Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa.
entomophagy
food/feed safety
nutrition
processing
traditional knowledge
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
04 May 2020
04 May 2020
Historique:
received:
08
03
2020
revised:
01
04
2020
accepted:
03
04
2020
entrez:
8
5
2020
pubmed:
8
5
2020
medline:
8
5
2020
Statut:
epublish
Résumé
Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques-boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying-on the proximate composition and microbiological quality of adult
Identifiants
pubmed: 32375385
pii: foods9050574
doi: 10.3390/foods9050574
pmc: PMC7278588
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : International Development Research Centre
ID : Cultivate Africa Grant No: 107839-001
Organisme : Australian Centre for International Agricultural Research
ID : Cultivate Africa Grant No: 107839-001
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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