Impact of Processing Temperature and Time Variability on Nutrient and Oil Profile of Edible African Termites (Macrotermes nigeriensis)

Abstract

Background and Objective: The edible winged African termite (Macrotermes nigeriensis) is an adult termite with wings that belongs to the Isoptera order and Termitidae family. Most Nigerians have direct or indirect experience with the practice of eating edible insect due to their high protein, fat, minerals and vitamins content. This research work was aimed at examining the impact of processing temperature and time variability on the nutrient and oil profile of edible winged African termites, Macrotermes nigeriensis. Materials and Methods: The impact of processing temperature and time variability on the nutrient and oil profile of edible winged African termites was evaluated for proximate, minerals, amino acid and fatty acid using standard and spectroscopic methods. Results: The result gotten from edible winged African termites oven dried at different processing temperatures and time (50oC for 6h, 12h and 18h) (75oC for 6h, 12h and 18h) and (100°C for 6h, 12h and 18h) showed that crude protein (34.67 – 39.83%), fat (34.12 – 37.73%), ash content (2.56 – 4.89%) and energy value (518.74 – 543.05Kcal/100g) were significantly increased at higher temperature and increase time. The moisture (4.65 – 8.79%) and carbohydrate content (11.04 – 18.25%) decreased with higher temperature and increase time. Similarly, the mineral content was also increased at higher processing temperature (100oC) for shorter time (6h). The amino acid was significantly higher in samples oven dried at 75oC and 100oC for 6h, Leucine (7.47mg/100g), Lysine (6.91mg/100g), Isoleucine (4.94mg/100g), Phenylalanine (4.57mg/100g), The identified fatty acids present included palmitoleic acid (0.24 - 53.24%), palmitic acid (0.25 - 14.32%), Oleic acid (1.48 - 49.7%), vaccenic acid, n- Hexadecanoic acid, 6- octadecenoic acid, and other were significantly influenced by processing temperature and time. Higher temperatures and longer processing times led to a decrease in protein content but an increase in fat content whereas processing at high temperature of 75oC and 100oC for short time duration of 6h minerals best result.