Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers)
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Food science & nutrition
Abstract
The nutritional and commercial potential of the edible grasshopper (Ruspolia
nitidula, nsenene in Luganda), a delicacy in Uganda and many East African
tribes, is limited by a short shelf life and unverified nutritional value. This
research established that R. nitidula is nutritious with 36–40% protein, 41–43%
fat, 2.5–3.2% carbohydrate, 2.6–3.9% ash, 11.0–14.5% dietary fiber, and 900–
2300 μg/100 g total carotenoids on a dry matter basis. Sautéing was the most
preferred processing method resulting in grasshoppers with a notably better
aroma and flavor. After 12 weeks of storage at room temperature, processed
and vacuum packed, ready-to-
eat
grasshoppers maintained their edible quality
with an acid value of 3.2 mg KOH/g, a total plate count of log 1.8 cfu/g, and
an overall acceptability of 6.7–7.2 on a 9-point
hedonic scale. Further research
is required for extending the shelf stability beyond 12 weeks and characterizing
the profile of major nutrients.
Description
Keywords
Acceptability, Edible insects, Nutritional value, Processing, Ruspolia nitidula, Shelf stability
Citation
Ssepuuya, G., Mukisa, IM, & Nakimbugwe, D. (2017). Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers). Food science & nutrition , 5 (1), 103-112. doi: 10.1002/fsn3.369