Oryctes owariensis Larvae as Good Alternative Protein Source: Nutritional and Functional Properties
Bernard Assielou, Edmond Ahipo Dué, Michel Djary Koffi, Soumaïla Dabonné, Patrice Lucien Kouamé
Annual Research & Review in Biology · pp. 1–9 · Published 29 Aug 2015
10.9734/ARRB/2015/19093Abstract
In Côte d’Ivoire, the larvae of Oryctes owariensis are prized and widely consumed as alternative protein source. The present study was aimed at evaluating the nutritional and functional properties of the larva flour for further food products formulation. Fresh O. owariensis larvae were collected from dead trunks of raffia palms at Saïoua (6°29'31" N and 6°15'32" W) in Côte d’Ivoire. The fresh larvae were dried and ground to obtain the crude flour. Chemical composition and functional properties were investigated using standard methods. All results were statistically analysed. The chemical composition revealed that it contains crude protein about 50.64%, crude fat 18.88%, moisture 8.41%, ash 7.72%, total carbohydrate 14.33% and energy value of 417.43 kcal. The mineral evaluation in mg/100 g dry weight showed K (1610.50) > Mg (369.75) > P (142.17) > Na (102.25) > Ca (54.51) > Fe (20.26) > Zn (7.89) > Cu (0.91). These results suggest that dried O. owariensis larvae can be used in human diet to prevent undernourishment due to protein and some mineral deficiencies. Furthermore, the high in vitro protein digestibility (82.87%) could be an advantage for eating this insect larva. The functional properties showed that it has high water and oil absorption capacity with values of 220.33 and 265.90% respectively. This flour exhibited also good emulsifying and foaming properties making it suitable in formulation of foods such as sausages and bakery products. Dried O. owariensis larvae could be utilized as a new feed products of considerable protein, fat and mineral contents. The larva flour shows good functional characteristics for use in many food industries.
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