Physicochemical properties of palm kernel cake processed by combination of screening and blowing technology.

The high potency of palm kernel cake (PKC) utilization for poultry diets is still constrained by high lignin and structural fiber content. The research aimed to evaluate PKC's physical and chemical properties after its shell separation by screening and blowing technology. The treatment was arranged on a factorial randomized block design (3x2x3) with five block days. The first factor was screen diameter size (16 mesh, 30 mesh and 50 mesh), the second factor was blower speed (862-1053 rpm and 1020-1246 rpm), and the third factor was fall distance (0-0.5m, 0.51-1m and >1m). Data from physical properties were analyzed using analysis of variance (ANOVA) and tested further using Duncan Multiple Range Test (DMRT), while data from chemical properties were analyzed using descriptive analysis. Physical properties' data from the control (un-screening), screening technology and a combination of screening and blowing technology were compared by independent Samples T-Test analysis. The result showed that the interaction between screen diameter size and fall distance significantly (P<0.05) affected the physical properties of PKC, except for specific gravity. Screening technology and a combination of screening and blowing technology significantly (P<0.01) affected the physical properties of PKC compared to the control. Shell separation of PKC by screening and blowing technology reduced dry matter and crude fiber content and had no negative effect on gross energy content. It is concluded that combining screening and blowing technology reduced shell contain PKC and could decrease crude fibre content. [ABSTRACT FROM AUTHOR]