Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (Macrotermes subhylanus) and Grasshopper (Ruspolia differens)

Kinyuru, John; Kenji, Glaston M.; Njoroge, Simon Muhoho; Ayieko, M

doi:10.1007/s11947-009-0264-1

Cited by 137 publications

(122 citation statements)

References 17 publications

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“…For example, in Kenya, toasting and solar drying reduced protein digestibility and niacin content of the grasshopper Ruspolia differens (Orthoptera: Tettigoniidae) and the riboflavin and retinol content of winged termites of the species Macrotermes subhylanus (91) . In Mexico, tortillas supplemented with Yellow mealworm powder had excellent consumer acceptance (92) .…”

Section: Processing and Marketingmentioning

confidence: 99%

Edible insects are the future?

2016

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The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.

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Section: Processing and Marketingmentioning

confidence: 99%

Edible insects are the future?

2016

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“…Insect processing methods affected their nutrient potential, as evidenced by the changes in the protein digestibility and the vitamin content. Depending on the processing conditions, heat processing may reduce (when proteins are exposed to some heat treatments due to the formation of disulphide bonds in the protein [Stanley, 1989]) or increase (by unfolding the polypeptide chain and rendering the protein more susceptible to digestive enzymes [Opstvedt et al, 2003]) protein digestibility [Kinyuru et al, 2010]. Solar drying at 30°C of the toasted sample led to a much higher loss (64%) in the ribofl avin content as compared to the fresh dried sample (46%).…”

Section: Nutritional Value -The Chemical Composition Of Edible Insectsmentioning

confidence: 99%

A Comprehensive Look at the Possibilities of Edible Insects as Food in Europe – A Review

Mlček¹,

Rop²,

Borkovcová³

et al. 2014

Pol. J. Food Nutr. Sci.

183

120

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Possibilities of edible insects use in European countries, are now an increasingly debated issue. Insects in Asian, African, Central American and South Central American cultures are mainly nutritional components. This review mainly describes the species of insects that are suitable as food in Europe and other developed countries. This comprehensive work addresses the issue of eating insects, especially considering the nutritionally important factors. Risks are also mentioned, as well as allergies, toxicity, and other aspects of the breeding and use of edible insects. Insects play and will play important roles in the future in various fi elds of research, exploitation, breeding, etc. This review provides a comprehensive current and future view of insects as a valuable foodstuff.

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“…This can be attributed to heating during semi-processing that accelerated the rate of oxidation (Kaleem et al, 2015). The PV was much higher than those found in fresh Macrotermes subhylanus and Ruspolia differens (green and brown) that were ranging between 0.13-0.19 (Kinyuru, 2010). This can also be attributed to heat processing that increased the oxidation rate, exposure of the samples during drying to oxygen and also microbial rancidity where micro-organisms use their enzymes to breakdown chemical structures in the oil (Kaleem et al, 2015).…”

Section: Effect Of Storage Time Storage Environment and Type Of Packmentioning

confidence: 94%

“…There are about 1800 species of insects that are used for human consumption globally (Jongema, 2011). Evidence from different researchers reveals that insects are rich in fat, protein and vitamins (Braide et al, 2011;Esther et al, 2015;Kinyuru & Kenji, 2010;Obopile & Seeletso, 2013;Van Huis et al, 2013). Their nutrient content is comparable to that of conventional livestock.…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal

Kamau¹,

Mutungi²,

Kinyuru³

et al. 2017

JFR

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Edible insects are widely consumed in different parts of the world and can serve as an alternative nutritional source to conventional foods. Nonetheless, little attention has been given to their quality and shelf life in different packages when exposed to different storage environments. In this study, the effect of storage temperature, duration and type of packaging on the storage stability of the adult house cricket meal was examined. The samples were boiled, solar dried, milled and packaged into polypropylene (PP), plastic (PL) and polyethylene (PL) packages. The samples were then stored for six months in refrigerated and ambient conditions where by changes in physical and biochemical attributes were monitored. Iodine values significantly decreased in all the packages while peroxide, p-anisidine and saponification values significantly increased. SFA, MUFA and PUFA contents reduced during storage although a higher tendency for MUFA and PUFA values was observed in the refrigerated samples. Total viable count (TVC) and yeast and molds counts significantly increased in storage. Three types of fungi; Aspergillus spp., Alternaria spp. and Penicillium spp. were isolated in all the packages. Overall color change steadily decreased with increase in storage time. Deterioration was higher in samples stored in ambient conditions than in refrigeration. The degree of deterioration in the two storage environments among the different packages was in the order; PP>PE>PL. Although the PL package outperformed the other packages it is recommended to carry out sensory analysis and avoid post-processing contamination that can adversely affect the product quality and safety during storage.

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Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (Macrotermes subhylanus) and Grasshopper (Ruspolia differens)

Cited by 137 publications

References 17 publications

Edible insects are the future?

Edible insects are the future?

A Comprehensive Look at the Possibilities of Edible Insects as Food in Europe – A Review

Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal

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