Journal
FOODS
Volume 11, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/foods11070976
Keywords
edible insect flours; G. belina; H. illucens; M. subhylanus; nutritional properties; techno-functional properties; antioxidant activity; metal chelation; Mashonzha; Madzhulu; black soldier fly
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Funding
- Cape Peninsula University of Technology (CPUT) research fund
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This study evaluated the proximal, physicochemical, techno-functional, and antioxidant properties of edible insect flours from three different species. The results showed that edible insect flours are a good source of antioxidants and have potential as alternative protein sources and food additives due to their techno-functional qualities.
Y In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between 34.90-52.74%. The crude fat of the insect flours differed significantly (p < 0.05), with H. illucens (27.93%) having the highest crude fat. G. belina was lighter (L*) and yellower (+b*) compared to H. illucens and M. subhylanus, and there was no significant difference (p > 0.05) in the redness (+a*) of the edible insect flours. There were no significant differences (p > 0.05) in foam capacity and foam stability of all three edible insect flours. Moreover, the antioxidant activity against the DPPH radical was low for H. illucens (3.63%), with M. subhylanus (55.37%) exhibiting the highest DPPH radical. Principal component analysis (PCA) was applied to the techno-functional properties and antioxidant indices of the edible insect flours. PC1 accounted for 51.39% of the total variability, while component 2 accounted for 24.71%. In terms of PC1, the FS, OBC and FC were responsible for the major differences in the edible insect flours. The findings revealed that edible insect flours are a good source of antioxidants and can be used as an alternative protein source and a potential novel food additive due to their techno-functional qualities.
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