Production of rainbow trout (Oncorhynchus mykiss) using black soldier fly (Hermetia illucens) prepupae-based formulations with differentiated fatty acid profiles.

The aquaculture sector is expanding rapidly and needs an increasing supply of fishery products. To ensure an ecological transition of this sector, alternative feed ingredients are required for fish nutrition. Potential alternatives include insects, particularly the black soldier fly (BSF, Hermetia illucens L.

Varietal susceptibility of maize to larger grain borer, Prostephanus truncatus (Horn) (Coleoptera; Bostrichidae), based on grain physicochemical parameters.

Maize (Zea mays L) is one of main nutrients sources for humans and animals worldwide. In Africa, storage of maize ensures food resources availability throughout the year. However, it often suffers losses exceeding 20% due to insects such as the larger grain borer, Prostephanus truncatus (Horn) (Coleoptera; Bostrichidae), major pest of stored maize in the tropical countries.

Morphological, structural and functional properties of starch granules extracted from the tubers and seeds of Sphenostylis stenocarpa.

Sphenostylis stenocarpa (Hochst. ex A. Rich.

Structural and physicochemical characterization of Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms tuber starch.

Several characteristics of African Yam Bean tuber starch (AYB) were studied and compared with that of a well-known native potato starch (P). The diameter of AYB granules ranged from 5.7μ to 49μ with a median at 19.

Chemical characterisation and in vitro assessment of the nutritive value of co-products yield from the corn wet-milling process.

The chemical characteristics of co-products recovered during a laboratory-scale wet milling procedure as well as that of whole corn flour were characterised and their digestibility and fermentability value determined using a 2 steps in vitro digestibility and fermentation model of the pig digestive tract. Five co-products differing in their chemical composition were collected and analysed. These co-products differed in their in vitro dry matter Digestibility and in their kinetic of fermentation.