Asian Journal of Food Research and Nutrition

Effect of Processing on the Chemical Composition and Sensory Properties of Aku (Winged Termite) Insect Foods in Anambra State, Nigeria

Ujunwa Mercy Okonkwo *

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Ernest Chukwusoro Igwe

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Anselm Enwelem Egwunatum

Department of Forestry and Wildlife, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

*Author to whom correspondence should be addressed.

---

Abstract

The study examined the effect of three processing techniques- raw, boiling and toasting on chemical composition of Aku and organoleptic acceptability of a dish based on rice and Aku (WINGED TERMITE) (macrotemesbelliscous) was assessed. The experiment was carried out in a-3x1 factorial design while data obtained from the laboratory analysis with significant means (p ≤0.05) were separated with Duncan Multiple range test and a-7-point hedonic scale of the sensory scales to evaluate the various rice samples were obtained. Results of proximate composition showed that boiling and toasting reduced the crude fat, moisture content and protein but increases the ash and fibre content.   Vitamin B₁, B_2, B_3, B_6, Vitamin C, A, E and D ranged from 0.32-0.73, 0.36-0.42, 0.12-0.14, 0.06-0.08, 58.00-67.50, 0.99-2.01, 1.17-259.28, 26.20-259.28mg/100g respectively. The fatty acid profile of all the insect samples contain a higher amount of unsaturated fatty acid but total unsaturated fatty acid was raw winged termite (63%) = boiled (63%) > toasted (62%) while total saturated fatty acid of raw winged termite (57%) > boiled (33%) = toasted (33%). Toasted sample was least in moisture and crude fat to confer prolong shelf life with a higher organoleptic acceptability on the dish (jellof rice) to depict its high acceptable in terms of likeness compared to raw and cooked samples. The study therefore recommends toasting as best processing method for the preparation of African winged termite for a healthy diet.

Keywords: Chemical composition, rice enriched with winged termite, Aku, sensory properties, winged termites

---

---

---

References

Van Huis A. Potential of insects as food and feed in assuring food security. Annual review of entomology. 2013;58:563-583.

FAO. Edible insect: Future prospects for food and security. 2013;68-71

Dorothy N Nyangena, Christopher Mutungi, Samuel Imathiu, John Kinyuru, Hippolyte A Ognon, Sunday Ekesi, Dorothy Nakimbugwe, Komi KM Fiaboe. Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in East Africa. 2020;9,574

Banjo AD, Lawal OA, Songonuga EA. The nutritional value of fourteen species of edible insects in south-western Nigeria. African Journal of Biotechnology. 2006;5 (3):298–301.

Ijeomah HM, Oyebade BA, Mazi EC. Utilization of edible winged termite (macrotermesnatalensis) in selected communities of Imo and Rivers States, Nigeria. 2015;919. Available:http://www.ijser.org

ISSN 2229-5518.

Alamu OT, Amao AO, Nwokedi CI, Oke OA, Lawal IO. Diversity and nutritional status of edible insects in Nigeria: A Review. Int. journal of Biodiversity and conservation. 2013;5(4):215-221.

Ebenebe CI, Amobi MI, Udegbala Ufele AN, Nweze BO. Survey of edible insect consumption in south-eastern Nigeria. 2017;3(4):241-251

Mutungi C, Irungu FG, Nduko J, Mutua FA,_Ognon H, Nakimbugwe D, Ekesi S, Fiaboe KKM. Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development. Crit. Rev. Food Sci. Nutr. 2019;59:276–298.

Adepoju OT, Omotayo OA. Nutrient composition and potential contribution of winged termites to micronutrient intake of consumers in Nigeria. Journal of Applied Science and Technology. 2014;4(7):1149-1158

Ekpo KE, Onigbinde AO. Pharmaceutical potentials of Rhynchophorusphoenicis larval oil. Nigerian Annals of Natural Sciences. 2004;9(2):28–36.

Ebenebe CI, Okpoko VO. Edible Insects in Southeastern Nigeria. Conference Paper Presented at the Future Food Salon Group, Montreal, Canada; 2014.

AOAC. Official method of analysis, 15th edn. (Gaithersburg, S edition). Association of Analytical Chemists Press, Washington DC, USA. 1990;78-90.

Onwuka GI. Food and instrumentation analysis: Theory and practice. Naphthali Publishers Ltd, Lagos, Nigeria. 2005;46–52

APHA. Standard methods for the examination of water and wastewater. 19th edition, American Public Health Association Inc., New York; 1995.

Rutkowski M, Grzegorczyk K, Gendek E, Kedziora J. Laboratory convenient modificationnof Bessey method for vitamin A determination in blood plasma J. Physiol. Pharm. 2006;57(Suppl.2):221.

Klein BP, Perry AK. Ascorbic acid and vitamin a activity in selected vegetables from different geographical areas of the United States. Journal of food Science. 1982;47:941-945.

Michael P Okoh, Chijoke Madu. Phyto and natriuretic analysis of delonix regia plant extract for vitamins and mineral contents. Nutrition and Food Toxicology. 2018;2(6): 540-548.

Brickmann AS, Coburn JW, Massry SG, Norman AW. 1,25-hydroxyvitamin D3 in normal man and patients with renal failure. Annals of Internal Medicine. 1974;80:161-168.

Iwe MO. Handbook of sensory methods and analysis Re-joint Communications Services Ltd. 2010;75-78. Available:https://goo.gl/nvgyrl

Igwe CU, Ujowundu CO, Nwaogu LA, Okwu GN. Chemical analysis of an Edible African Termite, Macrotermesnigeriensis; a Potential Antidote to Food Security Problem. Biochem & Anal Biochem. 2011; 1:105. DOI: 10.4172/2161- 1009.1000105

Manditsera FA, Luning PA, Fogliano V, Lakemond CMM. Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects. Food Res. Int. 2019;121:404–411. [CrossRef] [PubMed]

Stanley DW. Protein reactions during extrusion processing in extrusion cooking. In C. Mercier, P. Linko, & J. M. Harper (Eds.), St. Paul, MN, USA: American Association of Cereal Chemists. ; Inc. 1998;321–341.

Dhingra D, Michael M, Rajput H, Patil RT. Dietary fibre in foods: A review. J. Food Sci. Technol. 2012;49:255–266.

Markmanuel DP, Jackson Godwin. Effects of culinary methods on the proximate composition of an edible insect larvae obtained from Bayelsa State, Nigeria. European Journal of Agriculture and Food Science. 2020;2(4):12-20

Adeyemo OE, Idowu OE, Ogabiela EE, Onianwa PC. Copper and Zinc content of Nigerian Foods and estimates of the adult dietary intakes. Food chem. 2001;72:87-95.

Saris NE, Mervaala E, Karppanen H, Khawaja JA, Lewenstam A. Magnesium: An update on physiological, clinical, and analytical aspects. Clinica Chimica Acta. 2000;294:1-26.

Ekop EA, Udoh AI, Akpan PE. Proximate and anti-nutrient composition of four edible insects in Akwa Ibom State, Nigeria. World J. Appl. Sci. Technol. 2010;2(2):224–231.

Ukoroije RB, Abalis RO. The Nutritional properties of the edible termite macrotermes bellicosus (Isoptera: Termidae) in Bayelsa State Coastal Region of South- South Nigeria. Ann. Appl. Sci. 2021;7(2):15-22

Ahmad RS, Imran A, Hussain MB. Nutritional composition of Meat; 2018. DOI: 10.5772/intechopen.77045

Kinyuru JN. Nutrient composition and utilization of edible termites (Macrotermessubhylanus) and grasshoppers (Ruspoliadifferens) from Lake Victoria region of Kenya. M.Sc. Thesis. Nairobi, Kenya: Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology; 2009.

Nishimune T, Watanabe Y, Okazaki H, Akai H. Thiamin is decomposed due to Anaphe spp. Entomophagy in seasonal ataxia patients in Nigeria. J. Nutr. 2000;130:1625–1628.

Gerber N, Scheeder MRL, Wenk C. The influence of cooking and fat trimming on the actual nutrient intake from meat, Meat Science. 2009;81:148-54.

Ono K, Berry BW, Paroczay E. Contents and retention of nutrients in extra lean, lean and regular ground beef, Journal of Food Science. 1985;50:701-6.

Akullo J, Nakimbugwe D, Obaa BB, Okwee-Acai J, Agea JG. Development and quality evaluation of Crackers enriched with edible insects. International Food Research Journal, 2018;25(4):1592- 1599.

Kaurimska L, Adamkova A. Nutritional and sensory Quality of Edible Insects. NFS Journal 2016;4:22-26.

Ebenebe CI, Okpoko VO. Edible insect consumption in the south eastern Nigeria. International Journal of Science and Engineering. 2015;6:1459-1464.

Rutkowski M, Grzegorczyk K, Paradowski MT. Kolorymetryczna metoda oznaczania calkowitej witaminy E w osoczu krwi -modyfikacja wlasna metody Tsena [Colorimetric method of blood plasma total vitamin E determination – the own modification of Tsen method]. Diagn. Lab. 2005;41:375 [in Polish].