Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Nyangena, Dorothy N.; Mutungi, Christopher; Imathiu, Samuel; Kinyuru, John; Affognon, Hippolyte; Ekesi, Sunday; Nakimbugwe, Dorothy; Fiaboe, Komi K. M.

doi:10.3390/foods9050574

Cited by 78 publications

(50 citation statements)

References 52 publications

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“…Broiled or roasted insects contain less fat than raw insects as fat is lost during cooking. A comparison of traditional processing methods using four insect species (black soldier fly prepupae, house crickets, longhorn grasshoppers and the Egyptian cotton leafworm (Spodoptera littoralis)) showed decreases in fat content (0.8-51%) and consequently increases of the crude protein (1.2-22%) content (Nyangena et al, 2020). Fat content was the highest in the raw product and decreased in the following order: toasting, boiling, oven drying and solar-drying.…”

Section: Processing Effects On Insect Nutrient Compositionmentioning

confidence: 99%

Nutritional value of insects and ways to manipulate their composition

Oonincx

Finke²

2021

JIFF

115

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This article reports on the nutrients present in insects and factors affecting their variability. Data on protein content and amino acid profiles of a variety of insect species are discussed and their amino acid profiles compared to nutrient requirements of growing broiler chicks, catfish, trout, swine, and human adults and young children. Both in vitro and in vivo protein digestibility data for a variety of insect species is presented and factors affecting these data are discussed. Furthermore, the fat content and fatty acid profiles of a variety of insect species is reviewed, with special attention on omega-6 and omega-3 fatty acids. Information on carbohydrates, fibre and chitin in insects is shown along with potential effects on nutrient availability. This is followed by a discussion of essential minerals in insects with an emphasis on calcium and phosphorus. Data on insect vitamin content is shown along with a discussion of antinutritional factors such as phytate and thiaminase, which can adversely affect their nutritional value. Dietary effects on insect nutrient composition are reviewed with an emphasis on essential minerals, heavy metals, vitamin E, and carotenoids. Lastly, the effects of processing, including protein extraction and various cooking methods on insect composition are discussed. In summary, this article provides an overview of the nutrient content of insects, and how select nutrients can be altered.

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Section: Processing Effects On Insect Nutrient Compositionmentioning

confidence: 99%

Nutritional value of insects and ways to manipulate their composition

Oonincx

Finke²

2021

JIFF

115

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“…Siulapwa et al [29] reported similar results, where caterpillars Imbrasia belina and Gynanisa maja had higher moisture content than other species. To increase shelf life, caterpillars are usually degutted, washed in boiling salt water, or roasted before drying in the sun, then packed in large sacks and containers [23,66].…”

Section: Nutrient Composition Of Edible Insectsmentioning

confidence: 99%

Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review

2020

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Edible insects are an important protein rich natural resource that can contribute to resilient food security. Edible insects not only play an important role in traditional diets, but are also an excellent source of protein in traditional dishes in Africa. We systematically searched Web-of-Science and Google Scholar from year 2000–2019 for studies on the consumption of insects and their nutritional composition in Africa, resulting in 98 eligible papers, listing 212 edible insect species from eight orders. These insects were rich in protein, fats, and fibre. The highest protein content was reported for Lepidoptera (range: 20–80%). Coleoptera had the highest carbohydrate content (7–54%), while Lepidoptera had the highest fat content (10–50%). Considering the excellent source of nutrition, and potential socio-economic benefits, from edible insects, they can contribute strongly to improved food security, and rural development in developing countries. In addition, edible insects can be used as a sustainable food source to combat food shortages in the future, for example, providing resilience during times of drought or other climate stressors.

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“…As insects are being introduced to animal feeds and human food, several methods of processing are being explored. Nyangena et al [ 25 ] studied the effects of traditional processing techniques such as boiling, toasting, oven-drying and solar-drying of four edible insect species used for food and feed in East Africa. The insects studied are adult house crickets ( Acheta domesticus ), black soldier fly ( Hermetia illucens ), African cotton leafworm ( Spodoptera littoralis ) and adult grasshoppers ( Ruspolia differens ) [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)

Selaledi

Mabelebele

2021

Insects

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To preserve the quality of the yellow mealworm, different drying methods are being explored by farmers and processors. However, the energy costs associated with these methods are usually high for smallholder insect-rearing farmers. Thus, the core aim of this study was to investigate different drying procedures and their impact on the chemical composition of yellow mealworm larvae. Yellow mealworms (exposed to sun, oven and freeze drying) were later analyzed for their chemical composition and body color. Crude protein (CP) content of freeze and oven-dried mealworms were similar (p > 0.05), but higher (p < 0.05) than those of the sun-dried samples. The b (yellowness) color of the sun-dried samples scored the lowest value (p < 0.05) in comparison with both oven and freeze-dried samples. The majority of the essential amino acids were higher (p < 0.05) in the sun-dried mealworms than both oven and freeze-dried samples. Similarly, the fat content of sun-dried mealworms was higher (p < 0.05) than if they had been oven or freeze dried. However, SFA (saturated fatty acids), PUFA (polyunsaturated fatty acids) and n-6 fatty acids were similar (p > 0.05) for all drying methods. We, therefore, conclude that sun drying resulted in the same nutritional composition as freeze and oven drying despite the noted color changes. Freeze and oven-drying strategies can be used to formulate mealworm-based feed and food products without noticeable nutritional changes. For the benefit of small-scale insect-rearing farmers, an appropriate drying technology that is affordable and easy to use should be developed considering the needs and experiences of these farmers.

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Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Cited by 78 publications

References 52 publications

Nutritional value of insects and ways to manipulate their composition

Nutritional value of insects and ways to manipulate their composition

Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review

The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)

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