Comparing the Nutritional Composition of Some Edible Insects and Some Animal Meats in North-western State of Nigeria

Five different edible insects from Kaduna, Kebbi, Niger, Sokoto and Zamfara States of North-Western Nigeria, namely; Red Locust (Nomadacris setemfasciata), Desert Locust (Schistocerca gregaria), Variegated Grasshopper (Zonocerus wariegatus), Termite (Macrotermes bellicosus) and Brown Cricket (Gryllotapha Africana), were collected alongside with meats from camel (Camellus dromedaries), Cow (Bos indicus), Ram (Ovis aries), Chicken (Gallus gallus), and Fish (Clariaslazera). The insects were oven dried separately at 60ºC for 3-5hrs while the meats were dried at 60ºC for 48hrs. The dried contents of both the insects and the meats were ground separately and each was subjected to proximate analysis. The results indicated the nutrient to have Carbohydrates ranging between 0.7 g - 12.1 g in the insects and 0.4 g-10.2 g in the meats, Proteins ranging from 12.6 g - 57.3 g in the insects and 18.1 g – 70.4 g in the meats, Fats, Fibre, Ash and Moisture having ranges between 5 g - 17.9 g, 5 g - 20 g, 4g -10 g, 11.5 g - 53.6 g, respectively in insects and 18.4 g - 70.4 g Fats, 5 g Fibre, 2.4 g - 10.4 g Ash and 13.4 g – 59 g moisture in the meats. Equally, the minerals showed varied in both the insects and the meats. Statistical comparison of the means of the results showed that the Carbohydrates, the Protein and the Fibre do not differ (P˂0.0) significantly in both the insects and the meats. Similarly Copper, Iron, Sodium, Calcium, Magnesium and Potassium do not differ significantly in the two groups. This suggested that insects as diet when taken in required amount can meet the protein requirement of the human body and can therefore supplement animal meats in our diets.

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Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Foods ◽

10.3390/foods9060800 ◽

2020 ◽

Vol 9 (6) ◽

pp. 800 ◽

Cited By ~ 2

Author(s):

Xavier Cheseto ◽

Steve B.S. Baleba ◽

Chrysantus M. Tanga ◽

Segenet Kelemu ◽

Baldwyn Torto

Keyword(s):

Fatty Acids ◽

Willingness To Pay ◽

Schistocerca Gregaria ◽

Food Products ◽

Proximate Analysis ◽

Future Research ◽

Edible Insects ◽

Omega 3 ◽

Off Flavors

Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study, we (1) compared the chemistry of the oils from two commonly consumed grasshoppers, the desert locust Schistocerca gregaria and the African bush-cricket Ruspolia differens with those of olive and sesame oils; (2) compared the proximate composition of a baked product (cookie) prepared from the oils; (3) identified the potential volatiles and fatty acids contributing to the aroma and taste; and (4) examined acceptance and willingness to pay (WTP) for the baked product among consumers with no previous experience of entomophagy. Our results showed that the insect oils were compositionally richer in omega-3 fatty acids, flavonoids, and vitamin E than the plant oils. Proximate analysis and volatile chemistry revealed that differences in aroma and taste of the cookies were associated with their sources of oils. Consumers’ acceptance was high for cookies prepared with R. differens (95%) and sesame (89%) oils compared to those with olive and S. gregaria oils. Notably, cookies prepared with insect oils had more than 50% dislike in aroma and taste. Consumers’ willingness to pay for cookies prepared with insect oils was 6–8 times higher than for cookies containing olive oil, but 3–4 times lower than cookies containing sesame oil. Our findings show that integrating edible insect oils into cookies, entices people to ‘‘take the first step” in entomophagy by decreasing insect-based food products neophobia, thereby, contributing to consumers’ acceptance of the baked products. However, future research should explore the use of refined or flavored insect oils for bakery products to reduce off-flavors that might have been perceived in the formulated food products

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Shelf Life and Heavy Metals Study of Two Common Edible Insects in Ijebu Division, Southwestern, Nigeria

Journal of Biology and Life Science ◽

10.5296/jbls.v4i1.2251 ◽

2012 ◽

Vol 4 (1) ◽

Cited By ~ 1

Author(s):

Banjo A. D. ◽

Aina S. A. ◽

Salau A. R.

Keyword(s):

Heavy Metal ◽

Shelf Life ◽

Nutritional Composition ◽

Edible Insects ◽

Metal Contaminants ◽

Southwestern Nigeria ◽

Ogun State ◽

Nutritional Components ◽

Macrotermes Bellicosus ◽

Heavy Metal Contaminants

The shelf life and heavy metal contaminants of two commonly available edible insects in Ijebu division of Ogun State, Nigeria were studied. The samples were collected through water trap and by handpicking respectively with a view of adopting the method of the Association of Official Analytical Chemists for the shelf life and heavy metal study. Heavy metal contaminants such as Cadmium (10.95mg/kg, 12.70mg/kg), Zinc (5.50mg/kg, 2.70mg/kg) and Lead (39.55mg/kg, 40.15mg/kg) respectively, were revealed in both insects. After three months of storage, the results showed that there was high depreciation in the nutritional components in both Rhynchophorus phoenicis (larva) and Macrotermes bellicosus (winged). Therefore, this insinuates an 80% reduction in the nutritional composition it can supply when consumed after three months of storage. The need to study further adequate methods of extending their shelf life is of utmost importance.

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Assessing the Nutritional Composition and Acceptability of Indian Almond Drink

Asian Journal of Advanced Research and Reports ◽

10.9734/ajarr/2021/v15i230364 ◽

2021 ◽

pp. 26-36

Author(s):

Felicia Bonnah Quansah

Keyword(s):

Mineral Elements ◽

Proximate Analysis ◽

Nutritional Composition ◽

Cape Coast ◽

Descriptive Research ◽

Almond Trees ◽

Calcium Magnesium ◽

Copper Zinc ◽

Agriculture Extension ◽

The University

This study was to find out the nutritional composition and acceptability of Indian Almond Nuts (IAN) drink among the students of the University of Cape Coast. Experimental and descriptive research designs were adopted for the study. Proximate analysis was done on the dry matter of IAN to determine the nutrient in the nuts, juice and drinks. Mean, standard deviation and One-way ANOVA were used to analyse the data. The result had shown that IAN had protein, Oil/Fat, fibre and carbohydrate, as well as mineral elements. The mineral elements found were Phosphorous, Potassium, Sodium, Iron, Copper, Zinc, Calcium, Magnesium, Protein and carbohydrate at varied degrees in Juice with un-spiced syrup (JUS), Juice with spiced syrup with vanilla flavour (JSV), Juice with spiced syrup and pineapple (JSP); Juice with spiced syrup and strawberry flavour (JSS). Also, the result showed JSS was the most accepted formulation (4.09). The study recommends that health personnel to encourage people to take the IAN drink for the health benefits and Agriculture extension officers should educate farmers to grow more of India Almond trees for the nuts.

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Effect of dermestes maculatus on the nutritional qualities of two edible insects (oryctes boas and rhynchophorus phoenicis)

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.48.9445 ◽

2011 ◽

Vol 11 (48) ◽

pp. 5600-5613

Author(s):

BT Fasunwon ◽

◽

A. D Banjo ◽

T. A Jemine ◽

◽

...

Keyword(s):

Weight Loss ◽

Mortality Rate ◽

Proximate Analysis ◽

Nutritional Composition ◽

Edible Insects ◽

Dermestes Maculatus ◽

Highest Weight ◽

Before And After ◽

Nutritional Qualities ◽

Salt And Pepper

This study aimed to assess the effect on nutritional composition of t wo ‘Edible Insects ’ (Larva of Oryctes boas and Rhynchophorus phoenicis ) after infestation by Dermestes maculatus . The study was done over a period of six weeks by subjecting these edible insects to different conditions of storage (using pepper and salt) . The assessment was based on weight and proximate analysis differences before and after infestation under these media of storage . The larva of Oryctes boas in the container with salt as preservative had the least weight loss (from 30.00 + .0000  39.70 + .3000  36.30 + 1.000), followed by the container with pepper as preservative (from 30.00 + .0000  31.05 + 5.000  25.25 + .1500) while the highest weight loss occurred in the container without preservative constituents (from 30.00 + .0000  30.30 + 1.000  21.15 + 5.000). Likewise, the larva of Rhynchoporus phoenicis in the container with salt as preservative constituent had the least weight difference of (16.00 + .0000  20.80 + .0000  13.65 + .1500); followed by the container with pepper as preservative (from 16.00 + .0000  16.40 + 1.000  6.700 + .2000), while the highest weight loss occurred in the container without preservative (from 16.00 + .0000  7.850 + 5.000  6.300 + .0000) . The mortality rate of Dermestes maculatus was also determined, showing that the larva of Oryctes boas and Rhynchophorus phoenicis containing salt as preservative had the highest mortality rate of 60% and 80% , respectively, followed by that containing pepper as preservative having 20% and 30% respectively, and that containing no preservative constituent had no mortality rate. It was concluded that , Dermestes maculatus ’ infestations on the larva of edible insects showed a difference in the proximate analysis of these edible insects before and after infestation. Therefore, it was suggested that edible insects should be well dried and locally preserved with salt and pepper .

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Nutritional Composition of ‘Aju Mbaise’ Herbal Cocktail

Asian Journal of Research in Biochemistry ◽

10.9734/ajrb/2020/v7i230136 ◽

2020 ◽

pp. 30-37

Author(s):

T. A. Nnadiukwu ◽

C. C. Monago- Ighorodje ◽

L. C. Chuku

Keyword(s):

Crude Protein ◽

Nutritional Value ◽

Good Health ◽

Proximate Analysis ◽

Nutritional Composition ◽

High Concentration ◽

Port Harcourt ◽

Calcium Magnesium ◽

Xylopia Aethiopica ◽

Sodium Zinc

This study was carried out to evaluate the nutritional content of ‘Aju Mbaise’ herbal mixture. The experiment involves the collection of fresh plant samples that make up ‘Aju Mbaise’ cocktail. The study was done in the Research Laboratory of the Department of Biochemistry, Faculty of Science, University of Port Harcourt, Nigeria. The plants samples were collected from Mbaise locality in Imo State, Nigeria, and were identified as Cnestis ferruginea, Xylopia aethiopica, Uvaria chamae, Palisota hirsuta, Scleria sp., Napoleona imperialis, Dialium guineense, Combretum racemosun, and Heterotis rotundifolia respectively. The dietary, mineral, and vitamin compositions were determined accordingly. The proximate, vitamin, and mineral composition of the herbal cocktail were investigated in line with their standard methods of analysis. The proximate analysis revealed that the cocktail extract contains carbohydrate (69.51%), crude protein (10.05%), moisture (8.89%), crude fat (5.17%), fibre (3.745), and ash content (2.65%). The vitamin analysis revealed reasonable concentration of vitamins A, B1, B2, B3, B6, B12, C, D, and K. The mineral evaluation showed high concentration of calcium, magnesium, potassium, sodium, zinc, and iron. This study revealed high nutritional value of ‘Aju Mbaise’ herbal cocktail which is responsible for the plant’s usefulness in the management, treatment, as well as maintenance of good health.

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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽

10.3390/foods_2020-07690 ◽

2020 ◽

Vol 70 (1) ◽

pp. 73

Author(s):

Anna Judith Perez-Baez ◽

Juan Pedro Camou ◽

Martin Valenzuela-Melendres ◽

Raquel Lucas-Gonzalez ◽

Manuel Viuda-Martos

Keyword(s):

Meat Product ◽

Control Sample ◽

Proximate Analysis ◽

Nutritional Composition ◽

Meat Industry ◽

Hibiscus Sabdariffa ◽

High Fat ◽

Physico Chemical ◽

Residual Nitrite ◽

Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

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Assessment of Quality and Safety of Winged Termites (Macrotermes bellicosus) Enriched Locally Formulated Complementary Foods

Journal of Food Research ◽

10.5539/jfr.v6n5p117 ◽

2017 ◽

Vol 6 (5) ◽

pp. 117 ◽

Cited By ~ 1

Author(s):

Oladejo Thomas Adepoju ◽

Kayode Ajayi

Keyword(s):

Nutritional Quality ◽

Nutrient Content ◽

Trace Minerals ◽

Quality And Safety ◽

Edible Insects ◽

Complementary Foods ◽

Internal Organs ◽

Macrotermes Bellicosus ◽

Ad Libitum ◽

Histopathological Effects

Addition of edible insects to local staples used as complementary foods can improve their nutrient content. Nutritional quality and safety of Macrotermes bellicosus enriched boiled rice (BR) and yam (BY) complementary foods (CFs) was assessed using rats. Macrotermes bellicosus (MB) were collected, dried, and refrigerated at -4oC. Ground MB was added to BR and BY in ratios 10.0%, 15.0%, 20.0% (w/w) to give BR1, BY1; BR2, BY2, and BR3, BY3 respectively. Nutrient content of MB, BY, BR and MB-enriched CFs were determined by AOAC methods. Nutrient bioavailability and safety of BR3 and BY3 were assessed using rats fed ad libitum for 28 days. Serum trace minerals in the CFs, control and basal diets and histopathological effects of CFs on rats’ organs were determined. Data were analysed using ANOVA at p<0.05. Dried MB contained 31.8g protein, 16.4g fat, 3.8g ash, 227.5mg calcium, 2.1mg iron, 15.0mg zinc, 330.4μg retinol equivalent (RE), and 529.0kcal energy/100g sample. The BR and BY contained 3.7-5.9g protein, 70.0-120mg calcium,4.2-5.6mg iron, 1.2-1.5mg zinc and 380- 386kcal/100g compared with 7.9-15.3g protein, 242.2-264mg calcium, 2.4-4.4mg iron, 15.1-19.8mg zinc and 357-372kcal/100g enriched CFs (p<0.05). Rats Serum trace minerals ranged between 3.4- 4.3mg zinc, 23.4-27.9mg calcium, 30.6-37.0mg iron; and 52.5-56.9μg RE, compared with control (3.2, 22.2, 34.1, 48.2) and basal (2.2, 21.1, 24.0 mg, 32.3 μg) diets respectively (p<0.05). No pathological lesions were observed in internal organs of rats on CF diets. Adding Macrotermes bellicosus to local complementary foods is safe and improved their nutritional quality, hence its use is recommended among mothers.

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Comparative Study on the Nutritional and Antioxidant Components of Fruit Parts of Citrullus lanatus

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1130317 ◽

2020 ◽

pp. 39-51

Author(s):

Stanley Kanayochukwu Nnenne ◽

Kingsley Ikechukwu Ubaoji ◽

Uchechukwu Chibuzo Ogbodo ◽

Victor Henry Azubuike Enemor ◽

Adebayo Afees Oladejo

Keyword(s):

Citrullus Lanatus ◽

Antioxidant Properties ◽

Reducing Power ◽

Proximate Analysis ◽

Nutritional Composition ◽

The People ◽

Dpph Scavenging Activity ◽

Student’S T ◽

Dpph Scavenging ◽

Student’S T Test

Aim: Citrullus lanatus is a fruit widely consumed for its pulp though incompletely, as its other parts (seed and rind) are discarded and may possibly offer bioactive compounds involved in ameliorating certain disease conditions. Hence, this study aimed at comparatively investigating the nutritional composition and antioxidant properties of the seed, pulp and rind of C. lanatus so as to inform the inclusion of these different parts into the fare of the people. Methodology: Standard analytical methods of Association of Official Analytical Chemists were used to determine proximate, phytochemical, vitamin, mineral and antioxidant aspects of the fruit parts. The results were analyzed using Student’s t-test at .05. Results: The proximate analysis showed a high moisture value in the pulp (93.34 +/- .82) followed by the rind (77.11 +/- 3.44) and the seed (10.00 +/- .48). High crude protein and fiber contents were both noted in the seed followed by the rind and pulp. Mineral determinations revealed potassium to be abundant in the rind (452.31mg/kg) than the seed (305.7mg/kg) and the pulp (100.5mg/kg), followed by calcium occurring more in the rind (292.61mg/kg) than in the pulp (257.21mg/kg) and seed (227.45mg/kg) and then manganese being the least concentrated among the minerals. The investigated phytochemical principles revealed the highest concentration of cardiac glycosides in the seed (14.82 +/- .66) than the rind (1.95 +/- 0.80) and pulp (1.10 +/- 0.17), followed by saponins occurring most in the rind (12.05 +/- 3.91) than the seed (10.17 +/- 0.63) and pulp (.13 +/- .01). The seed had the highest DPPH scavenging activity followed by the rind and pulp respectively. The seed also showed a higher reducing power and lipid peroxidation capacities than the other fruit parts suggesting a potent property for antioxidant activity in the fruit parts of C. lanatus. Conclusion: The findings imply that both seed and rind of C. lanatus can be good sources of nutritional, phytochemical and antioxidant components in addition to the pulp which is commonly consumed and these may be implicated in management of certain diseases with further evidential research.

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CHEMICAL COMPOSITION OF WHOLE GRAINS IN COMMON BEANS LANDRACES AND BREEDING GENOTYPES

HOLOS - ISSN 1807-1600 ◽

10.15628/holos.2015.1996 ◽

2015 ◽

Vol 2 ◽

pp. 81 ◽

Cited By ~ 1

Author(s):

Gilberto Antonio Peripolli Bevilaqua ◽

Iraja Ferreira Antunes

Keyword(s):

Nutritional Composition ◽

Whole Grain ◽

Breeding Programs ◽

Breeding Lines ◽

Manganese Zinc ◽

Nutritional Characteristics ◽

Calcium Magnesium ◽

The Common ◽

Iron Manganese ◽

Insoluble Fiber

The common bean has been object of breeding programs aiming the development of new cultivars adapted to varied production system and shown differentiated nutritional characteristics. Due a genetic diversity existent the landraces can be used directly for cropping, for present characteristics desirable. Little information exists about mineral content and other quality traits for those bean landraces. The aim of this paper was to verify the variability for grain nutricional caracters in breeding cultivars and landraces of bean from Rio Grande do Sul state, Brazil. The experiment was conducted in 2009/2010 in Experimental Station Cascata, of Embrapa Temperate Agriculture. In whole grain of 54 bean genotypes with black and no black coat were determined macroelements (nitrogen, phosphorus, potash, calcium, magnesium and sulfur), oligoelements (iron, manganese, zinc and cuprum), protein and ash content, insoluble fiber, digestive nutrient and antioxidant astragalina. The results shown that the landraces varieties presents nutritional composition of macro and oligoelements, fibers, protein and ash contents in whole grain similar than that of breeding lines and cultivars. The black coat grain from breeding programs showed better nutritional quality for macro and oligoelements content than coloured grain, highlighting TB 02-04 e TB 01-01. The landraces with coloured grains TB 02-26, TB 02-24 and TB 03-13 showed the high levels of astragaline.

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Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

Earthline Journal of Chemical Sciences ◽

10.34198/ejcs.5121.127136 ◽

2020 ◽

pp. 127-136

Author(s):

Oyetade Joshua Akinropo ◽

Bello Lukman Abidemi ◽

Adesiyan Blessing Adedayo

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Crude Protein ◽

Proximate Analysis ◽

Nutritional Composition ◽

The Other ◽

Mineral Analysis ◽

Crude Fibre ◽

Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

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