Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei)
Melania Dandadzi,
Robert Musundire,
Alice Muriithi,
Ruth T. Ngadze
Affiliations
Melania Dandadzi
School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya; Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, Zimbabwe; Corresponding author. Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box, 7724, Chinhoyi, Zimbabwe.
Robert Musundire
Research and Postgraduate Studies, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe
Alice Muriithi
School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya
Ruth T. Ngadze
Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, Zimbabwe
Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the study assessed the effects of toasting, microwave, oven and sun drying on the nutritional composition, microbiological quality and sensory attributes of processed edible stinkbugs. Drying significantly (p oven dried > microwave dried > sun dried edible stinkbugs. Toasting, oven and microwave drying can be used for processing of edible stinkbugs.
