Effect of Cooking Methods on the Nutritive Value and Lipid Oxidation of Two Cricket Species Consumed In Cameroon
Noel Tenyang, Bernard Tiencheu, Abazidi Mamat, Ludovine Ateufack Mawamba & Roger Ponka · European Journal of Nutrition & Food Safety · 2021
Aims: The present study was performed in order to evaluate the effect cooking on the proximate composition and lipid oxidation of two cricket species (Hieroglyphus daganensis and Paracinema tricolor) commonly consumed in Cameroon. Study Design: Paracinema tricolor and Hieroglyphu...
Open access
Research Article
10.9734/ejnfs/2021/v13i230372