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    Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in east Africa

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    Journal Article (394.3Kb)
    Date
    2020-05-04
    Author
    Nyangena, D.N.
    Mutungi, C.
    Imathiu, S.
    Kinyuru, J.
    Affognon, H.
    Ekesi, S.
    Nakimbugwe, D.
    Fiaboe, K.K.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.
    https://dx.doi.org/10.3390/foods9050574
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7637
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.3390/foods9050574
    Research Themes
    Natural Resource Management; Social Science and Agribusiness
    IITA Subjects
    Agribusiness; Food Security; Natural Resource Management; Nutrition
    Agrovoc Terms
    Entomophagy; Processing; Indigenous Knowledge; Food Safety; Nutrition; East Africa
    Regions
    Africa; East Africa
    Countries
    Kenya; Uganda
    Hubs
    Eastern Africa Hub; Central Africa Hub
    Journals
    Foods
    Collections
    • Journal and Journal Articles4835
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