Effect Of Processing Methods Research Articles

Effect of canola processing by bacteria, fungi, and enzyme on the intestine traits and blood metabolites of broiler breeder hens

Anti-nutritional factors of canola meal are reduced by processing. The purpose of the current research was to study the canola processing effect on the intestinal traits and blood metabolites of broiler breeder hens. Broiler breeder hens (450) were reared for 12 weeks. A completely randomized design was used with 6 treatments (unprocessed, processed by Lactobacillus plantarum, Bacillus subtilis, Aspergillus oryzae, Neurospora cytophilla, and Alkalase enzyme) and 5 replications. The LS-means procedure of SAS statistical software was used for the analysis of the data. The treatments’ effect was significant on all blood metabolites. Process methods were increased glucose concentration and HDL. The effect of processing methods was significant on caecum, jejunum, and duodenum. The use of experimental treatments increased the weight of the small intestine (duodenum and jejunum) and decreased caecum weight. The processing of canola meal increased the length of the villi and decreased the depth of the crypt of jejunum. The canola process improved its digestibility. Protein quality, fatty acid profile, and antimicrobial properties were improved. The processed canola used by the bird improves its traits and can be recommended to use in the ration.

Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)

Baobab (Adansonia digitata) is a deciduous tree with many useful plants. The objective of this work was to determine the effect of processing methods on proximate, mineral composition, phytochemical and anti-nutrient of control, boiled, roasted and fermented samples of baobab seeds. The result showed that the protein content of the seeds of different process ranged from (32.87%) roasted to (32.13%) control sample. The fat content ranges from (30.97%) roasted to (29.77%) boiled seeds. The ash content ranges from (0.60%) boiled to (0.57%) fermented. The moisture content ranges from (9.03%) boiled to (8.53%) control sample. The carbohydrate content ranges from (29.93%) boiled to (26.73%) roasted seeds respectively. While the mineral composition of the seeds measure in (mg/100g) ranges from: Ca (188.33) fermented to (173.33) boiled, Fe ranges from (12.87) fermented to (11.73) boiled, Na ranges from (446.67) fermented to (416.67) boiled, Mg ranges from (55.00) fermented to (46.67) boiled, K ranges from (43.33) fermented to (33.33) boiled, Cu ranges from (0.83) fermented to (0.60) boiled seeds respectively. While the phytochemicals and antinutrient factors of the seeds measured in (mg/100g) ranges from: Alkaloids ranges from (30.00) control sample to (20.00) fermented, Flavonoids ranges from (61.67) fermented to (48.33) boiled, Steroids ranges from (20.00) fermented to (15.00) control sample, Tannins ranges from (140.00) roasted to (128.33) boiled , Saponins ranges from (45.00) control sample to (33.33) fermented, Protease Inhibitors ranges from (0.83) control sample to (0.40) fermented seeds respectively. The baobab seeds are a very proteinous with high mineral composition. Therefore, these seeds can be useful in the preparation of diets for people with low-level of mineral elements and also as dietary supplement in weaning food to improve quality of diets of infants and children.

Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)

Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)

Effect of processing condition and antioxidants on visual properties of multilayer post-consumer recycled high density polyethylene films

Mechanical recycling is a promising approach to reduce the environmental impact of plastic packaging waste. However, the presence of defects in recycled materials results in final products with relatively poor visual and/or mechanical properties. In this work, the origin of the visual defects in post-consumer recycled HDPE (PCR HDPE), as well as the effects of processing method, processing condition and the addition of antioxidants on the visual defects were studied in multilayer flexible polyethylene films. The nature of the defects in the film samples were investigated by combining optical microscopy, energy dispersive X-ray (EDX), hot stage microscopy, solvent extraction, and differential scanning calorimetry (DSC) techniques. It was found that the defects in PCR film samples can be mainly categorized as fiber defects and point gels. Hot stage microscopy results show that point gels can be subcategorized in two groups: (a) non-melting, non-deformable gels, and (b) melting, deformable defects. In addition, it was found that deformation of molten, deformable defects increased at higher temperatures specifically above 200 °C. Further characterizations showed that the observed deformable defects are highly entangled high molecular weight HDPE. The effect of processing temperature, processing with a twin-screw extruder and the addition of antioxidant on the visual defects in film samples were also discussed in detail. It was shown that increasing processing temperature and using twin-screw extruders were two approaches that could reduce considerably the number of defects. The addition of antioxidants was also shown to improve the film quality especially at lower processing temperatures.

Dependence of oxygen desorption kinetics on processing methods of SrCoO2.5

The effect of processing methods on oxygen storage and exchange kinetics of brownmillerite (BM) SrCoO2.5 is compared in terms of their reversible oxygen incorporation and desorption kinetics. BM SrCoO2.5 was synthesized through two different methods; solid-state synthesis and the nitrate–citrate gel method, both followed by Al foil pad quenching. Oxygen storage characteristics of synthesized samples were analysed using a home-built volumetric set-up. The maximum oxygenation achievable for BM SrCoO2.5 under prevailing conditions of O2 partial pressure (16 bar O2), temperature (673 K) and time (1 h) was unaltered, regardless of the synthesis method. Oxygen exchange kinetics of desorption was faster in the nitrate–citrate synthesized sample than in the solid-state synthesized sample. The kinetics of desorption correlated with the crystallite and particle sizes of the samples. The mechanism of desorption follows nucleation and growth model for nitrate–citrate synthesized sample, while it follows contracting sphere model for solid-state synthesized sample.

Effect of processing method on the spring-in of aircraft ribs

Fiber-reinforced thermosetting composites have been increasingly used in various fields due to their outstanding mechanical properties. However, nonreversible spring-in deformation is an obstacle to the rapid development of composite parts. In the present paper, the spring-in of ribs were investigated by experimental measurements and numerical simulations with an emphasis on industrial manufacturing. The results indicate that for the area with both ends involved with the castellations removal, the spring-in of ribs can be reduced by removing the castellations on flanges before curing. The mechanism behind is that relatively larger nonmechanical strains along length direction can be produced between gelation and vitrification for the processing method where castellations were removed before curing, which further causes an increase in the nonmechanical strains along radial direction, and the resultant spring-in will be reduced. The obtained findings are also expected to be extendable to curved composite parts with structural holes.

Interactions between starch source and gelatinisation degree on performance and small intestinal digestion in broiler chickens

ABSTRACT 1. A 2 × 2 factorial arrangement was used to test the hypothesis that, in pelleted diets, legume starch is digested less rapidly and to a lesser extent than cereal starch, and that increased gelatinisation through extrusion would eliminate the differences between the starch sources. In addition, the trial examined whether a lower ratio of starch to nitrogen disappearance rate (SNDR) could improve feed conversion ratio (FCR). 2. At 17 d of age, male broilers were randomly distributed among four dietary treatments, consisting of either wheat or faba bean starch-rich fraction (FBS) as the sole starch source and pelleting or extrusion as processing methods. Each treatment had 10 replicate pens containing five birds each. 3. Extrusion resulted in a more extensive starch gelatinisation compared to pelleting, as expected. 4. No difference in weight gain at 29 d of age was observed between birds fed starch sources. However, birds fed wheat tended (P = 0.080) to have better FCR than those fed FBS, while the effect of processing methods was insignificant. Thus, there was no interaction between starch source and processing method on FCR. 5. In pelleted diets, FBS had lower and slower starch digestibility compared to wheat in all intestinal segments (P < 0.05). The interaction between starch source and processing method in all intestinal segments (P < 0.001) demonstrated that FBS responded more to gelatinisation through extrusion than did wheat. Thus, differences in starch digestibility between the wheat and FBS were eliminated with extrusion. 6. Feeding extruded diets significantly increased the upper jejunal expression of GLUT1, GLUT2 and SGLT1 compared to pelleted diets, which suggested that glucose absorption was less likely to be a limiting factor for starch utilisation. 7. Pelleting resulted in a lower ratio (P < 0.001) of SNDR compared to extrusion (on average 1.4-fold) but did not improve FCR.

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review.

Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.

Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

The effects of processing methods on the proximate, antioxidant, and consumer acceptability of tidbits produced from cassava and Benniseed flours were evaluated. Tidbits are snacks primarily made o...

PRELIMINARY STUDIES ON THE EFFECTS OF DIFFERENT PROCESSING METHODS ON THE NUTRITIVE VALUE OF SHRIMP WASTE MEAL

The effects of processing methods viz oven-drying, acid-treatment and sun-drying on the nutritive value of shrimp waste meal (SWM) was examined. Five purified diets were formulated. A basal diet (Nitrogen-free), a reference diet that contained whole hen’s egg and three test diets that contained oven-dried, acid-treated and sun-dried SWM as their protein sources respectively. The reference and test protein were added to supply 100/kg crude protein in the different diets at the expense of corn starch in the basal diet. Feed and water were given adlibitum throughout the period of experiment that lasted 14days. Oven-dried SWM had the highest crude protein and nitrogen-free extracts (NFE) contents (366.0; 85.4g/kg) compared to the acid-treated (344,2; 59.6g/kg). and sun-dried SWM (328.0; 42.6g/kg). The ether extract of the SWM samples were generally low, no traces of fat could be found in the oven-dried shrimp waste (SW). The sun-dried SW sample had the highest ash contents while the acid-treated SW had the lowest. The oven-dried and sun dried samples consistently contained higher amounts of Ca, P, Mg, K, Mn and Na more than the acid treated SW. The latter however contained appreciable quantities of Fe, Cu and Zn in comparison with SW processed by the other two methods. Rats fed the oven-dried SW had the best performance (P &lt;0.05) in terms of body weight. The protein efficiency ratio (PER) and Net protein retention (NPR) showed the same trend as the weight changes. The relative weights of the lungs, kidney, heart, liver and spleen of the experimental animals did not vary significantly (P &lt;0.05) with the dietary treatment. It is concluded that oven-drying seemed to be the best out of the processing methods employed for shrimp waste in this study but the results are poorer (P &lt;0.05) than those obtained for the reference protein.

Effect of processing methods on the utilization of shrimp waste by broiler chickens

Two hundred and forty unsexedd broiler birds of Anak breeds af one week of age were used to study the utilization of potash treated shrimp waste meal (SWM) in broiler diets fed as mash or pellet form in a 2x2x2 factorial experiment. The birds used were randomly allotted to eight treatment groups with three replications. SWM used was either polash treated or untreated, plate willed or hammer milled. Growth performance, muirient utilization, and carcass characteristics were measured. Potash treatment of SWM led to a significant increase (P&lt;0.05) in final live weight of the birds at starter phase, but such effear was not noticed at finisher phase. Starter broilers fed mash diets had a significantly (P&lt;0.05) higher mean final live weight (579.08), than those seed pellet diet (493.12). but the difference at fisher phase was not significant. The processing methods did nor significantly (P&gt;0.05) improve the performance of the birds or finisher phase, though slight improvement was noticed in bird's fed pelleted diets. The processing methods did not significantly (P&gt;0.05) influence the protein retention, ash and ether extract digestibility at starter phase. Crude fibre digestibility was significantly (P&lt;0.05) improved by plate milling and pelleting of the diets, and the interactions of the processing methods. Dry marier digestibility and crude protein retention of finisher broilers were significantly (P&lt;0.05) improved by the dietary treatments. It was concluded that the treatments employed yielded no commendable performance in broilers. Pelleting of SWM based diets slightly improved iis utilization by finishing broiler chickens.

Effect of Processing Method on Composition and Consumer Acceptability of Camel (Camelus dromedarious) Meat and Beef.

The study was carried out to investigate the chemical composition and sensorycharacteristic of processed camel meat and beef. Fresh meat from hindlimb Longissimus dorsi of camel and bull were processed into kilishi, balangu, and soye. The unprocessed meat was used as control. The meat and meat products were subjected chemical analysis to determine moisture, protein, fat, and mineral contents (Na, K, Ca, Mg, Cu, Fe and Zn). The results showed that raw camel meat had significantly (p&lt;0.05) higher moisture content (76.77%) than beef (71.29%). Similarly, camel meat processed into balangu had higher moisture content (73.94%) than that of beef (62.27%). The kilishi of beef and camel meat had the lowest moisture of 9.89% and 10.30%, respectively. Processing method significantly (p&lt;0.05) affected protein contents of raw beef from 18.88% to 20.26% in balangu, 19.69% in kilishi and 24.78% in soye. Protein content of raw camel meat was increased significantly (p&lt;0.05) from 15.16% to 20.57% in balangu, 17.56% in kilishi and 18.10% in soye. The fat content of camel meat (19.33%) differ significantly (p&lt;0.05) from that of beef (15.37%); and the processed meat products showed significantly (p&lt;0.05) higher fat contents than raw meat. The ash contents of both beef (4.20%) and camel meat (4.70%) kilishi were significantly (p&lt;0.05) higher compared to other products. Camel meat products contain more minerals than beef except for Cu (5.15 mg/g) and Fe (1.43 mg/g). The colour and flavour of beef and camel meat soye were rated very good significantly (p&lt;0.05) higher than kilishi and balangu rated between good and satisfactory. The overall acceptability ratings of beef kilishi (7.1) and balangu (7.4) were significantly (p&lt;0.05) higher than camel meat kilishi (6.6) and balangu (4.7). However the overall acceptability of soye from both species was rated same and excellent. It could be concluded that beef and camel meat compare favourably in nutrients and consumer acceptability ratings. It was recommended that camel meat be adopted for use in soye, kilishi and balangu making at small scale and commercial production levels.

Coffee Processing Methods, Coffee Quality and Related Environmental Issues

Coffee is among the most valuable agricultural products throughout world. There are over 80 countries that produce and export coffee around the world. Increasing and maintaining coffee quality are of utmost importance due to the fact that the volume of sales depended upon coffee quality. The quality of coffee can be defined as its organoleptic and, physical quality and chemical composition such as sugars, caffeine, volatile and non-volatile phenol contents of a green bean produced. To the coffee industry, quality is of paramount importance. There are various factors affecting coffee quality among which processing methods is one. There are three ways to process coffee: washed, semi-washed and sun-dried. The 60% of coffee quality is determined by this primary and secondary coffee processing. Therefore, to produce coffee of good quality and to remain competitive on the world market, proper processing of coffee is required from both a quality and environmental standpoint in addition to breeding and other pre-harvest activities. However, selection coffee processing methods is not only determined by coffee quality; but also the environmental impact of processing method and accessibility of the methods as well. In this review, the effect of processing methods on coffee quality, environmental issues related to coffee processing, especially wet processing were discussed to identify major research gaps that should be addressed in future research and management practices.

Antibacterial activity, thermal behavior, mechanical properties and biodegradability of silver zeolite/poly(butylene succinate) composite films

In recent work, the antibacterial packaging film from biodegradable polymer was prepared. Poly(butylene succinate) (PBS) composite films containing three different antibacterial agents; silver zeolite A (AgZA), silver zeolite Y (AgZY) and silver zeolite ZSM-5 (AgZSM-5), at the concentration of 0.5–4%wt were produced by solvent casting and melt extrusion techniques. The effects of processing methods and antibacterial agents on the antibacterial activity, thermal and mechanical properties, including biodegradability of PBS composite films have been investigated. The antibacterial activity results revealed that AgZSM-5/PBS composite films had higher efficiency in antibacterial activity than the films with AgZA and AgZY. AgZSM-5/PBS composite films presented 99.9% of bacterial inhibition even at 0.5%wt of AgZSM-5. Thermal properties of PBS films were examined by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The decomposition products of PBS composite films were analysed by pyrolysis/gas chromatography–mass spectroscopy (Py/GC–MS). The thermal degradation kinetic of PBS composite films was also studied. The activation energy of PBS composite films degradation was calculated by Kissinger and Flynn-Wall-Ozawa models, which were decreased as AgZA/PBS > AgZY/PBS > AgZSM-5/PBS. For the Kissinger method, the activation energies of PBS, AgZA/PBS, AgZY/PBS and AgZSM-5/PBS composite films were found to be 303.5, 251.8, 235.3 and 228.8 kJ/mol, respectively. Soil burial test was used to investigate the biodegradable properties of PBS composite films. PBS films were initially biodegraded after a month of soil burial test. PBS films with silver zeolite loading still showed the biodegradable activity after 3 months of soil burial test, although with lower biodegradation rate compared with neat PBS.

Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods

Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was investigated. Fresh turmeric rhizomes were processed into powder and five samples generated from the turmeric powder: Sample A (oven drying), sample B (blanching + oven drying), sample C (sun drying), sample D (cooking + oven drying). The processed turmeric powders were subjected to functional and physicochemical analysis using standard methods. Results obtained showed that cooking/oven drying resulted to a significant (p&lt;0.05) improvement in the bulk density, water and oil absorption capacities and swelling power of the turmeric powders as compared to other processing methods. Dispersibility and solubility were greatly improved on sun drying/oven drying. Among the processing methods employed, blanching/oven drying exhibited significantly (p&lt;0.05) higher colour value and curcumin content whereas decreases in TTA and pH was observed for cooked/oven dried sample. It is therefore recommended from the study that blanching/oven drying be used in the processing of turmeric powder for better nutrient retention. For better functionality of the turmeric powder, cooking/oven drying method should be employed.

Chemical composition and in vitro digestibility of some selected under-utilized tropical seeds as protein sources in ruminants\u2019 diet

BackgroundThe study highlighted the potential of three common and under-utilized tropical leguminous seeds (Tomentosa nilotica, Dioclea reflexa and Monodora myristica) to be used as supplementary feed to ruminant livestock. These seeds (their plants inclusive) are valuable sources of food and medicine for the prevention of illness and maintenance of human health. The medicinal properties of these seeds include antimicrobial, anti-inflammatory, anti-oxidant and immuno-stimulant. Trypsin inhibitors, which are common anti-nutritional factors in legumes and for monogastric animals, do not exert adverse effects in ruminants because they are degraded in the rumen. Hence, the crux of this study is to examine the effect of processing methods on the nutritional composition (proximate, fibre fractions, minerals, anti-nutrients) and in vitro digestibility of Tomentosa nilotica, Dioclea reflexa and Monodora myristica seeds and their suitability as feedstuff (protein sources) in small ruminant feed, particularly during off-season.ResultsFrom the results, raw Tomentosa nilotica and Monodora myristica have the highest crude protein (30.35% CP) and fat (22.40% EE), respectively. It is noteworthy that roasting best improve the mineral and significantly reduce the anti-nutrients observed in this study better compared to boiling and soaking methods. The highest organic matter digestibility, short-chain fatty acids, metabolizable energy and in vitro dry matter digestibility values were obtained in Dioclea reflexa compared to other test seeds. Roasting best improved the nutritive values, while Dioclea reflexa seed was rated highest for all the nutritional attributes and in vitro digestibility.ConclusionsDioclea reflexa could be incorporated in ruminants’ diet as protein source, particularly during the off-season, for improved ruminant production in Nigeria. However, in vivo study is therefore recommended to validate this report.

Effect of Processing Methods on the Proximate and Mineral Compositions in Groundnuts for Consumption

The proximate and some essential mineral compositions of groundnuts processed by different methods for consumption were determined. The parameters were analyzed using standard methods of the Association of Official Analytical Chemists (AOAC, 2005) and Greenfield and Southgate, 2003. From the results obtained, it was found that the proximate compositions (%) of the groundnuts boiled with the pods were – moisture content (18.77 0.02), crude protein (22.93 0.06), crude fat (38.94 0.03), crude fiber (1.75 0.02), ash (3.90 0.04) and carbohydrate (13.73 0.04). Groundnuts roasted with the pods had– moisture content (2.91 0.04), crude protein (29.73 0.08), crude fat (50.11 0.04), crude fiber (4.36 0.03), ash (5.14 0.03) and carbohydrate (7.76 0.05) while those of the groundnuts roasted without pods were – moisture content (2.88 0.04), crude protein (26.64 0.06), crude fat ss(49.04 0.02), crude fiber (4.26 0.03), ash (4.73 0.02) and the carbohydrate (11.50 0.04). The mineral compositions (in (mg/kg) of the groundnut sample boiled with pods were Na (0.23), K (0.67), Ca (0.11), P (0.38), Mg (0.16) and Fe (41.5). Groundnut samples roasted with the pods were Na (0.38), K (0.98), Ca (0.17), P (0.47), Mg (0.27) and Fe (61.2), while the mineral compositions (in (mg/kg) of the groundnut samples roasted without the pods were Na (0.27), K (0.82), Ca (0.16), P (0.42), Mg (0.25) and Fe (53.6). This study revealed that the proximate and the mineral contents in the roasted samples were generally higher than those of the boiled sample except for the moisture and the carbohydrate contents.

Effect of processing methods on foam properties and application of lima bean (Phaseolus lunatusL.) aquafaba in eggless cupcakes

Effect of processing methods on foam properties and application of lima bean (<i>Phaseolus lunatus</i>L.) aquafaba in eggless cupcakes

Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder

Radiofrequency (RF) assisted thermal processing is a novel and energy-efficient method used for pasteurization, which heats the product volumetrically as opposed to traditional hot room (HR) pasteurization. RF-assisted thermal processing accelerates the heating rate of egg white powder (EWP), which has a very low thermal conductivity and further affect its gelling properties. In EWP, solubility plays a significant role in the water holding capacity of proteins, which affects the functional properties. The effect of processing methods (RF and HR) due to pH and treatment temperature combination is monitored by subjecting neutral EWP (6.4 pH) to 70 and 80 °C and alkaline EWP (pH 9.9) samples to 70 °C over 0, 5, 10, 15 and 20 d. RF processing substantially improved gelling properties. At 80 °C, the gel firmness was 48.6% higher than HR on the 0th d, indicating RF could potentially improve the functionality as well as reduce the come-up time to less than a day as opposed to the traditional hot room processing used in the industry which takes 5–6 days. The treatment period also significantly affects the gel firmness and insoluble content. With increased treatment severity, the gel firmness substantially increased without changing the soluble protein contents, and insoluble contents.

Effects of processing methods on fatty acid composition, physical and chemical properties of &lt;i&gt;Moringa oleifera&lt;/i&gt; seed oil

The study was carried out to establish the effect of processing methods on the quality of oil extracted from Moringa seeds. The oil was extracted from the raw and processed (Boiling for 90 minutes and soaking for 72 hours) (BS90min/72hours) seeds using a mini oil screw press extraction machine. The Gas Chromatography Mass Spectrometer GC-MS analysis of raw and treated Moringa seed oil indicated presence of four saturated (lauric, myristic, palmitic and arachidonic) and five unsaturated (palmitoleic, stearic, oleic, linoleic and linolenic) fatty acids. There was a consistent trend of reduction in the concentrations of both the unsaturated and saturated fatty acids in the treated samples compared to the raw samples. Oleic acid was most abundant of the unsaturated fatty acids in both the raw (88.792%) and treated (79.946%) Moringa seed oil. Myristic acid recorded the lowest concentration of the saturated fatty acids in raw (0.939%) and treated (0.7640%) seed oils. The peroxide value also increased from 0.03±0.00mg/mol/kg in the raw to 73.00±0.06 mg/mol/kg in the treated oils. The quality character of the Moringa oil with respect to high peroxide value recorded in the oil of the processed seed indicated reduced shelf life. This calls for further studies to explore and improve on its nutritional values for possible utilization as an alternative to fish oil in fish feed production.&#x0D; Keywords: Dietary oil, saturated, unsaturated, extraction, fatty acid.