Nutritional and Microbial Quality of Dried Larva of Cirina forda
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 602-606
Received: Dec. 26, 2014;
Accepted: Jan. 8, 2015;
Published: Jan. 20, 2015
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Bibiana Dooshima Igbabul, Department of Food Science and Technology, College of Food Technology, University of Agriculture, P.M.B.2373, Makurdi, Benue State, Nigeria
Chia Agude, Department of Food Science and Technology, College of Food Technology, University of Agriculture, P.M.B.2373, Makurdi, Benue State, Nigeria
Comfort Ufot Inyang, Department of Food Science and Technology, College of Food Technology, University of Agriculture, P.M.B.2373, Makurdi, Benue State, Nigeria
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The quality of dried larva of pallid emperor moth (Cirina forda) sold in various markets of Makurdi metropolis in Nigeria was evaluated. The proximate composition, amino acid profile, mineral contents as well as microbial quality of dried larva of Cirina forda were determined using standard methods. The results of proximate composition on dry basis showed that crude protein ranged from 54.36-56.78%; ash, 2.91-3.97%; crude fibre, 11.03-11.15% and moisture, 4.41-5.95% The mineral contents, K, Na, Cu, Fe, Zn, Mn and Mg of the larva samples ranged from 7.67 to 14.39, 0.93 to 1.27, 0.11 to 0.37, 0.37 to 0.56, 0.13 to 0.56, 0.28 to 0.39 and 0.10 to 0.21 mgg-1 (dry matter), respectively. Results of the content of amino acids showed the essential amino acids: - isoleucine, leucine, methionine, phenylalanine, threonine, valine and lysine in the ranges of 3.27 to 4.31, 6.55 to 7.57, 2.22 to 2.48, 4.47 to 5.08, 3.22 to 4.18, 3.18 to 4.18 and 5.33 to 6.24g/100g protein respectively. The total viable count of micro organisms in the samples ranged from 2.0 to 3.7x103¬ cfu/g and the mold counts were <30 cfu/g in all samples. Micro organisms identified included Escherichia coli, Salmonella spp, Staphylococus aureus, Proteus spp, Micrococcus spp, Mucor spp, Aspergillus niger and Rhizopus spp. The nutritional content of the dried larva of Cirina forda compared favourably with those of conventional foods of animal origin and the microbial load of the dried larva within acceptable range. However, the dried larva should be subjected to further heating such as cooking to destroy the pathogens isolated which will otherwise constitute a health risk to consumers.
Quality, Dried Larva, Cirina forda
To cite this article
Bibiana Dooshima Igbabul,
Comfort Ufot Inyang,
Nutritional and Microbial Quality of Dried Larva of Cirina forda, International Journal of Nutrition and Food Sciences.
Vol. 3, No. 6,
2014, pp. 602-606.
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