Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2021.13.2.02
Influence of Preparation and Processing Methods on the Physico-chemical Properties of Oryctes rhinoceros Larvae
Oluwatomilola Bolaji
; Food Science and Technology, College of Agriculture, Engineering and Science, Bowen University, Iwo, Nigeria
Damilola Bamidele
; Food Science and Technology, College of Agriculture, Engineering and Science, Bowen University, Iwo, Nigeria
Adedayo Adeboye
; Department of Food Science and Technology, Osun State University, Osogbo, Nigeria
Abiola Tanimola
; Food Science and Technology, College of Agriculture, Engineering and Science, Bowen University, Iwo, Nigeria
Sažetak
The growing world population with increasingly demanding consumers has led to considering insects as part of are normal diet since they are good sources of proteins, and could therefore potentially contribute to global food security. This study produced Oryctes rhinoceros L. larvae powder and investigated the impact of preparation and processing methods (degutted; roasted and dried) on some quality parameters of O. rhinoceros larvae powder. Each batch was prepared with and without their gut respectively. Physico-chemical analyses were determined on the powder, while sensory evaluation was carried out on the whole O. rhinoceros larvae using standard procedures. Moisture content of the powders ranged from 3.57 - 5.66%, protein content (51.60 - 62.65%), fat (8.71 – 12.67%), ash (3.97 - 10.25%), fibre (15.57 - 19.52%) and carbohydrate (0.12 - 6.56%). The results of functional properties revealed a range of 2.64 – 2.98 mg/g for water absorption capacity, oil absorption capacity of 2.43- 2.70 mg/g and bulk density of 0.48 – 0.51 g/mL. Processing (roasting and oven drying) had no significant effect on the sensory and physico-chemical properties of whole O. rhinoceros larvae and O. rhinoceros larvae powder, while the removal of the gut significantly contributed to the improvement of the quality and sensory appeal of O. rhinoceros larvae.
Ključne riječi
insect protein powder; entomophagy; edible insects; food-based approach
Hrčak ID:
269546
URI
Datum izdavanja:
15.12.2021.
Posjeta: 497 *