International Journal of
Fisheries and Aquaculture

  • Abbreviation: Int. J. Fish. Aquac.
  • Language: English
  • ISSN: 2006-9839
  • DOI: 10.5897/IJFA
  • Start Year: 2010
  • Published Articles: 234

Full Length Research Paper

Process conditions for successful low-cost extrusion of floating fish feed granules for African catfish, Clarias gariepinus in West Africa

Adékambi Désiré Adéyèmi
  • Adékambi Désiré Adéyèmi
  • Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
Adéchola P. Polycarpe Kayodé
  • Adéchola P. Polycarpe Kayodé
  • Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
Ifagbémi Bienvenue Chabi
  • Ifagbémi Bienvenue Chabi
  • Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
C. M. Bordas Amoussou
  • C. M. Bordas Amoussou
  • Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
Fifamè Emeline L. Fassinou
  • Fifamè Emeline L. Fassinou
  • Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Search for this author on:
  • Google Scholar
M. J. Rob Nout
  • M. J. Rob Nout
  • Ronfostec, Papenpad 14, 6705AX Wageningen, The Netherlands.
  • Search for this author on:
  • Google Scholar
Anita R. Linnemann
  • Anita R. Linnemann
  • Food Quality and Design, Wageningen University, P. O. Box 17, 6700 AA Wageningen, The Netherlands.
  • Search for this author on:
  • Google Scholar


  •  Received: 25 March 2022
  •  Accepted: 30 December 2022
  •  Published: 28 February 2023

Authors

Adékambi Désiré Adéyèmi
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.

Adéchola P. Polycarpe Kayodé
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.

Ifagbémi Bienvenue Chabi
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.

C. M. Bordas Amoussou
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.

Fifamè Emeline L. Fassinou
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.

M. J. Rob Nout
Ronfostec, Papenpad 14, 6705AX Wageningen, The Netherlands.

Anita R. Linnemann
Food Quality and Design, Wageningen University, P. O. Box 17, 6700 AA Wageningen, The Netherlands.

Corresponding Author Email: [email protected]



Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 15 No. 1
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES