Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed

Saheed Abiola Olaoye; Olanrewaju Temitope Owoseni; Olufunso Olawale Oyegoke

doi:doi:10.11648/j.ijfsb.20220702.13

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Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed

Saheed Abiola Olaoye, Olanrewaju Temitope Owoseni, Olufunso Olawale Oyegoke

Published in International Journal of Food Science and Biotechnology (Volume 7, Issue 2)

Received: 11 April 2022 Accepted: 16 May 2022 Published: 30 June 2022

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Abstract

Soybean crud residue has been a by-product of processed soybean being used as land fill and contributing nuisance to the community. Its 30% protein contain necessitate it recycle into feed, be it animal feed or for human consumption. Soybean crud fish feed was formulated using pearson fish feed formulation. Objective of this research work is to investigate the effect of drying temperature on proximate composition of soybean crud residue base fish feed. It was carried out in Food Laboratory of Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure. Soybean crud residue was obtained from soybeans after the extraction of soymilk, while other component of the feed were bought. Pelletized feed was produced and dried in an oven at different temperature of 40°C 50°C 60°C 70°C and 80°C respectively. Rate of water losses in drying duration of 2 hours 45 minutes at different drying temperatures was realised. Drying rate was at different temperature and time of 50 g samples was obtained, this shows rate of drying and diffusion rate of water in the feed. Proximate composition of feed Moisture Content, Ash, Fat, Fiber, Protein, and Carbohydrate were analyzed using standard method. Protein content varied from 35.55±0.06% at 40°C to 31.80±0.01% at 80°C, lipid content ranged from 2.89±0.01% at 40°C to 2.74±0.03% at 50°C, fiber content ranged between 7.76±0.01% at 60°C to 7.62±0.01% at 40°C, moisture content varied from 9.64±0.00% at 40°C to 7.28±0.02% at 80°C, carbohydrate content varied from 45.67±0.01% at 80°C to 39.36±0.01% at 40°C and ash ranged from 5.19±0.01% at 50°C to 4.67±0.01% at 80°C, respectively. Proximate composition analyzed varied significantly from one another. Best result of proximate composition after drying was obtained at 40°C drying temperatures among all the five temperatures.

Published in	International Journal of Food Science and Biotechnology (Volume 7, Issue 2)
DOI	10.11648/j.ijfsb.20220702.13
Page(s)	33-40
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Soybean, Drying, Oven, Proximate, Protein, Crud-Residue

References

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Saheed Abiola Olaoye, Olanrewaju Temitope Owoseni, Olufunso Olawale Oyegoke. (2022). Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed. International Journal of Food Science and Biotechnology, 7(2), 33-40. https://doi.org/10.11648/j.ijfsb.20220702.13

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ACS Style

Saheed Abiola Olaoye; Olanrewaju Temitope Owoseni; Olufunso Olawale Oyegoke. Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed. Int. J. Food Sci. Biotechnol. 2022, 7(2), 33-40. doi: 10.11648/j.ijfsb.20220702.13

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AMA Style

Saheed Abiola Olaoye, Olanrewaju Temitope Owoseni, Olufunso Olawale Oyegoke. Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed. Int J Food Sci Biotechnol. 2022;7(2):33-40. doi: 10.11648/j.ijfsb.20220702.13

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@article{10.11648/j.ijfsb.20220702.13,
  author = {Saheed Abiola Olaoye and Olanrewaju Temitope Owoseni and Olufunso Olawale Oyegoke},
  title = {Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {2},
  pages = {33-40},
  doi = {10.11648/j.ijfsb.20220702.13},
  url = {https://doi.org/10.11648/j.ijfsb.20220702.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220702.13},
  abstract = {Soybean crud residue has been a by-product of processed soybean being used as land fill and contributing nuisance to the community. Its 30% protein contain necessitate it recycle into feed, be it animal feed or for human consumption. Soybean crud fish feed was formulated using pearson fish feed formulation. Objective of this research work is to investigate the effect of drying temperature on proximate composition of soybean crud residue base fish feed. It was carried out in Food Laboratory of Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure. Soybean crud residue was obtained from soybeans after the extraction of soymilk, while other component of the feed were bought. Pelletized feed was produced and dried in an oven at different temperature of 40°C 50°C 60°C 70°C and 80°C respectively. Rate of water losses in drying duration of 2 hours 45 minutes at different drying temperatures was realised. Drying rate was at different temperature and time of 50 g samples was obtained, this shows rate of drying and diffusion rate of water in the feed. Proximate composition of feed Moisture Content, Ash, Fat, Fiber, Protein, and Carbohydrate were analyzed using standard method. Protein content varied from 35.55±0.06% at 40°C to 31.80±0.01% at 80°C, lipid content ranged from 2.89±0.01% at 40°C to 2.74±0.03% at 50°C, fiber content ranged between 7.76±0.01% at 60°C to 7.62±0.01% at 40°C, moisture content varied from 9.64±0.00% at 40°C to 7.28±0.02% at 80°C, carbohydrate content varied from 45.67±0.01% at 80°C to 39.36±0.01% at 40°C and ash ranged from 5.19±0.01% at 50°C to 4.67±0.01% at 80°C, respectively. Proximate composition analyzed varied significantly from one another. Best result of proximate composition after drying was obtained at 40°C drying temperatures among all the five temperatures.},
 year = {2022}
}

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TY - JOUR
T1 - Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed
AU - Saheed Abiola Olaoye
AU - Olanrewaju Temitope Owoseni
AU - Olufunso Olawale Oyegoke
Y1 - 2022/06/30
PY - 2022
N1 - https://doi.org/10.11648/j.ijfsb.20220702.13
DO - 10.11648/j.ijfsb.20220702.13
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 33
EP - 40
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20220702.13
AB - Soybean crud residue has been a by-product of processed soybean being used as land fill and contributing nuisance to the community. Its 30% protein contain necessitate it recycle into feed, be it animal feed or for human consumption. Soybean crud fish feed was formulated using pearson fish feed formulation. Objective of this research work is to investigate the effect of drying temperature on proximate composition of soybean crud residue base fish feed. It was carried out in Food Laboratory of Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure. Soybean crud residue was obtained from soybeans after the extraction of soymilk, while other component of the feed were bought. Pelletized feed was produced and dried in an oven at different temperature of 40°C 50°C 60°C 70°C and 80°C respectively. Rate of water losses in drying duration of 2 hours 45 minutes at different drying temperatures was realised. Drying rate was at different temperature and time of 50 g samples was obtained, this shows rate of drying and diffusion rate of water in the feed. Proximate composition of feed Moisture Content, Ash, Fat, Fiber, Protein, and Carbohydrate were analyzed using standard method. Protein content varied from 35.55±0.06% at 40°C to 31.80±0.01% at 80°C, lipid content ranged from 2.89±0.01% at 40°C to 2.74±0.03% at 50°C, fiber content ranged between 7.76±0.01% at 60°C to 7.62±0.01% at 40°C, moisture content varied from 9.64±0.00% at 40°C to 7.28±0.02% at 80°C, carbohydrate content varied from 45.67±0.01% at 80°C to 39.36±0.01% at 40°C and ash ranged from 5.19±0.01% at 50°C to 4.67±0.01% at 80°C, respectively. Proximate composition analyzed varied significantly from one another. Best result of proximate composition after drying was obtained at 40°C drying temperatures among all the five temperatures.
VL - 7
IS - 2
ER -

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Author Information

Saheed Abiola Olaoye

Department of Agricultural and Environmental Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Akure, Nigeria
Olanrewaju Temitope Owoseni

Department of Agricultural Science, Faculty of Agriculture, Adeyemi College of Education, Ondo, Nigeria
Olufunso Olawale Oyegoke

Department of Food Science and Technology, Faculty of Engineering Yabba College of Technology, Yabba Lagos, Nigeria

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Saheed Abiola Olaoye, Olanrewaju Temitope Owoseni, Olufunso Olawale Oyegoke. (2022). Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed. International Journal of Food Science and Biotechnology, 7(2), 33-40. https://doi.org/10.11648/j.ijfsb.20220702.13

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ACS Style

Saheed Abiola Olaoye; Olanrewaju Temitope Owoseni; Olufunso Olawale Oyegoke. Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed. Int. J. Food Sci. Biotechnol. 2022, 7(2), 33-40. doi: 10.11648/j.ijfsb.20220702.13

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AMA Style

Saheed Abiola Olaoye, Olanrewaju Temitope Owoseni, Olufunso Olawale Oyegoke. Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed. Int J Food Sci Biotechnol. 2022;7(2):33-40. doi: 10.11648/j.ijfsb.20220702.13

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@article{10.11648/j.ijfsb.20220702.13,
  author = {Saheed Abiola Olaoye and Olanrewaju Temitope Owoseni and Olufunso Olawale Oyegoke},
  title = {Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {2},
  pages = {33-40},
  doi = {10.11648/j.ijfsb.20220702.13},
  url = {https://doi.org/10.11648/j.ijfsb.20220702.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220702.13},
  abstract = {Soybean crud residue has been a by-product of processed soybean being used as land fill and contributing nuisance to the community. Its 30% protein contain necessitate it recycle into feed, be it animal feed or for human consumption. Soybean crud fish feed was formulated using pearson fish feed formulation. Objective of this research work is to investigate the effect of drying temperature on proximate composition of soybean crud residue base fish feed. It was carried out in Food Laboratory of Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure. Soybean crud residue was obtained from soybeans after the extraction of soymilk, while other component of the feed were bought. Pelletized feed was produced and dried in an oven at different temperature of 40°C 50°C 60°C 70°C and 80°C respectively. Rate of water losses in drying duration of 2 hours 45 minutes at different drying temperatures was realised. Drying rate was at different temperature and time of 50 g samples was obtained, this shows rate of drying and diffusion rate of water in the feed. Proximate composition of feed Moisture Content, Ash, Fat, Fiber, Protein, and Carbohydrate were analyzed using standard method. Protein content varied from 35.55±0.06% at 40°C to 31.80±0.01% at 80°C, lipid content ranged from 2.89±0.01% at 40°C to 2.74±0.03% at 50°C, fiber content ranged between 7.76±0.01% at 60°C to 7.62±0.01% at 40°C, moisture content varied from 9.64±0.00% at 40°C to 7.28±0.02% at 80°C, carbohydrate content varied from 45.67±0.01% at 80°C to 39.36±0.01% at 40°C and ash ranged from 5.19±0.01% at 50°C to 4.67±0.01% at 80°C, respectively. Proximate composition analyzed varied significantly from one another. Best result of proximate composition after drying was obtained at 40°C drying temperatures among all the five temperatures.},
 year = {2022}
}

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