Abdalbasit Adam Mariod
King Abdulaziz University, Saudi Arabia
Title : INSECTS OIL, PROTEIN AND GELATIN: CHEMISTRY, FOOD AND OTHER USES
Abstract :

In searching for new sources of oil, protein and gelatin many researchers have investigated wild plants, but our research group took a different approach: We looked at insects as oil, protein and gelatin source for both nutritional and industrial applications. According to Sudanese indigenous knowledge, many insects have food and medicinal uses. We targeted two of these insects for our research: Aspongopus vidiuatus (melon bug) and Agonoscelis pubescens (sorghum bug).

The two insects of A. viduatus and A. pubescens showed 27.0 and 28.2% crude protein, 45 and 60% oil, respectively. The oils contained 46.5 and 40.9% oleic acid, 3.4 and 34.5% linoleic acid, 44.2 and 12.1% palmitic acid and traces of linolenic acid, respectively. The tocopherol content of these oils amounted to 0.3 and 34.0 mg/100 g oil, respectively. The total content of sterols in the two oils was 17 and 450 mg/100 g oil, respectively, whereas β -sitosterol was determined as the main compound in all oils with about 60% of the total sterol. The oxidative stability of the oils, as measured by the Rancimat test at 120°C, was 38 and 5.1 h, respectively

Edible gelatin was extracted from the two insect using hot water and mild acid and distilled water. SDS–PAGE patterns of the insect gelatins had very low molecular weight chains, and the two gelatins contained 40 kDa as main component, differential scanning calorimetry results confirmed the difference between extraction methods concerning the extracted gelatin quality. FTIR spectra of melon and sorghum bug gelatins were similar and the absorption bands were situated in more than 6 bands in melon bug gelatin and only 6 bands in sorghum bug gelatin. Microstructures of the insect gelatin examined with the scanning electron microscope showed that melon bug exhibited the finest gelatin network with very small voids.   Melon bug gelatin showed the finer structure with smaller protein strands and voids than sorghum bug gelatin. Ice cream was made by using 0.5% insect's gelatine and compared with that made using 0.5% commercial gelatine as stabilizing agent. The properties of the obtained ice cream produced using insects gelatine were found to be acceptable for the panelists, and no significant differences between ice cream made using insect gelatine when compared with that made using commercial gelatine in their general preferences

The behavior of the crude Sorghum bug oil during deep-frying of par-fried potatoes was studied with regard to chemical, physical, and sensory parameters, such as the content of FFA, tocopherols, polar compounds, oligomer TG, volatile compounds, oxidative stability, and total oxidation (TOTOX) value.The results showed

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