Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei)

Abstract

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.

Keywords

• Encosternum delgorguei
• Microbiological quality
• Toasting
• Microwave drying
• Oven drying