Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers)

Abstract

The nutritional and commercial potential of the edible grasshopper (Ruspolia nitidula, nsenene in Luganda), a delicacy in Uganda and many East African tribes, is limited by a short shelf life and unverified nutritional value. This research established that R. nitidula is nutritious with 36–40% protein, 41–43% fat, 2.5–3.2% carbohydrate, 2.6–3.9% ash, 11.0–14.5% dietary fiber, and 900–2300 μg/100 g total carotenoids on a dry matter basis. Sautéing was the most preferred processing method resulting in grasshoppers with a notably better aroma and flavor. After 12 weeks of storage at room temperature, processed and vacuum packed, ready‐to‐eat grasshoppers maintained their edible quality with an acid value of 3.2 mg KOH/g, a total plate count of log 1.8 cfu/g, and an overall acceptability of 6.7–7.2 on a 9‐point hedonic scale. Further research is required for extending the shelf stability beyond 12 weeks and characterizing the profile of major nutrients.

Development and microbiological load of composite flours from locusts, grasshoppers and malted finger millet

“…These differences could be attributed with species diversity, growing conditions, and the stage of harvesting. However, the fat contents of the insects reported in this study were higher than that reported for meat, pork, and fish, all of which average less than 22% (Ssepuuya et al, 2017). The fat content in the composite flours was improved significantly to between 3.3 ± 0.24% and 11.4 ± 0.40%.…”

“…This proved that our reared desert locusts and grasshoppers can be a good protein supplement. On the fat content, the insects had fat content ranging between 23 and 26%, which is lower than 41-43% that were recorded for edible grasshoppers (Ruspolia nitidula), but higher than that of other reported grasshopper species such as small (6.1%) and large grasshoppers (3.3%) and other edible insects in western Nigeria including a grasshopper species, Zonocerus variegatus (3.8%) (Ssepuuya et al, 2017). These differences could be attributed with species diversity, growing conditions, and the stage of harvesting.…”

Edible Insects Processing: Traditional and Innovative Technologies

“…No significant difference in total plate counts was observed when vacuum (reduced pressure) was applied (Ssepuuya et al, 2016). In addition, vacuum storage can maintain the microbial (total plate count), sensory (overall acceptability), and chemical properties (acid value, peroxide value, and thiobarbituric acid values) of ready-to-eat R. nitidula for 22 weeks similarly to low-temperature storage (Ssepuuya, Mukisa, & Nakimbugwe, 2017).…”

Recent advances in role of insects as alternative protein source in poultry nutrition

“…Similarly, among vitamins (mg/100 g), vitamin-B 3 was found to be highest (29.59) followed by vitamin C (26.73), vitamin B 2 (2.55) and vitamin A (0.12). Currently, Ssepuuya et al (2017) observed that GH (Ruspolia Nitidula) contained 36-40% CP, 41-43% EE, 2.5-3.2% carbohydrate, 2.6-3.9% ash, 11.0-14.5% CF and 900-2300 μg/100 g total carotenoids on a DM basis. The food habits of GH influence their chemical composition (Finke and Oonincx 2014).…”