Gachihi, AnneTanga, ChrysantusNyambaka, HudsonKimiywe, Judith2023-11-272023-11-272023-11Gachihi, 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.https://doi.org/10.1080/19476337.2023.2281984https://ir-library.ku.ac.ke/handle/123456789/27198ArticleDifferent 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.enTermitegrasshopperdefattingoven-dryingsundryingArticle