Influence of Preparation and Processing Methods on the Physico-chemical Properties of Oryctes rhinoceros Larvae

Abstract

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.

Keywords

• insect protein powder
• entomophagy
• edible insects
• food-based approach