Citation
Roslan, Muhamad Akhmal Hakim and Abdullah, Norhani and Mustafa, Shuhaimi and Halmi, Mohd Izuan Effendi and Abd. Shukor, Mohd. Yunus
(2015)
Enhancement of in vitro protein digestibility of palm kernel cake by extrusion.
In: World Veterinary Poultry Association (Malaysia Branch) and World's Poultry Science Association (Malaysia Branch) Scientific Conference 2015, 21-22 Sept. 2015, Kuala Lumpur Convention Centre, Kuala Lumpur, Malaysia. (pp. 107-109).
Abstract
The palm kernel (PKC), a by-product from the oil palm industry, was physically treated by extrusion to enhance its nutritive value. A twin-screw extruder was used and the conditions tested were based on the Box-Behnken design. The four controlled variables were: extrusion temperature (80-180ºC), screw speed (100-300rpm), hopper speed (5-15Hz) and PKC moisture content (30-60%). The in vitro protein digestibility (IVPD) of the treated PKC was measured by using a multi-enzyme system consisting of trypsin, α-chymotrypsin and peptidase. The results showed that the values of IVPD under different extrusion conditions were from 69.1% to 92.3%. The extrusion process significantly improved IVPD of PKC. According to the regression coefficients significance of the second-order model, the optimum extrusion parameters for the maximum digestibility was obtained when the extrusion temperature was102ºC; screw speed, 111rpm; PKC moisture content, 36%; and hopper speed, 7.6Hz. Under these conditions, the IVPD of PKC increased from 80.2±0.07%to 93.2±0.06%.
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