Process development, sensory and nutritional evaluation of honey spread enriched with edible insects flour

Akullo, Jolly Oder; Agea, Jacob Godfrey; Obaa, Bernard B.; Acai, James Okwee; Nakimbugwe, Dorothy

doi:10.5897/ajfs2016.1463

Cited by 16 publications

(3 citation statements)

References 32 publications

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“…USFAs are important for human growth, skin protection and can decrease the possibility of thrombosis formation 59 . Insect fat is abundant in USFAs and resembles chicken and fish in their level of unsaturation 60 ; yet, FAs profiles considerably vary among different insect species 61 . Such variability may be associated with environmental conditions such as the insect’s age, sex or size and its digestion and enzymatic activities 62 .…”

Section: Discussionmentioning

confidence: 99%

The nutritive value of black soldier fly larvae reared on common organic waste streams in Kenya

Shumo

Osuga

Khamis

et al. 2019

Sci Rep

235

155

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In Africa, livestock production currently accounts for about 30% of the gross value of agricultural production. However, production is struggling to keep up with the demands of expanding human populations, the rise in urbanization and the associated shifts in diet habits. High costs of feed prevent the livestock sector from thriving and to meet the rising demand. Insects have been identified as potential alternatives to the conventionally used protein sources in livestock feed due to their rich nutrients content and the fact that they can be reared on organic side streams. Substrates derived from organic by-products are suitable for industrial large-scale production of insect meal. Thus, a holistic comparison of the nutritive value of Black Soldier Fly larvae (BSFL) reared on three different organic substrates, i.e. chicken manure (CM), brewers’ spent grain (SG) and kitchen waste (KW), was conducted. BSFL samples reared on every substrate were collected for chemical analysis after the feeding process. Five-hundred (500) neonatal BSFL were placed in 23 × 15 cm metallic trays on the respective substrates for a period of 3–4 weeks at 28 ± 2 °C and 65 ± 5% relative humidity. The larvae were harvested when the prepupal stage was reached using a 5 mm mesh size sieve. A sample of 200 grams prepupae was taken from each replicate and pooled for every substrate and then frozen at −20 °C for chemical analysis. Samples of BSFL and substrates were analyzed for dry matter (DM), crude protein (CP), ether extracts (EE), ash, acid detergent fibre (ADF), neutral detergent fibre (NDF), amino acids (AA), fatty acids (FA), vitamins, flavonoids, minerals and aflatoxins. The data were then subjected to analysis of variance (ANOVA) using general linear model procedure. BSFL differed in terms of nutrient composition depending on the organic substrates they were reared on. CP, EE, minerals, amino acids, ADF and NDF but not vitamins were affected by the different rearing substrates. BSFL fed on different substrates exhibited different accumulation patterns of minerals, with CM resulting in the largest turnover of minerals. Low concentrations of heavy metals (cadmium and lead) were detected in the BSFL, but no traces of aflatoxins were found. In conclusion, it is possible to take advantage of the readily available organic waste streams in Kenya to produce nutrient-rich BSFL-derived feed.

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Section: Discussionmentioning

confidence: 99%

The nutritive value of black soldier fly larvae reared on common organic waste streams in Kenya

Shumo

Osuga

Khamis

et al. 2019

Sci Rep

235

155

View full text Add to dashboard Cite

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“…Honey enriched with soldier termites ( Syntermes soldiers ) flour was used to develop a nutritive spread ( 9 ). Spreads enriched with 8% soldier termite flour and pan fried at 100°C had good nutritional and sensory properties ( Table 1 ).…”

Section: Food Applicationsmentioning

confidence: 99%

“…Insects can be used as a food ingredient to increase the nutritional content of different meals around the world, with specific purposes such as the improvement of the nutrition intake of the population in countries where access to a protein source is scarce; to offer products with high-protein content that complement human diet, addressing the increasing demand for alternative sources of protein or to develop exotic food products to attract the attention of culinary tourism. Different products containing insects or parts of them are being commercialized worldwide, such as in cereal-based foods, animal-derived protein foods, animal feed, and other products like sauces and honey spread (9)(10)(11)(12). In addition to nutritional benefits, the findings of some studies show that insects have numerous health benefits through bioactive compounds (e.g., phytosterols, policosanols) (13,14).…”

Section: Introductionmentioning

confidence: 99%

Benefits and Challenges in the Incorporation of Insects in Food Products

et al. 2021

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Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.

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