Main Article Content
This study was carried out to investigate the effect of binder processing on the quality of feed, viz; pelletabilty, hardness, friability and water stability. Four different starch sources were investigated; yam starch, corn starch, rice starch and cassava starch. Each starch was formulated into two diets employing two processing methods; cooked and un-cooked. The statistical analysis of the physical parameters of the diets indicated significant differences (P < 0.05) between different binders. Yam starch, rice starch, and cassava starch performed best in un-cooked form, while Corn starch exhibited best water stability in cooked form. The outcome of the research establishes the need for an appropriate method of binder processing which will assist fish farmers in the production of water stable pellets.
Key words: Binders, processing, water stability.