Application of Linear Programming Technique in Least-cost Ration Formulation for African Catfish (Clarias gariepinus) in Semi-intensive Culture System in Nigeria

Udo, Imefon Udo; Ndome, C. B.; Ekanem, S.B.; Asuquo, P.E.

doi:10.3923/jfas.2011.429.437

Cited by 9 publications

(4 citation statements)

References 7 publications

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“…An indirect relationship between the protein content and the CHO content of the maize-Ogi wheat offal blends was also observed in the research work. The CHO content decreased with increased protein content; this had similar scenario with other research works 20,23,24,25 that made use of fortification process with groundnut, soybeans and yam flour.…”

Section: Results and Discussion Effects Of Wheat Offal Addition On Proximate Composition Of Maize-ogi Foodsupporting

confidence: 88%

Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

Ajanaku

Ademosun

Siyanbola

et al. 2017

Curr Res Nutr Food Sci

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The deficiency in affordable nourishing foods for neonates after weaning has been major concern in developing countries and this has contributed to increased malnutrition rate, illnesses and even children’s mortality rate. The addition of wheat offal to traditionally affordable ‘Ogi’ as an alternative approach for combating the threats of protein malnutrition in neonates was explored in this work. Wheat offal was added at increasing levels of 0, 20, 40, 60, 80 and 100 w/w% as fortifying feed with prepared maize-Ogi as meal. Proximate analysis, pasting characteristics, sensory evaluation, nutritive and functional properties of the resulting blends was evaluated using standard methods. Results of proximate analysis showed an increased protein (2.787 – 34.064%), fat (2.282 – 9.015%) and ash (8.913 – 17.171%) contents with increased level of wheat offal from 20 to 100 w/w addition, while decreased carbohydrate content was observed with increased addition of wheat offal. The water absorption capacity increased also with level of wheat offal addition. The pasting characteristics result indicated up to 40% fortification of maize-Ogi with wheat offal as stable blend against retrogradation in terms of setback value and viscosity. The 40% level of fortification was preferred in terms of quality index of taste, texture, color, sourness and appearance. In conclusion, the nutritional indices investigated indicated addition level of wheat offal to 40% limit to solve protein-energy malnutrition and food security issues in neonates.

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Section: Results and Discussion Effects Of Wheat Offal Addition On Proximate Composition Of Maize-ogi Foodsupporting

confidence: 88%

Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

Ajanaku

Ademosun

Siyanbola

et al. 2017

Curr Res Nutr Food Sci

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“…Diets were formulated using feed formulation software for windows (Winfeed 2.8) which formulates feed by linear programming technique [19]. All diets were formulated on dry matter basis using the proximate compositions of the feed ingredients.…”

Section: Feed Formulationmentioning

confidence: 99%

Effects of Replacing Soybean Meal with Fermented Bambara Groundnut Meal (Vigna subterranea) Meal in the Diet of Clarias gariepinus Fingerlings

Udo

Ozor

2022

AJFAR

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Background: Efforts to reduce fish feed cost have been geared towards fishmeal replacement with cheap ingredients. However, the price of soybean which is a supplementary protein source in fish diet is also soaring due to impact of covid-19 pandemic couple with competition by man and livestock; this therefore calls for a search for its alternatives. Bambara groundnut (BG), although highly nutritious and climate resistant crop, is described as a neglected and under-utilized crop in most countries of Africa. Aims: To ascertain the effect of replacing soybean meal with Fermented Bambara Groundnut Meal (FBGM) on the growth performance and feed utilization of C. gariepinus. Study Design: Completely Randomized Design (CRD) was used with five treatments and three replicates. Diet FBGM00 with no FBGM was used as control. Various replacement levels were designation as FBGM25, FBGM50, FBGM75 and FBMG100 for 25, 50, 75 and 100% respectively. Place and Duration of Study: Department of Fisheries and Aquatic Resources Management, Michael Okpara University of Agriculture, Umudike; Central Labouratory, University of Uyo, Nigeria, between May 2021 and August 2021. Methodology: We fermented Vigna subterranea for 72 hours, air-dried, weighed and oven dried at 60˚C for 24 hours, followed by cooling. Dried flour of FBGM and other ingredients were analyzed for proximate composition used in the formulation of experimental diets. These were milled at 2 mm pellets, sundried and stored at 10 per cent moisture content, in black polythene bags. Diets were fed to one hundred and fifty (150) fingerlings of catfish (C. gariepinus) with mean weight 50±2.35 for 84 days. Growth performance, feed utilization and survival rate parameters were calculated and statistically compared. Results: Physico-chemical parameters fluctuated slightly but were within the optimum range. The highest daily weight gain (85.29±14.46 g) was recorded in FBGM75 while the lowest (68.29±8.49 and 69.86±8.73 g) were recorded in the control diet (FBGM00) and FBGM25 respectively. The specific growth rate, daily weight gain, feed conversion ratio, protein efficiency ratio and percentage survival rate also followed the same pattern. However, no significant differences (P>.05) were detected in all these parameters. Conclusion: Fermented Bambara Groundnut Meal can totally replace soybean meal in the diet of C. gariepinus, without adversely affecting growth performance, feed utilization and survival rate. However, the optimum replacement level lies in FBGN75. More researches are needed on the adults or grow out stages to unveil its effects on the grow out stage and brooder and different processing methods employed and compared to the best processing method that will be mild enough to increase the nutrient content while removing the phytochemicals.

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“…To produce favorable formulations while minimizing costs, it is convenient to use mathematical models, such as linear programming techniques that are employed in developing rations for the animal feed industry (Udo et al. ; Dibari et al. ).…”

Section: Introductionmentioning

confidence: 99%

“…The food staples in West Africa include cereals, legumes, oilseeds, and starchy roots and tubers which must be combined in proper proportions to provide the nutrients pregnant women need (FAO 2011). To produce favorable formulations while minimizing costs, it is convenient to use mathematical models, such as linear programming techniques that are employed in developing rations for the animal feed industry (Udo et al 2011;Dibari et al 2012). Linear programming has also been used in human nutrition since 1959 (Smith 1959) and can be used to assess the economic value of fortified food supplements and predict limiting nutrients in a developed formulation, making it a suitable tool for the development of RUTFs (Dibari et al 2012).…”

Section: Introductionmentioning

confidence: 99%

The use of nutrient‐optimizing/cost‐minimizing software to develop ready‐to‐use therapeutic foods for malnourished pregnant women in Mali

Bechman

Phillips

Chen

2015

Food Science & Nutrition

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Malnutrition affects people of all ages in many countries in the developing world. One treatment for malnutrition is the intervention involving ready-to-use therapeutic foods (RUTFs). This study developed RUTFs for pregnant women in Mali using formulation computer software and largely local, plant-based ingredients. Mali has the world's second highest birth rate and infant mortality rate. Nutrient profiles of possible ingredients and their prices from 2004 to 2009 were entered into the software. Computer-selected ingredients included peanuts, cowpeas, and millet as well as rice or barley koji (sources of α-amylase and ingredients). Components of the six selected formulations were milled, hydrolyzed with koji α-amylase, and heated at 121°C for 15 min. The contents of protein, fat, ash, fiber, carbohydrates, amino acid, and energy of dehydrated products were determined and compared with software-predicted values. Actual and predicted values were comparable: the protein content was 1.45–2.04% higher, and ash content was 0.60–0.89% higher than the predicted values, while the fat content was 0.18–0.88% lower, the lysine content was 0.17–0.25% lower, and fiber content was 0.16% lower to 2.06% higher than the predicted values. The difference in actual and predicted energy levels were 14.8–22.2%. The amount of RUTF needed to meet the requirement of most limiting nutrients, lysine and energy, ranged from 2620 to 3002 g. The costs for producing the RUTFs were substantially lower than importing commercial RUTFs even with increased ingredient prices in Mali from 2004 to 2009.

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Application of Linear Programming Technique in Least-cost Ration Formulation for African Catfish (Clarias gariepinus) in Semi-intensive Culture System in Nigeria

Cited by 9 publications

References 7 publications

Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

Effects of Replacing Soybean Meal with Fermented Bambara Groundnut Meal (Vigna subterranea) Meal in the Diet of Clarias gariepinus Fingerlings

The use of nutrient‐optimizing/cost‐minimizing software to develop ready‐to‐use therapeutic foods for malnourished pregnant women in Mali

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