Optimization of protein content of fish feed formulated using compositions of groundnut cake, milk powder, lemon grass and corn cob

• Authors: Omotioma Monday , Obiora-Okafor Ifeoma Amaoge , Iloamuzor Fidelis Ejike , Adaku E. Okorafor-Nwosu , Nwobu Nneka Dymphna
• Languages of publication: EN

Abstracts

EN

This work presents the optimization of protein content of fish feed formulated using compositions of groundnut cake, milk powder, lemon grass and corn cob. The ingredients (precursors of the feed) were characterized in terms of proximate analysis, and they were used for the formulation fish feed. Functional groups of the feed were ascertained using Fourier transform infrared spectroscopy. The protein content of the feed was optimized using response surface methodology. From the analyses of the results, ash contents of 2.78 %, 6.74%, 3.53%, and 4.91% were recorded for groundnut cake, milk powder, lemon grass and corn cob respectively. It indicates high content of minerals. Also, there high protein contents, 21.69%, 35.13%, 31.02% and 3.40% for groundnut cake, milk powder, lemon grass and corn cob samples respectively, which show that the samples are suitable for the fish feed formulation. The major functional groups of the fish feed are; C-H stretch, O-H stretch, N-H symmetric, C-H stretch, ≡C-H stretch, N-H bend, CH(CH3)2, C-F stretch, C-O-C sym, =C-H bend and C-H bend. It revealed the presence of alkane and alkyls and carboxylic acids. Heteroatoms (O, N) are present in the feed. Quadratic equation represents the relationship between the feed protein content and the compositions of the feed raw materials. The predicted protein content (33.68%) compare significantly with the experimental protein content of 33.88%, with percentage deviation of 0.59% (< 5%). Thus, the feed’s protein content obtained at appropriate quantities of groundnut cake, milk powder, lemon grass and corn cob was successfully optimized.

Keywords

EN

Fish feed; corn cob; groundnut cake; lemon grass; optimization

Discipline

• FOOD_&_NUTRITION: FOOD & NUTRITION

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2024
• Volume: 57
• Pages: 170-186

Contributors

author

Omotioma Monday

• Department of Chemical Engineering, Enugu State University of Science and Technology (ESUT), Agbani, Enugu State, Nigeria

author

Obiora-Okafor Ifeoma Amaoge

• Department of Chemical Engineering, Nnamdi Azikiwe University, P.M.B. 5025, Awka, Nigeria

author

Iloamuzor Fidelis Ejike

• Department of Material and Energy Technology, Project Development Institute (PRODA), Emene, Enugu, Nigeria

author

Adaku E. Okorafor-Nwosu

• Department of Material and Energy Technology, Project Development Institute (PRODA), Emene, Enugu, Nigeria

author

Nwobu Nneka Dymphna

• Department of Material and Energy Technology, Project Development Institute (PRODA), Emene, Enugu, Nigeria

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• Document Type: article