Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area

Ssepuuya, Geoffrey; Smets, Ruben; Nakimbugwe, Dorothy; Borght, Mik Van Der; Claes, Johan

doi:10.1016/j.foodchem.2019.125305

Cited by 34 publications

(60 citation statements)

References 16 publications

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“…Crude fibre levels were generally <10%, and lowest in R. differens. The crude fibre contents of R. differens, H. illucens, and S. littoralis corresponded well with those reported by other authors i.e., R differens: 1.8-2.7% [24]; H. illucens: 7% [4]; S. littoralis: 10.7% [25], whereas the levels determined in A. domesticus were about half the levels (14.9-22.1%) reported elsewhere [23]. Crude fibre also includes chitin and complex carbohydrates such as cellulose and lignin that might be present in the insects' gut [26], and therefore variability may arise depending on preparation processes such as the degutting, cleaning and removal of parts, or the inclusion of a starvation regime prior to harvesting [15].…”

Section: Proximate Composition Of Raw Insectssupporting

confidence: 90%

“…Furthermore, the fat contents of H. illucens and A. domesticus were within the range reported by other researchers: 9.8-22.8% for A. domesticus [23] and 15-35% for H. illucens [4]. The fat contents of R. differens and S. littoralis were approximately half the levels reported elsewhere i.e., 42.2-54.3% for R. differens [24] and 33% for S. littoralis [25]. Means in the same column followed by the same capital letters, and means in the same row followed by the same small letters are not significantly different (p < 0.05; n = 3).…”

Section: Proximate Composition Of Raw Insectssupporting

confidence: 82%

“…Protein contents followed the order A. domesticus > R. differens > H. illucens > S. littoralis. Except for S. littoralis, the protein contents were within the known ranges in the literature: 55-70%, 34.2-45.8%, 38-48% for A. domesticus [23], R. differens [24], and H. illucens [4], respectively.…”

Section: Proximate Composition Of Raw Insectssupporting

confidence: 75%

“…It was also reported that substrates comprising brewery waste or a mixture of fruit and vegetables resulted in higher protein content compared to fruit or winery by-product substrates [33]. Geographical area and swarming season were found to influence the nutritional composition of wild-harvested R. differens primarily due to differences in feed substrate, possibly arising from the type and abundance of available vegetation or soil type, which particularly influences the mineral composition of the vegetation [24].…”

Section: Proximate Composition Of Raw Insectsmentioning

confidence: 99%

“…Protein, fat, fibre, and ash contents range between 4.9-77%, 0.7-77%, 0.9-29%, and 0.3-21% on DM basis, respectively [23]. The wide variability has been associated with insect species and feed substrates [27][28][29][30], collection sites and swarming seasons [24], age [31], sex [32], and possibly the use of varying methods or false interpretation. The insects examined in this study belonged to the orders Lepidoptera (S. littoralis), Orthoptera (A. domesticus and R. differens), and Diptera (H. illucens), and included adults (A. domesticus and R. differens), pre-pupae (H. illucen) and larvae (S. Littoralis).…”

Section: Proximate Composition Of Raw Insectsmentioning

confidence: 99%

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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

Nyangena

Mutungi

Imathiu

et al. 2020

Foods

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Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.

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Section: Proximate Composition Of Raw Insectssupporting

confidence: 90%

Section: Proximate Composition Of Raw Insectssupporting

confidence: 82%

Section: Proximate Composition Of Raw Insectssupporting

confidence: 75%

Section: Proximate Composition Of Raw Insectsmentioning

confidence: 99%

Section: Proximate Composition Of Raw Insectsmentioning

confidence: 99%

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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

Nyangena

Mutungi

Imathiu

et al. 2020

Foods

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Gender differentials in value addition and lean season market participation in the grasshopper value chain in Uganda

Donkor

Mbeche

Mithöfer

2022

Food and Energy Security

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Gender gaps in agrifood value chains are manifested in differential access to and control of productive resources, upgrading activities, market participation, farm productivity and food security among women and men. These gender gaps threaten economic development in sub‐Saharan Africa. With low‐resource requirements, edible insects have emerged as a promising agrifood value chain with income opportunities for women and men. However, it is not clear how gender gaps are manifested in the participation in value addition and lean season market of the edible insect value chain with a potential to improve household welfare. In this paper, we analyse the gender gaps of retailers' participation in value addition and lean season market in the grasshopper value chain in Uganda. Multivariate probit and tobit models are used in the empirical analyses. We find that women are 15% more likely to participate in primary value addition. However, there are no gender gaps in the participation in secondary value addition and the lean season market. The study also shows that grasshopper business is an important source of income for many retailers. Therefore, the development of the grasshopper value chain, especially the aspects of value addition and lean season market, could contribute to gender equality and improvement of livelihoods of women and men.

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Variability in nutrient composition of the edible long‐horned grasshopper (Ruspolia differens) in Uganda and its potential in alleviating food insecurity

Kababu

Mweresa

Subramanian

et al. 2023

Food Science & Nutrition

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Ruspolia differens Serville (Orthoptera: Tettigonidae) is a highly nutritious and luxurious insect delicacy that is consumed as a food source in many African countries. However, the nutrient profile of R. differens in different geographical regions have received limited research interest. Here, we provide comprehensive evidence of geographical impact on the nutrient profile of R. differens and its potential to meet the recommended dietary intake of the population. Our results demonstrated that proximate composition, fatty acids, amino acids, minerals, vitamins, and flavonoid contents of R. differens collected from five districts in Uganda varied considerably. The crude protein (28–45%), crude fat (41–54%), and energy (582–644 Kj/100 g) contents of R. differens exceed that reported from animal origins. The highest crude protein, crude fat, and carbohydrate contents of R. differens were recorded in Kabale, Masaka, and Kampala, respectively. A total of 37 fatty acids were identified with linoleic acid (omega‐6 fatty acid) being the most abundant polyunsaturated fatty acid in R. differens from Kabale, Masaka, and Mbarara. All essential amino acids were recorded in R. differens, particularly histidine with values exceeding the daily requirement for adults. Mineral and vitamin content differed significantly across the five districts. The highest quantity of flavonoids was recorded in R. differens from Hoima (484 mg/100 g). Our findings revealed that R. differens could be considered as functional food ingredients capable of supplying essential macro‐ and micronutrients that are critical in curbing the rising food insecurity and malnutrition in the regions.

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Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area

Cited by 34 publications

References 16 publications

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

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

Gender differentials in value addition and lean season market participation in the grasshopper value chain in Uganda

Variability in nutrient composition of the edible long‐horned grasshopper (Ruspolia differens) in Uganda and its potential in alleviating food insecurity

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