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
Views 3111 Downloads 164
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
Follow on us
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.
Banjo, A.D; O.A. Lawal and E.A. Songonuga (2006). The nutritional value of fourteen species of edible insects in south western Nigeria. Afr. J. Biotechnol. 5 (3): 298-301.
Ashiru, M.O(1988). The Food Value of Larva of Anapheveneta butler (Lepidoptera notodontidae). Ecol. Fd. Nutri. 22: 313-320
DeFoliart, G.R (1999). Insects as food : Why the Western attitude is important. Ann Enotomol 44: 21-30.
Ramos-Elorduy, J; J.M. Moreno; E.E. Prado and J.L. Otero (1997). The nutritional value of edible insects from the state of Mexico. J. Fd Composition and Analysis 10:142-147.
Fasoranti, J.O and D.O. Ajiboye (1993). Some edible insects of Kwara State, Nigeria. America Entomologist 39: 113-116.
Agbidye, F.S; S.O. Akindele and T.I. Ofuya (2009). Some edible insect species consumed by the people of Benue state, Nigeria. Pakistan Journal of Nitrition 8:946-950.
Akinnawo, O.O and A.O. Ketiku (2000). Chemical composition and fatty acid profile of edible larva of Cirina forda. Afr. J. Biomed.Res.3:93-97.
Akinnawo, O.O, M.O. Abatan and A.O. Ketiku (2002). Toxicological study on the edible larva of Cirina forda. Afr .J. Biomed. Res. 5:43-46.
Oliveira, J.F; J.P. Decarvalhol and M.M. Simao (1976). The nutritional value of four species of insects consumed in Angola. Ecol. Food Nutri. 5:91-95.
Omotosho,O.T (2005).Nutritional quality, functional properties and antinutrient composition of the larva of Cirina forda. Journal of Zhejiang University Science 7(1):51-55.
Allotey,J and M. Sisai (2003). Utilization of useful insects as food sources. Afr. J .Fd Agric. Nutri. Dev 3 (2): 273-279.
AOAC (2000). Official Methods of Analysis. Association of Official Analytical Chemistry, Washington, D.C.
Ihekoronye, A.I and P.O. Ngoddy (1985). Integrated Food Science and Technology for the Tropics. Maxwell Publishers, London. pp 372-376
Harrigan, W.F and M.E. McCance (1976). Laboratory methods in Food Dairy Microbiology. Academic Press, London. Pp 753-770.
Holt, J.G; N.R. Krieg, P.H.A Sneath, J.T. Staley and S.T. Williams (1994). Bergey’s manual determinative bacteriology. 9th ed. Williams and Wilkins, Baltimore, USA.
FAO/UN (2004). Edible insects are important source of protein. UN News Service, online at www.wholibdoc.who.int/trs/WHO retrieved May 4, 2014.
Allan, G.C and A.F. Brian (1989). Food Science, Nutrition Group, London 5th ed. Pp 365-367.
ICMSF (1986). International Commission on Microbiological Specification for Foods. Blackie Academic & Professional, London, New York, Tokyo. Madras.
Inyang, C.U.; M.A. Igyor and E.N. Uma (2005). Bacterial quality of a smocked meat product (“suya”). Nig. Food Journal 23: 239-242