Enhancement of in vitro protein digestibility of palm kernel cake by extrusion

• Main Authors: Roslan, Muhamad Akhmal Hakim, Abdullah, Norhani, Mustafa, Shuhaimi, Halmi, Mohd Izuan Effendi, Abd. Shukor, Mohd. Yunus
• 格式: Conference or Workshop Item
• 語言: English
• 出版: Faculty of Veterinary Medicine, Universiti Putra Malaysia 2015
• 在線閱讀: http://psasir.upm.edu.my/id/eprint/65012/1/PA-13.pdf; http://psasir.upm.edu.my/id/eprint/65012/

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), scr...