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: 235

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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Google Scholar
M. J. Rob Nout
  • M. J. Rob Nout
  • Ronfostec, Papenpad 14, 6705AX Wageningen, The Netherlands.
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Anita R. Linnemann
  • Anita R. Linnemann
  • Food Quality and Design, Wageningen University, P. O. Box 17, 6700 AA Wageningen, The Netherlands.
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  •  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]