country: Tanzania
country: Mali
country: Uganda
country: Cameroon
title: Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology
ispublished: pub
subjects: s2
divisions: CRPS1
full_text_status: restricted
keywords: aqua feeds, fish feeds, feed processing
note: This research work was supported by “INSFEED - Insect feed for poultry
and fish production in Kenya and Uganda” (Grant No.: 107839-001) by
International Development Research Centre, Canada (IDRC) and Australia
Centre for International Agricultural Research (ACIAR). We thank Bidii
Fish Farmers who are based at Luanda, Vihiga County, Kenya for allowing
us to use their extruder to conduct experimental trials.
abstract: Abstract
A composite blend consisting of sunflower cake, maize germ, wheat bran, fresh water shrimps and cassava flour was extruded using a single‐screw extruder to produce expanded fish feed pellets. The effects of temperature (80–120 °C), die diameter (2–4 mm), and feed pre‐conditioning time (50–150 s; steam 400 kPa) on properties of the pellets (expansion ratio, bulk density, floatability, durability, water absorption, water solubility, water stability, and in‐vitro protein digestibility) were investigated using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The pellets extruded using a factor combination of 120 °C extruder barrel temperature, 2 mm die diameter, and 100 s of feed pre‐conditioning time gave most desirable pellet floatability (100%), durability index (99%), expansion ratio (2.64), water absorption index (4.12), water solubility index (9.31), water stability (87%), bulk density (479 g/L), and in vitro protein digestibility (69.97%) with a composite desirability of 0.88.

Practical applications
Extrusion is a modern feed processing method whose use is fast gaining popularity among small feed processors in developing countries. However, extrusion is a process that involves many parameters that need to be optimized for desirable end properties. These findings guide fish feed manufacturers on the optimum conditions for single screw extruders for production of feeds with desirable properties especially for the fish types that are top feeders. In addition, the results offer important insights on how temperature, die diameter, and feed pre‐conditioning, may be manipulated to influence properties of extruded aquafeed when using simple low‐cost small‐scale extruders.
date: 2019-04
date_type: published
publication: Journal of Food Process Engineering (TSI)
volume: 42(2)
number: 12980
publisher: Wiley
id_number: 10.1111/jfpe.12980
refereed: TRUE
issn: 0145-8876
official_url: https://doi.org/10.1111/jfpe.12980
related_url_url: https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=Optimization+of+extruder+cooking+conditions+for+the+manufacture+of+fish+feeds+using+response+surface+methodology&btnG=
related_url_type: pub
funders: Australia Centre for International Agricultural Research (ACIAR)
funders: International Development Research Centre, Canada (IDRC)
funders: INSFEED ‐ Insect feed for poultry and fish production in Kenya and Uganda.
citation:   Irungu, F G and Mutungi, C and Faraj, A and Affognon, H D and Ekesi, S and Nakimbugwe, D and Fiaboe, K K M  (2019) Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology.  Journal of Food Process Engineering (TSI), 42(2) (12980).   ISSN 0145-8876     
document_url: http://oar.icrisat.org/11289/1/irungu2018.pdf