Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed

Soybean crud residue has been a by-product of processed soybean being used as land fill and contributing nuisance to the community. Its 30% protein contain necessitate it recycle into feed, be animal feed or for human consumption. fish was formulated using pearson formulation. Objective this research work is investigate effect drying temperature on proximate composition base feed. It carried out in Food Laboratory Department Agricultural Environmental Engineering, Federal University Technology, Akure. obtained from soybeans after extraction soymilk, while other component were bought. Pelletized produced dried an oven at different 40°C 50°C 60°C 70°C 80°C respectively. Rate water losses duration 2 hours 45 minutes temperatures realised. Drying rate time 50 g samples obtained, shows diffusion Proximate Moisture Content, Ash, Fat, Fiber, Protein, Carbohydrate analyzed standard method. Protein content varied 35.55±0.06% 31.80±0.01% 80°C, lipid ranged 2.89±0.01% 2.74±0.03% 50°C, fiber between 7.76±0.01% 7.62±0.01% 40°C, moisture 9.64±0.00% 7.28±0.02% carbohydrate 45.67±0.01% 39.36±0.01% ash 5.19±0.01% 4.67±0.01% significantly one another. Best result among all five temperatures.