Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed

Abstract

<p>An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (<em>Catla catla</em>) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keeping a constant screw speed and die diameter. Effects of these variables on extrudate physical properties including: color, pellet durability index, bulk density, water absorption index, water solubility index, unit density and expansion ratio were extensively analyzed. Increasing the level of SWF resulted in increase in water absorption index and unit density but decrease in expansion ratio. The interaction effect of SWF content, moisture content and temperature were significant for color, pellet durability index, bulk density and expansion ratio. All the extrudates showed relatively high pellet durability and inclusion of SWF produced less expanded and more compact textured extrudates.</p>

Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aquafeed: a response surface analysis

“…Extensive research work has been carried out on the effect of feed ingredients parameters and machine parameters on either starch‐based or protein‐based products. Our preliminary study on the effect of soy white flakes inclusion (up to 30%) and varying barrel temperature from 110 °C to 170 °C at constant screw speed (150 rpm) resulted in aquafeed with favorable properties . In another study, we increased the level of soy white flakes up to 60%.…”

“…Indubitably, with the increasing rate of farmed fish production and consequently the rising prices of fishmeal, the continued use of fishmeal as the main protein source of the feed will no longer be ecologically and economically sustainable in the long run. Soy white flakes and high protein–distiller dried grains (HP‐DDG) contains a high amount of protein and are thus a possible alternative source of protein for aquaculture feeds . Use of soy products like full fatted soybean meal, defatted toasted soybean meal (SBM) and defatted untoasted soybean meal or white flakes (WF) is becoming common .…”

“…Soy white flakes and high protein–distiller dried grains (HP‐DDG) contains a high amount of protein and are thus a possible alternative source of protein for aquaculture feeds . Use of soy products like full fatted soybean meal, defatted toasted soybean meal (SBM) and defatted untoasted soybean meal or white flakes (WF) is becoming common . Romarheim et al found that extrusion of WF diet increased the digestibility of protein and all amino acids whereas extrusion of fishmeal and SBM had no significant effect on amino acid digestibility.…”

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

“…Extrusion process is a combination of cooking, mixing and forming, resulting in good quality direct expanded product. It is widely used in industries owing to its characteristic high throughput and automatic control (Singh & Muthukumarappan, 2014b). During extrusion, the interactive effects of temperature, shearing forces, and moisture content of the blend transform the feed ingredients at macroscopic and microscopic levels leading to structural changes of protein and starch (Brown, Fallahi, Muthukumarappan, Singha, & Sindelar, 2015).…”

Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

“…Legumes such as soybean are rich source of protein. Soybean in different forms (Bookwalter, Mustakas, Kwolek, Mcghee, & Albrecht, ; Chiang, ; Iwe et al, ; Lobato, Anibal, Lazaretti, & Grossmann, ; Singh & Muthukumarappan, ; Yu, Meng, Ramaswamy, & Boye, ) have been extensively used as a major ingredient during extrusion.…”