Water Stability and Floatation Test of Fish Pellets using Local Starch Sources and Yeast (Saccahromyces cerevisae)

Abstract

Water stability and floatation of fish feed bound with five different binding agents [Wheat Grain Starch (WGS), Corn Grain Starch (CGS), Millet Grain Starch (MGS), Guinea Corn Grain Starch (GGS) and Cassava Tuber Starch (CTS)] with yeast - Saccharomyces cerevisae serving as the floating agent were investigated in the laboratory. Binders were incorporated at 12% level while the yeast was incorporated at 7% level. After 30 minutes of exposure to water MGS diet maintained a 25% pellets afloat while Corn Grain Starch diet (CGS) had the least. There was a difference in the percentage number of pellets afloat between 5 minutes and 30 minutes of exposure to water (P<0.05).  There was also a difference in the water stability of the binders (P<0.05). Cassava Tuber Starch (CTS) and Corn Grain starch (CGS) had the highest water stability (57.70±1.60 and 56.85±0.55 respectively) after 50 minutes of exposure to water.

Keywords: Binders, local grains, yeast, pellet, stability, floatation