The study involved investigating the performance of ordinary Portland cement (OPC) stabilized soil blocks amended with sugarcane bagasse ash (SBA). Locally available soil was tested for its properties and characterized as clay of medium plasticity. This soil was stabilized using 4% and 10% OPC for manufacture of blocks of size 19 cm × 9 cm × 9 cm. The blocks were admixed with 4%, 6%, and 8% SBA by weight of dry soil during casting, with plain OPC stabilized blocks acting as control. All blocks were cast to one target density and water content followed by moist curing for a period of 28 days. They were then subjected to compressive strength, water absorption, and efflorescence tests in accordance with Bureau of Indian standards (BIS) specifications. The results of the tests indicated that OPC stabilization resulted in blocks that met the specifications of BIS. Addition of SBA increased the compressive strength of the blocks and slightly increased the water absorption but still met the standard requirement of BIS code. It is concluded that addition of SBA to OPC in stabilized block manufacture was capable of producing stabilized blocks at reduced OPC content that met the minimum required standards.

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The shrimp processing industries generate millions of tonnes of by-product annually, which result in a loss of edible portion and presents a considerable waste disposal problem. An attempt was made to develop nutrient rich extruded product from underutilized shrimp shell powder (Litopenaeus vannamei) with mixture of cereal flours using twin screw extruder. Ready to eat snack was developed using shrimp shell powder (5%, 10%, and 15%) mixed with mixture of rice, corn and sorghum and prepared spice mixture. Extrusion cooking formulation consisting of shrimp shell powder and cereals mixture were extruded at moisture content 7 per cent, screw speed 350 rpm, sectional barrel temperature of 60 o C and 120 o C and 2 mm diameter of die. Extruded product was fried in edible oil with prepared spice mixture. The resulting extruded was analysed nutritional and organoleptic characteristics. Highest Protein content was found in SSP 15% enriched extruded snack (13.07±0.27%) and was lowest in control extruded snack (8.73±0.07%). However, addition of more than 5% of shrimp shell powder reduced the acceptability and hence the optimum percentage of shrimp shell powder that can be added to extruded snack product is 5%.