Nutritional value and effect of cooking, drying and storage process on some functional properties of Rhynchophorus phoenicis.

摘要: The proximate composition, amino acid and effects of drying, storage cooking processing on physicochemical properties Rhynchophorus phoenicis (RP) flour consumed in Cameroon were determined. Results showed that the composition fluctuated samples with a protein content 67.09 % for larvae flour. moisture recorded this insect was about 60%. ash carbohydrate contents defatted flours 2.7% 17.56% respectively. hyperbolic kinetics dehydration sun slow process (6 days required complete elimination water) while electric drying at 50°C smoking relatively rapid processes dehydration. Processing insects greatly increases solubility. analysis functional revealed roasting grilling led to decrease water absorption capacity. In contrast boiling which maintained capacity 3.5 ml/g, culinary treatments (smoking) increased solubility proteins, decreased oil capacities values are still higher than 0.7 0.9 ml/g needed food formulation. effect pH (1�12) proteins maj ority soluble alkaline there more two RP iso� point 4 8. Protein dependent, 7and