Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108335 ◽  
Author(s):  
José Carlos Ribeiro ◽  
Rui Costa Lima ◽  
Margarida R.G. Maia ◽  
Agostinho A. Almeida ◽  
António J.M. Fonseca ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Acheta Domesticus ◽  
Sensory Profile ◽  
Freeze Dried ◽  
Gryllodes Sigillatus ◽  
Cereal Bars

scholarly journals 92 Brix as an Indicator of Energy Value in Alfalfa and Orchardgrass Herbage

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 77-77
Author(s):  
Kathy J Soder ◽  
Eric D Billman ◽  
Jeff Horst ◽  
Kristi Balk ◽  
Aimee Hafla
Keyword(s):  
Medicago Sativa ◽  
Nutritive Value ◽  
Dactylis Glomerata ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Total Sugars ◽  
Energy Value ◽  
Freeze Dried ◽  
Forage Species ◽  
Wet Lab

Abstract This study correlated Brix values (measure of total dissolved solids via refractometer) with wet-lab analyses (WLA) of sugar concentrations in fresh herbage of two forage species, alfalfa (ALF; Medicago sativa) and orchardgrass (ORG; Dactylis glomerata) to estimate energy value of pastures. Four monthly samplings occurred from May-August, 2019. At each sampling, eight ALF and ORG samples were collected from established monocultures of each species. Solubles were extracted from fresh herbage using a hand-held garlic press. Triplicate Brix readings were recorded per sample using a digital refractometer. Fresh herbage samples were flash-frozen in liquid N, freeze-dried, and analyzed via WLA for total and individual (glucose and fructose) sugar concentrations, as well as nutritive value (CP, NDF, and ADF; Agri-King, Inc., Fulton, IL). The TDN, RFV, and RFQ were calculated. Brix values were correlated with WLA using the PROC CORR procedure in SAS, with significance established at P < 0.05 and trends at 0.05 < P < 0.10. Brix values were negatively correlated (P < 0.001) with WLA of total sugars (-0.65), glucose (-0.6), and fructose (-0.68) in ORG while no significant correlations (P > 0.10) were detected in ALF. Conversely, Brix values of ORG and ALF were positively correlated (P < 0.01) with NDF (0.57 – 0.58) and hemicellulose (0.42 – 0.55), as well as with ADF in ALF (0.54). Brix was negatively correlated (P < 0.05) with CP in ALF (-0.41), but there was no correlation (P > 0.10) with ORG. No correlations (P > 0.10) were detected between Brix and TDN, RFV, and RFQ. These results indicate that the Brix index does not directly translate to forage quality, particularly sugar concentrations, of ALF and ORG, and may inadvertently select herbage with increased fiber concentrations. Producers should consider more accurate methods, such as WLA, for assessing energy value of pastures.

scholarly journals Active and Covert Infections of Cricket Iridovirus and Acheta domesticus Densovirus in Reared Gryllodes sigillatus Crickets

2021 ◽  
Vol 12 ◽  
Author(s):  
Kristin R. Duffield ◽  
John Hunt ◽  
Ben M. Sadd ◽  
Scott K. Sakaluk ◽  
Brenda Oppert ◽  
...  
Keyword(s):  
Real Time ◽  
Nutritional Quality ◽  
Intervention Strategies ◽  
Acheta Domesticus ◽  
Healthy Population ◽  
The Past ◽  
Foundational Research ◽  
Gryllodes Sigillatus ◽  
Entomopathogenic Viruses ◽  
Real Time Qpcr

Interest in developing food, feed, and other useful products from farmed insects has gained remarkable momentum in the past decade. Crickets are an especially popular group of farmed insects due to their nutritional quality, ease of rearing, and utility. However, production of crickets as an emerging commodity has been severely impacted by entomopathogenic infections, about which we know little. Here, we identified and characterized an unknown entomopathogen causing mass mortality in a lab-reared population of Gryllodes sigillatus crickets, a species used as an alternative to the popular Acheta domesticus due to its claimed tolerance to prevalent entomopathogenic viruses. Microdissection of sick and healthy crickets coupled with metagenomics-based identification and real-time qPCR viral quantification indicated high levels of cricket iridovirus (CrIV) in a symptomatic population, and evidence of covert CrIV infections in a healthy population. Our study also identified covert infections of Acheta domesticus densovirus (AdDNV) in both populations of G. sigillatus. These results add to the foundational research needed to better understand the pathology of mass-reared insects and ultimately develop the prevention, mitigation, and intervention strategies needed for economical production of insects as a commodity.

scholarly journals Effect of Heat on the Nutritive Value of Freeze Dried Egg-White (Part 1)

1969 ◽  
Vol 22 (1) ◽  
pp. 26-31
Author(s):  
Akira Yoshida ◽  
Keiko Moritoki ◽  
Yoshiko Kirai
Keyword(s):  
Nutritive Value ◽  
Egg White ◽  
Freeze Dried ◽  
White Part

scholarly journals Nitrogen 15 abundance in protein fractions of beans fertilized with (15NH4)2SO4

2002 ◽  
Vol 59 (4) ◽  
pp. 777-780
Author(s):  
Saula Goulart Chaud ◽  
Admar Costa de Oliveira ◽  
Paulo César Ocheuze Trivelin
Keyword(s):  
Nitrogen Balance ◽  
Nutritive Value ◽  
Protein Fractions ◽  
Isotopic Dilution ◽  
Isotopic Abundance ◽  
Phaseolus Vulgaris L ◽  
Isotopic Labelling ◽  
Protein Extract ◽  
Bean Flour ◽  
Freeze Dried

Studies evaluating the protein nutritive value of beans labelled with 15N, ussing nitrogen balance and the quantitation of faecal and urinary endogenous nitrogen, determined by isotopic dilution, have been extensively used. The objective of this research was to verify if the isotopic labelling of raw, freeze dried beans (Phaseolus vulgaris L., cultivar Piratã 1) with 1.394 atoms%15N, resulted in the same abundance of the whole flour and of the protein fractions extracted from the beans with 0.5 mol L-1 NaCl. The isotopic abundance found in the whole bean flour, in the protein extract, in the globulin and albumin fractions were respectively: 1.394 ± 0.011; 1.403 ± 0.012; 1.399 ± 0.007 and 1.399 ± 0.028 atoms % of 15N, presenting no difference (P > 0.05). However, a difference was found (P < 0.05) between the above mentioned abundances and the isotopic abundance found in the nitrogen of the proteins in the extraction residue, which was 0.969 ± 0.084. Since the abundances did not differ, the protein nutritive indexes, such as digestibility and biological value, determined from the nitrogen balance and corrected for isotopic dilution, would not be affected by extracting the proteins from the beans with 0.5 mol L¹ NaCl. If working with the nitrogen balance of the residual proteins after extraction and even with the whole flours, these indexes could present incorrect values, since the isotopic labelling of the residual proteins was less than that of the protein fractions.

scholarly journals Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2750
Author(s):  
Habiba Khatun ◽  
Mik Van Der Borght ◽  
Mohammad Akhtaruzzaman ◽  
Johan Claes
Keyword(s):  
Wheat Flour ◽  
Uniaxial Extension ◽  
Textural Properties ◽  
Acheta Domesticus ◽  
Rheological Characterization ◽  
Freeze Dried ◽  
The Impact ◽  
Improve Food Security ◽  
Different Levels

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.

scholarly journals Effect of Inoculation with Preactivated Lactobacillus Buchneri and Urea on Fermentative Profile, Aerobic Stability and Nutritive Value in Corn Silage

Agriculture ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 335
Author(s):  
Ana Paula Maia dos Santos ◽  
Edson Mauro Santos ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Silva de Oliveira ◽  
Anderson de Moura Zanine ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Corn Silage ◽  
Maximum Temperature ◽  
Lactobacillus Buchneri ◽  
Aerobic Stability ◽  
Freeze Dried

The current study aimed to evaluate the application effects of the preactivated Lactobacillus buchneri and urea on the fermentative characteristics, chemical composition and aerobic stability in corn silages. The design was completely randomized, in a 6 × 5 factorial arrangement, with six types of additive and five opening times. The treatments consisted of corn silage; corn silage with freeze-dried inoculant; corn silage with freeze-dried inoculant +1.0% urea; corn silage with activated inoculant; corn silage with activated inoculant +1.0% urea, and corn silage with 1.0% urea. Populations of lactic acid bacteria stabilized at the 70th day, with average values of 8.91 and 9.15 log cfu/g for corn silage with freeze-dried inoculant +1.0% urea and corn silage with freeze-dried inoculant, respectively. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage at the 70th day. The silages with urea (isolated or associated with the inoculant) increased the total nitrogen content. The maximum temperature values were highest in the corn silages without additives, indicating that these silages were more prone to deterioration. The use of Lactobacillus buchneri activated proved to be more efficient in improving the fermentative profile of corn silages than the freeze-dried inoculant. The use of urea as an additive reduced the losses and improved the nutritional value and aerobic stability of corn silages. Additionally, the combination of Lactobacillus buchneri activated and urea may be used as a technique to improve the fermentative profile, chemical composition and aerobic stability of corn silages.

INTERACTION BETWEEN TWO SPECIES OF CRICKETS REARED TOGETHER

1964 ◽  
Vol 42 (4) ◽  
pp. 689-691 ◽  
Author(s):  
J. E. McFarlane
Keyword(s):  
Acheta Domesticus ◽  
Point Of View ◽  
Physiological Mechanisms ◽  
Percentage Survival ◽  
Gryllodes Sigillatus

When larvae of Acheta domesticus (L.) and Gryllodes sigillatus (Walk.) are reared together from hatching onwards, the growth of G. sigillatus is delayed, and the percentage survival of both species is reduced. These results are discussed from the point of view of the physiological mechanisms involved.

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

2016 ◽  
Vol 46 (4) ◽  
pp. 476-487
Author(s):  
Dipika Agrahar-Murugkar ◽  
Aiman Zaidi ◽  
Chetan Gupta
Keyword(s):  
New Product Development ◽  
Growth And Development ◽  
Nutritive Value ◽  
Radical Scavenging ◽  
Saturated Fat ◽  
Sensory Profile ◽  
Composite Flour ◽  
Food Groups ◽  
Content Type

Purpose Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL). Findings The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2. Originality/value Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

Sign in / Sign up

Export Citation Format

Share Document