Cover Image

Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology

The palm kernel cake (PKC) inclusion level in poultry diets is limited by the high indigestible polysaccharides content. Hence, PKC was subjected to an extrusion treatment to reduce the content of these components. The effects of extrusion on the total non-starch polysaccharides (T-NSP), fibre, mono...

Full description

Saved in:
Bibliographic Details
Main Authors: Roslan, Muhamad Akhmal Hakim, Abdullah, Norhani, Abdul Murad, Nur Zurawdhah, Halmi, Mohd Izuan Effendi, Idrus, Zulkifli, Mustafa, Shuhaimi
Format: Article
Language:English
Published: North Carolina State University 2017
Online Access:http://psasir.upm.edu.my/id/eprint/14109/1/Optimisation%20of%20extrusion%20for%20enhancing%20the%20nutritive%20value%20of%20palm%20kernel%20cake%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/14109/
http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_3_6679_Hakim_Roslan_Optimisation_Extrusion_Nutritive_Palm_Kernel
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.14109
record_format eprints
spelling my.upm.eprints.141092018-09-04T08:09:05Z http://psasir.upm.edu.my/id/eprint/14109/ Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology Roslan, Muhamad Akhmal Hakim Abdullah, Norhani Abdul Murad, Nur Zurawdhah Halmi, Mohd Izuan Effendi Idrus, Zulkifli Mustafa, Shuhaimi The palm kernel cake (PKC) inclusion level in poultry diets is limited by the high indigestible polysaccharides content. Hence, PKC was subjected to an extrusion treatment to reduce the content of these components. The effects of extrusion on the total non-starch polysaccharides (T-NSP), fibre, monosaccharides, and mannooligosaccharides contents were evaluated according to the response surface methodology (RSM) with various temperatures, screw speeds, hopper speeds, and moisture contents. The optimum conditions observed according to the RSM were a temperature of 178 °C, screw speed of 100 rpm, hopper speed of 5 Hz, and moisture content of 75%. The T-NSP content was significantly reduced (p<0.05), from 63.3 ± 1.85% to 57.6 ± 0.89%, and the crude fibre content decreased (p<0.05) from 16.7 ± 0.68% to 13.5 ± 0.99%. The mannose, glucose, and fructose contents of the PKC increased (p<0.05) 2.9-, 1.9-, and 1.4-fold, respectively. The 1,4-β-D-mannobiose, 1,4-β-D-mannotriose, 1,4-β-D-mannotetraose, and 1,4-β-D-mannopentaose increased (p<0.05) 3.7-, 3.8-, 3.5-, and 32.8-fold, respectively. This study showed that extrusion enhanced the nutritive value of PKC. North Carolina State University 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/14109/1/Optimisation%20of%20extrusion%20for%20enhancing%20the%20nutritive%20value%20of%20palm%20kernel%20cake%20using%20response%20surface%20methodology.pdf Roslan, Muhamad Akhmal Hakim and Abdullah, Norhani and Abdul Murad, Nur Zurawdhah and Halmi, Mohd Izuan Effendi and Idrus, Zulkifli and Mustafa, Shuhaimi (2017) Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology. BioResources, 12 (3). pp. 6679-6697. ISSN 1930-2126 http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_3_6679_Hakim_Roslan_Optimisation_Extrusion_Nutritive_Palm_Kernel
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The palm kernel cake (PKC) inclusion level in poultry diets is limited by the high indigestible polysaccharides content. Hence, PKC was subjected to an extrusion treatment to reduce the content of these components. The effects of extrusion on the total non-starch polysaccharides (T-NSP), fibre, monosaccharides, and mannooligosaccharides contents were evaluated according to the response surface methodology (RSM) with various temperatures, screw speeds, hopper speeds, and moisture contents. The optimum conditions observed according to the RSM were a temperature of 178 °C, screw speed of 100 rpm, hopper speed of 5 Hz, and moisture content of 75%. The T-NSP content was significantly reduced (p<0.05), from 63.3 ± 1.85% to 57.6 ± 0.89%, and the crude fibre content decreased (p<0.05) from 16.7 ± 0.68% to 13.5 ± 0.99%. The mannose, glucose, and fructose contents of the PKC increased (p<0.05) 2.9-, 1.9-, and 1.4-fold, respectively. The 1,4-β-D-mannobiose, 1,4-β-D-mannotriose, 1,4-β-D-mannotetraose, and 1,4-β-D-mannopentaose increased (p<0.05) 3.7-, 3.8-, 3.5-, and 32.8-fold, respectively. This study showed that extrusion enhanced the nutritive value of PKC.
format Article
author Roslan, Muhamad Akhmal Hakim
Abdullah, Norhani
Abdul Murad, Nur Zurawdhah
Halmi, Mohd Izuan Effendi
Idrus, Zulkifli
Mustafa, Shuhaimi
spellingShingle Roslan, Muhamad Akhmal Hakim
Abdullah, Norhani
Abdul Murad, Nur Zurawdhah
Halmi, Mohd Izuan Effendi
Idrus, Zulkifli
Mustafa, Shuhaimi
Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology
author_facet Roslan, Muhamad Akhmal Hakim
Abdullah, Norhani
Abdul Murad, Nur Zurawdhah
Halmi, Mohd Izuan Effendi
Idrus, Zulkifli
Mustafa, Shuhaimi
author_sort Roslan, Muhamad Akhmal Hakim
title Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology
title_short Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology
title_full Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology
title_fullStr Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology
title_full_unstemmed Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology
title_sort optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology
publisher North Carolina State University
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/14109/1/Optimisation%20of%20extrusion%20for%20enhancing%20the%20nutritive%20value%20of%20palm%20kernel%20cake%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/14109/
http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_3_6679_Hakim_Roslan_Optimisation_Extrusion_Nutritive_Palm_Kernel
_version_ 1643825533145841664
score 13.211869

Similar Items