Proximate Composition of Thai and Cambodian Ready-to-Eat Insects

Samples of ready-to-eat snacks based on Lethocerus indicus, Gymnogryllus vietnamensis, Tarbinskiellus portentosus, Teleogryllus mitratus, Bombyx mori, Omphisa fuscidentalis, and Cybister limbatus were purchased in Cambodia and Thailand, and their proximate chemical composition (including Na and Cl) was analysed. Comparing the results with the few existing references from the literature (based on unprocessed specimens), marked differences occurred. This was expected as the insect chemical composition varies strongly intra- and interspecifically due to taxon, feeding, instar, and processing, among others. In general, the insects mainly consisted of fat (35 to 60%) and protein (25 to 38%), with 2 to 16% nitrogen-free extract, 2 to 15% fibre, 3 to 5% ashes, 0.4 to 1.6% Na, and 0.6 to 1.4% Cl (dry matter base). In this way, this contribution adds to the compositional knowledge about traditional insect-based foodstuffs. The combination of high fat and protein with low carbohydrates makes them suitable to combat nutrition disorders.

Extraction and Proximate Study of Sansevieria Trifasciata L. As Fibre Source for Textile and Other Uses

Natural fibres are getting importance for their sustainable development in their uses in mitigation of climate change and ecological balance. A fibre extraction retting method is formulated and proximate chemical composition and various physical properties such as tensile strength, elongation, diameter along with fibre, cellulose, lignin and ash content were determined. This preliminary observation indicates its potential to be used as a source of fibre for textile and non-textile uses such as woven, nonwoven, composite, blanded and a good source of α-cellulose, microcrystalline cellulose, nano-cellulose and lignin-based products. Asiat. Soc. Bangladesh, Sci. 46(2): 155-162, December 2020

Physical, Nutritional and Functional Properties of Walnuts Genotypes (Juglans regia L.) from Romania

Walnut (Juglans regia L.) is the oldest fruit grown in the world and grows spontaneously almost throughout Romania. In this study, the physical properties and chemical composition of twenty types of walnuts from three different locations in Romania were studied. The physical analyzes that were performed were: walnut dimensions and shape properties (nut diameter, nut length, nut shape and nut size), fruit properties (walnut weight, walnut kernel weight and percentage of kernel) and external properties of walnut (walnut kernel extraction, kernel color and shell roughness). The proximate chemical composition (content of water, ash, lipids, proteins and carbohydrates) was determined by standardized AOAC methods, while fatty compounds were determined by GSMS. Water content ranged from 1.23% to 5.00%, mineral content between 1.31% and 2.49%, lipids content between 56.09% and 66.56% and protein content ranged between 12.73% and 20.413%. Based on these, the carbohydrate content and nutritional value of the 20 walnut samples were calculated. In all samples, saturated palmitic acid (C16:0) and stearic acid (C18:0) as well as unsaturated oleic (C18:1), linoleic (C18:2) and linolenic (C18:3) fatty acids were determined. A statistical analysis was also performed correlating the results obtained from the chemical analyzes of the walnuts.

Proximate Chemical Composition of Dried Shrimp and Tilapia Waste Bioflocs Produced by Two Drying Methods

The effects of two waste sources, red hybrid tilapia (Oreochromis sp.) and whiteleg shrimp (Litopenaeus vannamei), and two drying methods (freeze-drying and oven-drying) on the proximate chemical composition of bioflocs were investigated. In total, four kinds of experimentally treated bioflocs were compared to identify the best waste source and drying method to produce biofloc of an acceptable nutrient value: freeze-dried shrimp biofloc (FDSBF), oven-dried shrimp biofloc (ODSBF), freeze-dried tilapia biofloc (FDTBF), and oven-dried tilapia biofloc (ODTBF). The protein, lipid, ash, fiber, total nitrogen free extract (NFE), and energy contents of the dried bioflocs ranged from 12.12 to 24.09 g/100 g, 0.35 to 0.92 g/100 g, 42.45 to 61.01 g/100 g, 7.43 to 17.11 g/100 g, 16.45 to 18.59 g/100 g, and 0.99 to 1.94 Kcal g−1, respectively. Statistically, there were significant differences within the means of the two biofloc sources in terms of their proximate compositions (p < 0.05). The average values between the drying methods for protein, lipid, total NFE, and energy were also significantly different, while no significant differences (p > 0.05) were recorded for ash and fiber. Amino acids (AAs) were higher in FDTBF, followed by ODTBF. The mineral profiles showed that phosphorous, potassium, manganese, selenium, and copper were higher in the tilapia waste bioflocs, while calcium, zinc, iron, copper, chromium, and cobalt were higher in the shrimp waste bioflocs. Although the statistical analysis showed that the shrimp waste bioflocs had higher levels of lipid, fiber, total NFE, and minerals, the tilapia waste bioflocs contained higher levels of potential AAs, energy, and protein, which are regarded as expensive ingredients in aquaculture feeding. This study indicates that biofloc derived from tilapia waste can be regarded as a more suitable source of biofloc meal (in terms of protein, ash, energy, and AAs) than biofloc derived from shrimp waste. Our findings also suggest that freeze-drying is a more effective drying method for drying biofloc, as it efficiently maintains nutritional quality.

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

Influence of Packaging Type on the Dynamics of Powdered Eggs Chemical Composition

The aim of the study was to investigate the dynamics of the main chemical compounds in the powdered eggs stored under constant environmental conditions (temperature=10�0.5oC; relative humidity=65�1%) and packaged in bags made of different plastic fabric (Lc group = high density polyethylene - HDPE; Lexp group = low density polyethylene - LDPE). The assessments were run to measure the inner water and dry matter contents, as well as the ash, proteins, lipids and nitrogen free extract levels. The analysis of data gathered throughout 90 days of storage suggested that the product packaged in low density polyethylene bags - LDPE (Lexp group) absorbed +0.82% humidity from the environment, compared to Lc group (highly significant differences), lost 0.41% from its initial proteins level and 0.59% of the nitrogen free extract, while lipids and ash values were not affected by the experimental factor (different package). Consequently, it might be concluded that the type and quality of the utilised package could significantly influence the proximate chemical composition, due to the transfers from the outer storage environment toward the inner volume of the package, whose intensity is given by the direct influence of the barrier features of the fabric the packages are made of.