Effects of Culinary Methods on The Proximate Composition of an Edible Insect (Rhynchophorus Phoenicis) Larvae Obtained From Bayelsa State, Nigeria



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Submitted Jun 25, 2020
Published Aug 3, 2020
10.24018/ejfood.2020.2.4.67

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This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p 0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p>0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p<0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

Keywords: Edible insects, Rhynchophorus phoenicis, culinary methods, proximate analysis

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