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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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North Carolina State University
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14109/ 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 |
| _version_ | 1848842302558044160 |
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| author | Roslan, Muhamad Akhmal Hakim Abdullah, Norhani Abdul Murad, Nur Zurawdhah Halmi, Mohd Izuan Effendi Idrus, Zulkifli Mustafa, Shuhaimi |
| 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 |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T07:56:58Z |
| format | Article |
| id | upm-14109 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:56:58Z |
| publishDate | 2017 |
| publisher | North Carolina State University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/14109/ http://psasir.upm.edu.my/id/eprint/14109/ 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 |