Development and optimization of an extruded aquafeed formulated with moringa flour as a partial substitute for sardine meal

• Diana Laura Soto-Rodríguez ^[1] ; Carlos Alberto Gómez-Aldapa ^[2] ; Zaira Esmeralda Cabrera-Canales ^[2] ; Luis Díaz-Batalla ^[3] ; Alejandro Tellez-Jurado ^[1] ; Arturo Cadena-Ramírez ^[1]
  1. [1] Universidad Politécnica de Pachuca

     Universidad Politécnica de Pachuca

     México

     
  2. [2] Universidad Autónoma del Estado de Hidalgo

     Universidad Autónoma del Estado de Hidalgo

     México

     
  3. [3] Universidad Politécnica de Francisco I. Madero

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 735-744
• Idioma: inglés
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• Resumen

  • This study aimed to optimize an extruded aquafeed for Oreochromis niloticus (Nile tilapia) using moringa as a partial protein source. Response surface methodology (RSM) with a Rotatable Central Composite Design (CCRD) was employed to evaluate the four factors influence: sardine meal (28.5–39.25%), moringa flour (34.85–45.60%), temperature (110–140°C) and moisture content (13–17%) on aquafeed’s physicochemical characteristics: expansion index (EI), bulk density, water solubility index (WSI), water absorption index (WAI), hardness and buoyancy. Numerical optimization identified 100 potential diets, of which four were selected and met the criteria for high WSI (11–14%), low hardness (22–32 N) and 100% buoyancy. The best diet consisted of 31.19% sardine meal and 42.91% moringa flour, processed at 132.5°C and 16% moisture, presenting 13.68% WSI, full buoyancy, 29.63 N hardness, 36.33% protein, 10.71% lipids, and 31.36% carbohydrates, applicable to fingerling O. niloticus.