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

Figures & data

Table 1. Rotatable central composite design.

Diet	Sardine meal (%)	Moringa flour (%)	Moisture (%)	Temperature (°C)
1	39.25	40.23	15	125
2	33.88	40.23	15	125
3	33.88	40.23	15	110
4	36.56	42.91	16	132.5
5	28.5	40.23	15	125
6	36.56	37.54	14	132.5
7	31.19	37.54	16	132.5
8	36.56	37.54	14	117.5
9	36.56	37.54	16	132.5
10	33.88	40.23	17	125
11	36.56	42.91	14	117.5
12	31.19	37.54	16	117.5
13	33.88	40.23	15	125
14	33.88	40.23	15	125
15	36.56	42.91	16	117.5
16	33.88	40.23	15	125
17	31.19	37.54	14	132.5
18	31.19	42.91	16	132.5
19	31.19	42.91	16	117.5
20	36.56	42.91	14	132.5
21	33.88	40.23	15	125
22	31.19	37.54	14	117.5
23	31.19	42.91	14	132.5
24	31.19	42.91	14	117.5
25	33.88	40.23	15	140
26	36.56	37.54	16	117.5
27	33.88	40.23	13	125
28	33.88	34.85	15	125
29	33.88	45.6	15	125
30	33.88	40.23	15	125

Table 2. Optimal diets for the formulation of an aquafeed and predicted values of WSI, hardness and buoyancy for its validation.

	Diet 2	Diet 96	Diet 53	Diet 16
Diet/Formulation
Sardine meal (%)	31.19	31.61	31.79	31.19
Moringa flour (%)	42.91	40.83	39.20	37.54
Corn flour (%)	13	13	13	13
Gelatin (%)	6.9	6.9	6.9	6.9
Vitaminic premix (%)	3	3	3	3
Mineral premix (%)	3	3	3	3
Extrusion temperature (°C)	132.5	131.34	126.9	117.5
Extrusion moisture (%)	16.00	15.80	15.16	14.00
Predicted Values
WSI (%)	11.90	12.49	13.59	14.02
Hardness (N)	27.93	28.00	27.80	27.25
Buoyancy (%)	100	100	99.98	100
Desirability	1	1	1	1

WSI = Water solubility index.

Table 3. Proximal chemical analysis of raw materials used in the formulation of an extruded food.

Raw materials	Moisture (%)	Lipids (%)	Crude fiber (%)	Protein (%)	Ash (%)	Carbohydrates (%)
Moringa flour	7.32 ± 0.06^b	9.89 ± 0.21^c	2.12 ± 0.13^c	20.24 ± 0.43^b	11.53 ± 0.07^c	48.90 ± 0.21^b
Sardine meal	6.82 ± 0.05^a	9.37 ± 0.37^c	1.18 ± 0.05^b	66.67 ± 0.29^c	15.67 ± 0.06^d	0.43 ± 0.08^a
Corn flour	10.89 ± 0.09^d	5.10 ± 0.15^b	1.76 ± 0.60^bc	5.22 ± 0.02^a	0.32 ± 0.01^a	76.71 ± 0.36^c
Gelatin	9.10 ± 0.10^c	1.48 ± 0.57^a	0.00 ± 0.00^a	88.38 ± 0.27^d	1.09 ± 0.03^b	0.17 ± 0.06^a

Equal letters in the same column indicate that there is no statistically significant difference (P ≤ 0.05).

Table 4. Regression coefficient analysis.

Parameter	Estimated regression coefficients
	EI	Bulk density (g/cm^3)	WSI (%)	WAI (g water/g sample)	Hardness (N)	Buoyancy (%)
Intercept	1.6689	0.5920	13.8586	3.8027	31.1213	100
b1	−0.0398*	0.0309*	−0.0565***	−0.0643*	1.3595*	−0.4167*
b2	−0.0160*	0.0102*	0.0178***	−0.0648*	0.1315*	−0.4167*
b3	−0.0141*	0.0066*	−0.3865*	0.1052*	−0.5404*	0.4167*
b4	−0.0127*	−0.0077*	−0.0713***	0.0279**	0.8266*	−0.4167*
b12	0.0064*	−0.0010***	0.0215***	−0.0424*	0.5112*	−0.6250*
b13	0.0055*	−0.0088*	0.5659*	0.0700*	−0.8764*	0.6250*
b14	0.0101*	−0.0140*	0.0921***	−0.0050***	−0.6038*	−0.6250*
b23	−0.0045*	0.0081*	0.0276***	−0.0321***	0.2937*	0.6250*
b24	−0.0087*	0.0095*	−0.0981***	0.0093***	0.0557***	−0.6250*
b34	0.0045*	−0.0017***	−0.2944*	0.0124***	0.9445*	0.6250*
b11	−0.0059*	0.0037*	0.0228***	0.0281**	−0.2819*	−0.1042***
b22	0.0137*	−0.0139*	0.0575***	0.0266**	−0.7111*	−0.1042***
b33	0.0007***	−0.0056*	−0.1059*	−0.0149***	−0.5521*	−0.1042***
b44	0.0002***	−0.0071*	−0.4762*	0.0425*	−0.9804*	−0.1042***
R^2 value	0.7095	0.7100	0.7693	0.7088	0.7067	0.5701
Adjusted R^2	0.7007	0.7015	0.7116	0.6333	0.7012	0.4497
P-value for quadratic model	<0.0001*	<0.0001*	<0.0001*	<0.0001*	<0.0001*	<0.0001*
P-value for lack of fit	<0.0001*	<0.0001*	<0.0001*	<0.0001*	<0.0001*	ND
Mean	1.67	0.5704	13.51	3.86	29.12	99.69
SD	0.0305	0.0240	0.4510	0.1151	1.39	1.29

b₁= Sardine meal (%); b₂= Moringa flour (%); b₃= Moisture (%); b₄= Temperature (°C).

EI  = Expansion index; WSI = Water solubility index; WAI = Water absorption index.

*Significant at p  < .05 level, ** Significant at 0.5 ≤ p < .1 level, *** Significant at p ≥ .1 level, ND: Not detected.

The variables fit the following equation: Y_i=b₀+b₁X₁+b₂X₂+b₃X₃+b₄X₄+b₁₂X₁X₂+b₁₃X₁X₃+b₁₄X₁X₄+b₂₃X₂X₃+b₂₄X₂X₄+b₃₄X₃X₄+b₁₁X₁²+b₂₂X₂²+b₃₃X₃²+b₄₄X₄².

Figure 1. Response surface plots showing the effect of moringa flour and sardine meal concentration on (a) expansion index (EI), (b) bulk density, (c) water solubility index (WSI) (d) water absorption index (WAI), (e) hardness and (f) buoyancy of extruded feeds.

Figure 2. Response surface plots showing the effect of moisture and temperature process on (a) expansion index (EI), (b) bulk density, (c) water solubility index (WSI) (d) water absorption index (WAI), (e) hardness and (f) buoyancy of extruded.

Table 5. Physicochemical characterization of optimal extruded diets and commercial feeds.

Diet and control	EI	Bulk density (g/cm^3)	WSI (%)	WAI (g water/g sample)	Hardness (N)	Buoyancy (%)
Diet 2	1.68 ± 0.04^b	0.54  ± 0.02^a	13.68 ± 0.24^c	3.69 ± 0.06^c	29.63 ± 2.78^b	100  ± 0.00^b
Diet 96	1.55 ± 0.03^a	0.68 ± 0.02^c	12.40 ± 0.60^b	3.32 ± 0.12^ab	32.01 ± 3.05^c	100 ± 0.00^b
Diet 53	1.74 ± 0.04^c	0.53 ± 0.03^a	13.38 ± 0.48^bc	4.04 ± 0.09^d	30.97 ± 3.00^bc	100 ± 0.00^b
Diet 16	1.66 ± 0.04^b	0.61 ± 0.03^b	12.47 ± 0.30^b	3.50 ± 0.08^bc	29.80 ± 2.94^b	100 ± 0.00^b
Control 1	ND	ND	8.06  ± 0.55^a	3.16 ± 0.16^a	12.21 ± 1.22^a	86.67 ± 5. 77^a
Control 2	ND	ND	8.43 ± 0.31^a	3.53 ± 0.01^bc	48.85 ± 4.86^d	100 ± 0.00^b

Equal letters in the same column indicate that there is no statistically significant difference (p ≤ .05).

ND: Not determined, EI: Expansion index, WSI: Water solubility index and WAI: Water absorption index.

Control 1: commercial aquafeed with 2.4 mm of diameter.

Control 2: commercial aquafeed with 3.5 mm of diameter.

Table 6. Proximal chemical analysis of optimal extruded diets and commercial feeds.

Diet and control	Moisture (%)	Lipids (%)	Crude fiber (%)	Protein (%)	Ash (%)	Carbohydrates (%)
Diet 2	8.57 ± 0.10^c	1.71 ± .46^c	1.60 ± 0.01^c	36.33 ± 0.26^c	10.96 ± 0.30^b	31.36 ± 1.18^b
Diet 96	8.56 ± 0.04^c	1.76 ± .52^c	1.60 ± 0.01^c	36.16 ± 0.26^bc	11.91 ± 0.09^c	30.75 ± 0.11^b
Diet 53	8.40 ± 0.04^c	8.86 ± .34^b	1.15 ± 0.01^b	35.72 ± 0.25^b	11.70 ± 0.14^c	34.53 ± 0.46^c
Diet 16	7.86 ± 0.11^b	4.55 ± .14^a	0.87 ± 0.00^a	33.84 ± 0.01^a	11.92 ± 0.2^c	40.56 ± 0.47^d
Control 1	9.59 ± 0.03^d	17.23 ± .35^d	0.87 ± 0.00^a	39.49 ± 0.01^d	8.43 ± 0.05^a	24.39 ± 0.36^a
Control 2	5.47 ± 0.05^a	9.42 ± .24^b	2.48 ± 0.09^d	33.84 ± 0.01^a	8.41 ± 0.03^a	40.38 ± 0.25^d

Equal letters in the same column indicate that there is no statistically significant difference (p ≤ .05).

Control 1: commercial aquafeed with 2.4 mm of diameter.

Control 2: commercial aquafeed with 3.5 mm of diameter.

Table A1. Composition of vitamin and mineral mix.

Water Soluble Dosage 1 lb/100 lbs food Guarnteed Analysis/pound (453 g)
Vitamin mix
Vitamin A, USP Units		325,000
Vitamin D3, USP Units		65.000
Vitamin E, IU Units		32,500
Vitamin K, mgs		793.65
Vitamin B12, mgs		10.08
Riboflavin, mgs		3.250
p-Panthothenic acid, mgs		15,600
Niacin, mgs		19.500
Choline, mgs		2,600
Thiamine, mgs		2,600
Pyridoxine, mgs		2,600
Folic acid, mgs		780
Ascorbic acid, mgs		87,100
Biotin, mgs		40
BHT, mgs		200
Inositol, mgs		13,000
Water Soluble Dosage 1 lb/1000 lbs food Concentration analysis based on 11.34 gm (0.4 oz)/4.53 Kg (10 lbs) feed Approximate Analysis
Mineral mix
Managanese		60 ppm
Zinc		50 ppm
Iron		40 ppm
Copper		4.0 ppm
Colbalt		0.5 ppm
Iodine		40 ppm
Selenium		0.4 ppm