Effect of Processing Methods on Nutrient and Anti-Nutrient Composition of Grasshopper and Termites
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Date
2023-11
Authors
Gachihi, Anne
Tanga, Chrysantus
Nyambaka, Hudson
Kimiywe, Judith
Journal Title
Journal ISSN
Volume Title
Publisher
Tylor and Francis
Abstract
Different processing methods could impact on the nutritional and anti-nutritional composition of
edible insects. This study involved the analysis of nutrients and anti-nutrients in fresh and processed
grasshopper (Ruspolia differens) and winged termites (Nasutitermes spp) in Kenya. Proximate analysis
was done using AOAC methods, minerals analysis using AAS and anti-nutrients analysis using UVVIS and titration. Moisture content reduced significantly to less than 10% on processing, while ash
content increased significantly by more than 50% on processing. Processing did not affect the crude
fibre content but it led to a 0.2–90% decrease in crude fat. Processing increased significantly the
protein content but did not significantly influence mineral levels; however calcium content was
reduced considerably. Anti-nutrient levels decreased significantly on processing by 2%–70% with
oxalates and phytates having the highest decrease. These results show that oven-drying and
defatting methods retained higher nutrient composition in the edible insects.
Description
Article
Keywords
Termite, grasshopper, defatting, oven-drying, sundrying
Citation
Gachihi, A., Tanga, C., Nyambaka, H., & Kimiywe, J. (2023). Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites. CyTA-Journal of Food, 21(1), 745-750.