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      The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm ( Tenebrio molitor L.)

      research-article
      1 , 2 , 1 , *
      Insects
      MDPI
      sun-drying, nutrient, freeze-drying, amino acids, edible insects

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          Abstract

          Simple Summary

          Edible insects are rich in nutrients and moisture and this may cause high microbial growth. Insects such as mealworms must be dried to preserve their quality; different drying methods have been applied before. The energy cost of drying mealworms varies according to the drying technique that is used. Thus, the study sought to investigate the different drying procedures and their impact on the chemical composition and body color of yellow mealworm larvae. The yellow mealworm samples were gently frozen in a −20 freezer afterwards blanched and exposed to sun-drying, oven-drying, and freeze-drying then were later analyzed for their chemical composition. The crude protein content of freeze and oven-dried mealworms were similar; however, higher than those of the sun-dried samples. The color of the sun-dried mealworms changed slightly to brownish this could probably be related to Maillard reaction. The majority of the essential amino acids were higher in the sun-dried mealworms than both the oven and freeze-dried samples. It can be concluded that sun drying had the same nutritional composition as freeze and oven drying despite the color changes. Oven and freeze-drying strategies can be used to formulate mealworm-based feed and food products without noticeable nutritional changes. However, it is important to monitor and determine the microbial growth so the final product whether it meets the food safety standard.

          Abstract

          To preserve the quality of the yellow mealworm, different drying methods are being explored by farmers and processors. However, the energy costs associated with these methods are usually high for smallholder insect-rearing farmers. Thus, the core aim of this study was to investigate different drying procedures and their impact on the chemical composition of yellow mealworm larvae. Yellow mealworms (exposed to sun, oven and freeze drying) were later analyzed for their chemical composition and body color. Crude protein (CP) content of freeze and oven-dried mealworms were similar ( p > 0.05), but higher ( p < 0.05) than those of the sun-dried samples. The b (yellowness) color of the sun-dried samples scored the lowest value ( p < 0.05) in comparison with both oven and freeze-dried samples. The majority of the essential amino acids were higher ( p < 0.05) in the sun-dried mealworms than both oven and freeze-dried samples. Similarly, the fat content of sun-dried mealworms was higher ( p < 0.05) than if they had been oven or freeze dried. However, SFA (saturated fatty acids), PUFA (polyunsaturated fatty acids) and n-6 fatty acids were similar ( p > 0.05) for all drying methods. We, therefore, conclude that sun drying resulted in the same nutritional composition as freeze and oven drying despite the noted color changes. Freeze and oven-drying strategies can be used to formulate mealworm-based feed and food products without noticeable nutritional changes. For the benefit of small-scale insect-rearing farmers, an appropriate drying technology that is affordable and easy to use should be developed considering the needs and experiences of these farmers.

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          Most cited references60

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          Review on iron and its importance for human health

          It is well-known that deficiency or over exposure to various elements has noticeable effects on human health. The effect of an element is determined by several characteristics, including absorption, metabolism, and degree of interaction with physiological processes. Iron is an essential element for almost all living organisms as it participates in a wide variety of metabolic processes, including oxygen transport, deoxyribonucleic acid (DNA) synthesis, and electron transport. However, as iron can form free radicals, its concentration in body tissues must be tightly regulated because in excessive amounts, it can lead to tissue damage. Disorders of iron metabolism are among the most common diseases of humans and encompass a broad spectrum of diseases with diverse clinical manifestations, ranging from anemia to iron overload, and possibly to neurodegenerative diseases. In this review, we discuss the latest progress in studies of iron metabolism and bioavailability, and our current understanding of human iron requirement and consequences and causes of iron deficiency. Finally, we discuss strategies for prevention of iron deficiency.
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            Potential of insects as food and feed in assuring food security.

            With a growing world population and increasingly demanding consumers, the production of sufficient protein from livestock, poultry, and fish represents a serious challenge for the future. Approximately 1,900 insect species are eaten worldwide, mainly in developing countries. They constitute quality food and feed, have high feed conversion ratios, and emit low levels of greenhouse gases. Some insect species can be grown on organic side streams, reducing environmental contamination and transforming waste into high-protein feed that can replace increasingly more expensive compound feed ingredients, such as fish meal. This requires the development of cost-effective, automated mass-rearing facilities that provide a reliable, stable, and safe product. In the tropics, sustainable harvesting needs to be assured and rearing practices promoted, and in general, the food resource needs to be revalorized. In the Western world, consumer acceptability will relate to pricing, perceived environmental benefits, and the development of tasty insect-derived protein products.
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              Nutritional composition and safety aspects of edible insects.

              Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and thus represent a potential food and protein source. A compilation of 236 nutrient compositions in addition to amino acid spectra and fatty acid compositions as well as mineral and vitamin contents of various edible insects as derived from literature is given and the risks and benefits of entomophagy are discussed. Although the data were subject to a large variation, it could be concluded that many edible insects provide satisfactorily with energy and protein, meet amino acid requirements for humans, are high in MUFA and/or PUFA, and rich in several micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium, and zinc as well as riboflavin, pantothenic acid, biotin, and in some cases folic acid. Liabilities of entomophagy include the possible content of allergenic and toxic substances as well as antinutrients and the presence of pathogens. More data are required for a thorough assessment of the nutritional potential of edible insects and proper processing and decontamination methods have to be developed to ensure food safety. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
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                Author and article information

                Contributors
                Role: Academic Editor
                Journal
                Insects
                Insects
                insects
                Insects
                MDPI
                2075-4450
                08 April 2021
                April 2021
                : 12
                : 4
                : 333
                Affiliations
                [1 ]Department of Agriculture and Animal Health, College of Agriculture and Environmental Science, University of South Africa, Florida Campus, 28 Pioneer Ave, Florida Park, Roodepoort 1709, South Africa; letlhogonolo.selaledi@ 123456up.ac.za
                [2 ]Department of Zoology and Entomology, Mammal Research Institute, Faculty of Natural and Agricultural Sciences, University of Pretoria, Hatfield, Pretoria 0002, South Africa
                Author notes
                [* ]Correspondence: mabelm@ 123456unisa.ac.za
                Author information
                https://orcid.org/0000-0001-9096-9461
                Article
                insects-12-00333
                10.3390/insects12040333
                8068098
                33917808
                94126654-3ec7-4bec-9fcc-f6b2b3ddaafe
                © 2021 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( https://creativecommons.org/licenses/by/4.0/).

                History
                : 28 February 2021
                : 03 April 2021
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                Article

                sun-drying,nutrient,freeze-drying,amino acids,edible insects

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