Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour

Konstantina Papastavropoulou; Anastasia Koupa; Evangelia Kritikou; Marios Kostakis; Sofia Dervisoglou; Andreas Roussos; Dionysios Perdikis; Nikolaos S. Thomaidis; Emel Oz; Fatih Oz; Charalampos Proestos; Haizhou Wu

Food Chemistry: X (Dec 2024)

Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour

Konstantina Papastavropoulou,
Anastasia Koupa,
Evangelia Kritikou,
Marios Kostakis,
Sofia Dervisoglou,
Andreas Roussos,
Dionysios Perdikis,
Nikolaos S. Thomaidis,
Emel Oz,
Fatih Oz,
Charalampos Proestos,
Haizhou Wu

Affiliations

Konstantina Papastavropoulou: Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece
Anastasia Koupa: Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece; Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece
Evangelia Kritikou: Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece
Marios Kostakis: Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece
Sofia Dervisoglou: Laboratory of Agricultural Zoology & Entomology, Department of Crop Science, School of Plant Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Andreas Roussos: Laboratory of Agricultural Zoology & Entomology, Department of Crop Science, School of Plant Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Dionysios Perdikis: Laboratory of Agricultural Zoology & Entomology, Department of Crop Science, School of Plant Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Nikolaos S. Thomaidis: Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece
Emel Oz: Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
Fatih Oz: Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
Charalampos Proestos: Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece; Corresponding authors.
Haizhou Wu: Hubei Technology Innovation Center for Meat Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Corresponding authors.

Journal volume & issue: Vol. 24
p. 101838

Abstract

Read online

Science and food industry must strive to ensure and improve edible insect's benefits, and especially their safety and nutritional value. This study investigated how various food substrates used in the rearing of Tenebrio molitor larvae influence their growth, the safety of the larvae, and the nutritional quality of the resulting flour. The main findings indicate that all samples showed significant differences in their nutritional profile, larval characteristics, and heavy metal content. Regarding the content of protein, fat and fiber it ranges from 44.1 to 51.8 %, 28.6–34.8 % and 10.5–14.9 %, respectively. These results suggest that insect diet is a very crucial parameter that can affect all that factors and must be taken into account, especially when they are intended as raw materials to be used for food production.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords