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Nutrient Analysis of Farmed Palm Weevil Larvae for the Advancement of Edible Insects in Ghana
Author(s) -
Parker Megan,
Zobrist Stephanie,
Mansen Kimberly,
Soor Shobhita,
Laar Amos,
Asiedu Cyril,
Lutterodt Herman
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.639.36
Subject(s) - food science , weevil , micronutrient , nutrient , chemistry , population , vitamin , fatty acid , palm , biology , botany , biochemistry , physics , quantum mechanics , demography , organic chemistry , sociology
Background Due to the rising cost of and increased demand for animal protein, food insecurity, environmental pressures, and population growth, edible insects, particularly where already commonly consumed, have emerged as an especially relevant food in the 21 st century. Objective To examine the nutrient content of palm weevil larvae ( Akokono ), a traditionally consumed edible insect in Ghana. Methods We examined the nutrient profile of palm weevil larvae ( Akokono ) in three ‘unprocessed’ forms: raw, boiled, and roasted. Three ‘processed’ forms were also developed: Akokono flour, Akokono ‐yam biscuit, and Akokono ‐groundnut paste. Akokono ‐groundnut paste was chosen as the top product for further testing and development as a complementary food for children. Macronutrient composition, amino acid profile, fatty acid profile, and micronutrient tests were conducted on the raw, boiled, and roasted forms in addition to the Akokono ‐groundnut paste. Macronutrient composition was determined by standard AOCS methods. The amino acid and fatty acid profiles were examined using ion exchange chromatography. Vitamin content of A, D, E, and most B‐vitamins was determined using High Performance Liquid Chromatography (HPLC); vitamin B12 content was determined using microbiological method AOAC 952. Mineral content (iron, zinc, calcium, potassium, magnesium, and copper) was determined by atomic absorption spectroscopy methods. All tests were conducted at Kwame Nkrumah University of Science and Technology and Eurofins Scientific. Results All forms of Akokono tested were high in fat (53–56%), protein (32–34%), and contained medium to high concentrations of all nine essential amino acids. The fatty acid profile is still under analysis. Raw, boiled, and roasted forms of Akokono were rich sources of most B‐vitamins (niacin [4.0–4.8mg/100g], riboflavin [0.6–0.8mg/100g], vitamin B6 [0.2–0.3mg/100g], folate [200ug/100g], and B12 [16–18ug/100g]), vitamin E (1.1–1.9mg/100g), and three minerals (zinc [3.6–3.9mg/100g], magnesium [23–26mg/100g], and copper [300–900ug/100g]). In comparison to the unprocessed forms, Akokono ‐groundnut paste had slightly lower concentration of riboflavin, folate, and B12 but significantly higher concentrations of niacin (7.9mg/100g), vitamin E (15mg/100g), potassium (240mg/100g), calcium (43mg/100g), and iron (2.0mg/100g). Conclusion Akokono , traditionally consumed as food in West Africa, are a rich source of fat and protein, essential amino acids, B‐vitamins, and zinc. Akokono ‐groundnut paste can be further refined for enhanced nutritional benefit to prevent micronutrient deficiencies. Support or Funding Information This project was supported by a grant from The Bill & Melinda Gates Foundation, Seattle, WA.