Ssepuuya, GeoffreyMuzira Mukisa, IvanNakimbugwe, Dorothy2022-10-032022-10-032017Ssepuuya, 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/fsn3.36910.1002/fsn3.369https://nru.uncst.go.ug/handle/123456789/4861The 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.enAcceptabilityEdible insectsNutritional valueProcessingRuspolia nitidulaShelf stabilityArticle