Enhancing Nutritional Quality of Mulberry Silkworm Pupae (Bombyx mori) by Fermentation: Proximate and Amino Acid Analysis
Sumalini Bora, K.A. Murugesh, P. Priyadharshini, P. Radha, R. Shanmugam
Journal of Advances in Biology & Biotechnology · pp. 532–538 · Published 4 Jun 2025
10.9734/jabb/2025/v28i62417Abstract
Silkworm pupae (SWP) are recognized for their potential as a protein source in animal feeds, and their nutritional value can be further enhanced through fermentation. This study investigated the effects of fermentation using Lactobacillus casei and Saccharomyces cerevisiae on the nutritional profile of silkworm pupae (Bombyx mori L). The nutritional composition of three types of silkworm pupae: non- deoiled, deoiled, and fermented were compared. The analysis revealed that fermentation significantly increased protein content by 33% compared to non- deoiled pupae and by 15% compared to deoiled one. Beyond protein enhancement, fermentation also induced changes in other nutrient levels and the amino acid composition of the pupae, indicating that the fermented silkworm pupae could serve as a valuable alternative protein source in aquaculture and poultry feeds, potentially enhancing the nutritional quality and efficiency of feed formulations and thereby reducing the costs.
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