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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

dc.contributor.authorNyangena, D.N.
dc.contributor.authorMutungi, C.
dc.contributor.authorImathiu, S.
dc.contributor.authorKinyuru, J.
dc.contributor.authorAffognon, H.
dc.contributor.authorEkesi, S.
dc.contributor.authorNakimbugwe, D.
dc.contributor.authorFiaboe, K.K.
dc.date.accessioned2022-08-15T09:01:12Z
dc.date.available2022-08-15T09:01:12Z
dc.date.issued2020-05-04
dc.identifier.citationNyangena, D.N., Mutungi, C., Imathiu, S., Kinyuru, J., Affognon, H., Ekesi, S., ... & Fiaboe, K.K. (2020). Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in east Africa. Foods, 9(5):574, 1-16.
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7637
dc.description.abstractEdible 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.
dc.description.sponsorshipINSFEED
dc.description.sponsorshipInternational Development Research Centre
dc.description.sponsorshipAustralian Centre for International Agricultural Research
dc.format.extent1-16
dc.language.isoen
dc.subjectEntomophagy
dc.subjectProcessing
dc.subjectIndigenous Knowledge
dc.subjectFood Safety
dc.subjectNutrition
dc.subjectEast Africa
dc.titleEffects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in east Africa
dc.typeJournal Article
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationJomo Kenyatta University of Agriculture and Technology
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationWest and Central African Council for Agricultural Research for Development
cg.contributor.affiliationInternational Centre of Insect Physiology and Ecology
cg.contributor.affiliationMakerere University
cg.coverage.regionAfrica
cg.coverage.regionEast Africa
cg.coverage.countryKenya
cg.coverage.countryUganda
cg.coverage.hubEastern Africa Hub
cg.coverage.hubCentral Africa Hub
cg.researchthemeNatural Resource Management
cg.researchthemeSocial Science and Agribusiness
cg.identifier.bibtexciteidNYANGENA:2020
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgribusiness
cg.iitasubjectFood Security
cg.iitasubjectNatural Resource Management
cg.iitasubjectNutrition
cg.journalFoods
cg.notesPublished online: 4 May 2020
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.3390/foods9050574
cg.futureupdate.requiredNo
cg.identifier.issue5
cg.identifier.volume9


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