NUTRITIONAL VALUE AND EFFECT OF COOKING, DRYING AND STORAGE PROCESS ON SOME FUNCTIONAL PROPERTIES OF RHYNCHOPHORUS PHOENICIS

Life Science-Food science and Technology

Abstract

The proximate composition, amino acid composition, and effects of drying, storage and cooking processing on physicochemical properties of Rhynchophorus phoenicis (RP) flour consumed in Cameroon were determined. Results showed that the proximate composition fluctuated in samples with a protein content of 67.09 % for larvae flour. The moisture content recorded for this insect was about 60%. The ash and carbohydrate contents of defatted flours were 2.7% and 17.56% respectively. The hyperbolic kinetics of dehydration showed that the sun was a slow process of dehydration (6 days were required for the complete elimination of water) while the electric drying at 50°C and smoking were relatively rapid processes of dehydration. Processing of insects greatly increases protein solubility. The analysis of functional properties revealed that roasting and grilling of larvae led to a decrease in water absorption capacity. In contrast to the boiling and grilling which maintained water absorption capacity at 3.5 ml/g, culinary treatments (smoking) increased the solubility of proteins, and decreased oil absorption capacities to values that are still higher than 0.7 and 0.9 ml/g needed in food formulation. The effect of pH (1-12) on the proteins showed that a majority of proteins are soluble in alkaline pH and there are more than two proteins in RP larvae flours with isoelectric point of 4 and 8. Protein solubility was pH dependent, and increased at pH 7and 8.