Effect of steaming process on new formulation and physical properties of earthworm-based fish pellets for African catfish (Clarias gariepinus).

Abstract

Fish feed has been recognized as one of main part/unit in aquaculture industry. However, current fish feed faces few challenges in terms of health aspects and cost issues. Alternatively, new nutritional and economical/low cost formulation of fish pellets was designed by combination of earthworm powder and other economical ingredients such as fishmeal, soybean waste, rice bran and tapioca flour. The formulation was calculated using Pearson's square and optimized by One-Factor-At-Time (OFAT) method. The effect of steaming processing on the water stability, soaking experiment, protein leaching test and breaking force of the earthworm-based fish pellets was investigated. Results indicate steam pellet at 80 degrees C for 40 min has higher water stability, less protein leaching and more durable than unsteam pellets. Introduction of this new formulation of fish meal is expected to provide essential nutrient, energy and improved the quality of pellets to fuel the growth of aquaculture industry.