Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei)
Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the stu...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-08-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023058504 |
| _version_ | 1827856235562532864 |
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| author | Melania Dandadzi Robert Musundire Alice Muriithi Ruth T. Ngadze |
| author_facet | Melania Dandadzi Robert Musundire Alice Muriithi Ruth T. Ngadze |
| author_sort | Melania Dandadzi |
| collection | DOAJ |
| description | Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the study assessed the effects of toasting, microwave, oven and sun drying on the nutritional composition, microbiological quality and sensory attributes of processed edible stinkbugs. Drying significantly (p < 0.05) increased the crude protein and fat content of the edible stink bugs with the highest values being recorded for the toasted samples (66.65 & 37.17% respectively). Highest Ca, K, Zn, Mg, Fe and P values were recorded after microwave drying. Reduction of 2.94 and 2.99 log cycles of the total viable count (TVC) was observed in oven and microwave dried edible stinkbugs. Toasting and microwave drying eliminated the yeasts and moulds, Enterobacteriaceae and lactic acid bacteria (LAB) in edible stinkbugs. The appearance, aroma, taste, texture and overall acceptability scores were in the same order for toasted > oven dried > microwave dried > sun dried edible stinkbugs. Toasting, oven and microwave drying can be used for processing of edible stinkbugs. |
| first_indexed | 2024-03-12T12:22:49Z |
| format | Article |
| id | doaj.art-a2e63c80708743b68f53a60ad8fd6a71 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-12T12:22:49Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-a2e63c80708743b68f53a60ad8fd6a712023-08-30T05:52:03ZengElsevierHeliyon2405-84402023-08-0198e18642Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei)Melania Dandadzi0Robert Musundire1Alice Muriithi2Ruth T. Ngadze3School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya; Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, Zimbabwe; Corresponding author. Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box, 7724, Chinhoyi, Zimbabwe.Research and Postgraduate Studies, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, ZimbabweSchool of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, KenyaDepartment of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, ZimbabweEntomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the study assessed the effects of toasting, microwave, oven and sun drying on the nutritional composition, microbiological quality and sensory attributes of processed edible stinkbugs. Drying significantly (p < 0.05) increased the crude protein and fat content of the edible stink bugs with the highest values being recorded for the toasted samples (66.65 & 37.17% respectively). Highest Ca, K, Zn, Mg, Fe and P values were recorded after microwave drying. Reduction of 2.94 and 2.99 log cycles of the total viable count (TVC) was observed in oven and microwave dried edible stinkbugs. Toasting and microwave drying eliminated the yeasts and moulds, Enterobacteriaceae and lactic acid bacteria (LAB) in edible stinkbugs. The appearance, aroma, taste, texture and overall acceptability scores were in the same order for toasted > oven dried > microwave dried > sun dried edible stinkbugs. Toasting, oven and microwave drying can be used for processing of edible stinkbugs.http://www.sciencedirect.com/science/article/pii/S2405844023058504Encosternum delgorgueiMicrobiological qualityToastingMicrowave dryingOven drying |
| spellingShingle | Melania Dandadzi Robert Musundire Alice Muriithi Ruth T. Ngadze Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) Heliyon Encosternum delgorguei Microbiological quality Toasting Microwave drying Oven drying |
| title | Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) |
| title_full | Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) |
| title_fullStr | Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) |
| title_full_unstemmed | Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) |
| title_short | Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) |
| title_sort | effects of drying on the nutritional sensory and microbiological quality of edible stinkbug encosternum delgorguei |
| topic | Encosternum delgorguei Microbiological quality Toasting Microwave drying Oven drying |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023058504 |
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