Twin-screw Extrusion Processing of Plant-Based Blends Using Graded Levels of High Protein Fermented Soybean Meal (FSBM)

Thumbnail Image
Fallahi, Parisa
Rosentrater, Kurt
Muthukumarappan, K.
Major Professor
Committee Member
Journal Title
Journal ISSN
Volume Title
Research Projects
Organizational Units
Journal Issue
Is Version Of
Food Science and Human NutritionCenter for Crops Utilization ResearchAgricultural and Biosystems EngineeringEnvironmental ScienceSustainable AgricultureCenter for Bioplastics and BiocompositesCenter for Crops Utilization Research

Fast-paced growth in global aquaculture has elevated concerns about the high costs of fish farming production and potential water pollution. Thus, finding eco-friendly and more sustainable alternative protein sources for fish diets is of vital importance to the industry. A twin-screw extrusion processing study was performed using three ingredient blends formulated with graded levels of high protein fermented soybean meal (FSBM) (0, 80% and 100% db fishmeal replacement) along with calculated amounts of other ingredients to meet the rainbow trout diets’ requirements. Increasing the FSBM content from 0% to 100% resulted in a substantial increase in brightness, greenness, and yellowness, and a decrease in bulk density, water absorption index, and unit density (UD) values of the extrudates by 12.5%, 73%, 30%, 7.3%, 27.5%, and 10%, respectively. Compared to the control diet (100% fishmeal-based), extrudate moisture contents increased by 15.2% and 22% for the diets containing 80 and 100% FSBM, respectively; although no change was observed by increasing FSBM from 80 to 100%. The highest water solubility index (WSI) was obtained for 80% FSBM; however, further increasing FSBM did not influence the WSI significantly. All extrudates exhibited low water activity and high pellet durability values (less than 0.5 and more than 99.5%, respectively). The most buoyant extrudates were obtained using total FSBM inclusion, with UD and expansion ratio values of nearly 660 kg/m3 and 1.3, respectively. Overall, results indicated that FSBM could be a promising alternative protein in vegetable-based blends.


This article is published as Fallahi, Parisa, Kurt A. Rosentrater, and K. Muthukumarappan. "Twin-screw Extrusion Processing of Plant-Based Blends Using Graded Levels of High Protein Fermented Soybean Meal (FSBM)." Journal of Food Research 8, no. 5 (2019): 1-19. DOI: 10.5539/jfr.v8n5p1. Posted with permission.

Tue Jan 01 00:00:00 UTC 2019