Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust

Authors

  • Nafisa M. El Hassan Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Sara Y. Hamed Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Amro B. Hassan National Center for Research, Environment and Natural Resource Research Institute (ENRRI), P.O. Box 6096, Khartoum, Sudan
  • Mohamed M. Eltayeb Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Elfadil E. Babiker Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan

DOI:

https://doi.org/10.3923/pjn.2008.325.329

Keywords:

Antinutritional factors, boiled, frying, locust, mineral extractability, protein digestibility, roasting

Abstract

The proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of boiled and fried locust flour consumed in Sudan were determined. Results showed that during processing the proximate composition fluctuated for both samples with a maximum protein content of 67.75% and 66.24% for fried and boiled locust flour, respectively. Fried locust flour contained significantly (p < 0.05) high tannin content (9.00 mg/100g) compared to boil one which contained only 5.8 mg/100g. Phytic acid content was found to be significantly (p < 0.05) high in boiled locust flour (350 mg/100g) compared to fried locust (293.33 mg/100g). Processing of locust greatly reduced the protein digestibility. In general, results of total and extractable minerals as well as physicochemical properties of both boiled and fried locust slightly similar with few exceptions.

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Published

15.02.2008

Issue

Vol. 7 No. 2 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

El Hassan, N. M., Hamed, S. Y., Hassan, A. B., Eltayeb, M. M., & Babiker, E. E. (2008). Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust . Pakistan Journal of Nutrition, 7(2), 325–329. https://doi.org/10.3923/pjn.2008.325.329

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