Skip Navigation Links.
Journal of Food Security. 2022, 10(2), 53-60
DOI: 10.12691/JFS-10-2-2
Original Research

Nutritional Properties of Caterpillar Powder (Imbrasia oyemensis) and T45 Wheat Flour

Diaby Aboubacar1, , Meïté Alassane1, Dally Theodor2, Djétouan Kacou Jules Marius1 and Kati-Coulibaly Seraphin1

1Laboratory of Biology and Health: Biosciences Training and Research Unit, 22 BP 582 Abidjan 22. University Félix Houphouët-Boigny of Abidjan (Ivory Coast)

2Animal Physiology Teaching Unit, Training and Research Unit Environment, University Jean Lorougnon Guédé Daloa (Ivory Coast)

Pub. Date: September 14, 2022
Full Text PDF

Cite this paper

Diaby Aboubacar, Meïté Alassane, Dally Theodor, Djétouan Kacou Jules Marius and Kati-Coulibaly Seraphin. Nutritional Properties of Caterpillar Powder (Imbrasia oyemensis) and T45 Wheat Flour. Journal of Food Security. 2022; 10(2):53-60. doi: 10.12691/JFS-10-2-2

Abstract

The present study was developed to investigate the nutritional properties of dried caterpillar (Imbrasia oyemensis) powder and wheat flour. The physicochemical composition was determined by standard methods (AOAC). The physicochemical analysis of 100g of Imbrasia oyemensis caterpillar powder, reveals a high content of protein (52.12%), lipid (20.58%), ash (3.62%), fiber (3.2%) and a low content of carbohydrate (17.24%) with an energy value of 462.66 Kcal/100g. Wheat flour is mainly rich in carbohydrates (78.04%) and has a low protein (10.7%), lipid (1.26%), ash (0.52%) and fiber (0.12%) content with an energy value of 365.78 Kcal/100g. The amino acid profile of Imbrasia oyemensis caterpillar powder indicates the presence of 16 amino acids. Histidine records the highest content with 118.4 mg/g protein while methionine and cysteine indicate the lowest content with 4.47 mg/g protein and are a limiting factor. Wheat flour contains 7 essential amino acids in very low proportions with the exception of methionine and cysteine which has the highest content with 18.31 mg/g of protein. The fatty acid profile in the fatty material from Imbrasia oyemensis caterpillar powder reveals the existence of seven (7) fatty acids. This fatty acid profile is composed of four (4) saturated fatty acids (53%) and three (3) unsaturated fatty acids (46.66%). Calcium (224.7 mg/100g), sodium (497.9 mg/100g), potassium (602.9 mg/100g), magnesium (254.1 mg/100g) contents of Imbrasia oyemensis caterpillar powder are significantly higher (p<0.05) than those of wheat flour. The molar ratios of Phytates/Iron, Phytates/Zinc and Oxalate/Calcium show that caterpillar powder (Imbrasia oyemensis) could not interfere with the assimilation of iron, zinc and calcium. Thus, the incorporation of caterpillar powder (Imbrasia oyemensis) into wheat flour for use in nutrition and food technology could be an alternative in the fight against protein-energy malnutrition.

Keywords

nutritional properties, caterpillar powder (Imbrasia oyemensis), wheat flour, protein-energy malnutrition

Copyright

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References

[1]  AIAA (Association Internationale D’alimentation Animale). Rapport annuel 2010 www.ifif.org, 2011. consulté en Mai 2021.
 
[2]  INS. Enquête sur la malnutrition en Côte d’Ivoire, 2008, 10p.
 
[3]  N’gasse, G. Contribution des chenilles et larves comestibles à la réduction de l’insécurité alimentaire en République Centrafricaine (RCA). Rapport de Consultation. FAO. Rome, Italie, 2003: http://www.fao.org/docrep/007/j3463f/j3463f00HTM. Consulté en Mai 2021.
 
[4]  Amon, AR., Due, EA, Kouadio, JP. and Kouame, LP. “Valeur nutritionnelle et caractérisation physicochimique de la matière grasse de la chenille Imbrasia oyemensis séchée et vendue au marché Gouro d’Adjamé (Abidjan, Côte d’Ivoire)”, Journal of Animal and Plant Sciences, 3 (3). 243-250. July 2009.
 
[5]  Shittu, TA., Raji, AO. and Sanni, LO. “Bread from composite cassava-wheat flour: Effect of baking time and temperature on some physical properties of bread loaf”, Food Research International, 40. 280-290. March 2007.
 
[6]  Siddiq, M., Nasir, M, Ravi, R, Butt, MS, Dolan, KD. and Harte, JB. “Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread”, LWT. Food Science and Technology, 42. 464-470. March 2009.
 
[7]  Oladunmoye, O., Akinoso, R. and Olapade, A. “Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making”, Journal of Food Quality, 33. 693-708. December 2010.
 
[8]  FAO. Les insectes comestibles, importante source de protéines en Afrique centrale, 8 Novembre Rome (Italie), 2004, 45p.
 
[9]  AOAC. Official methods of analysis of AOAC international, 16th edition. AOAC international Arlington, VA, www AOAC international, 2004.
 
[10]  Dubois, M., Gilles, KA, Hamilton, JK, Rebers, PA. and Smith, F. 1956. “Colorimetric method for determination of sugars and related substances”, Analytica Chimica, 28 (3). 350-556. March 1956.
 
[11]  Bernfeld, D. “Amylase β et α, In : Method in enzymolgy 1, Colowick S., P. and Kaplan N., O”. Academic Press, New York, pp 149-154. 1955.
 
[12]  ISO 3596. Méthode de détermination de l’indice d’iode, www ISO 91100.10, 1996, consulté en 2021.
 
[13]  ISO 3960. Méthode de détermination de l’indice de peroxyde, www ISO 91100.10, 2016, consulté en 2021.
 
[14]  ISO 3657. Méthode de détermination de l’indice de saponification, www ISO 91100.10, 2016, consulté en 2021.
 
[15]  ISO 660. Méthode de détermination de l’inde d’acide, www ISO 91100.10, 2016, consulté en 2021.
 
[16]  ISO 6320. Méthode de détermination de l’Indice de réfraction, www ISO 91100.10, 2000, consulté en 2021.
 
[17]  Groegaert, J. Recueil des modes opératoires en usage au laboratoire central d’analyse de l’INEAC, Bruxelles, 1958, 380 p.
 
[18]  Day, RA., and Underwood, AL. Quantitative analysis 5th ed. Prentice. Hall publication, 1986, 701p.
 
[19]  Latta, M., and Eskin, M. “A simple method for phytate determination”. Journal of Agricultural and Food Chemistry, 28. 1313-1315. November 1980.
 
[20]  Bainbridge, Z., Tomlins, K, Welling, K. and Westby A. “Analysis of condensed tannins using acidified vanillin”. Journal of the Science of Food and Agriculture, 29. 77-79. 1996.
 
[21]  Meda, A., Lamien, CF, Ronito, M, Milogo, J. and Nacoulma, OG. “Determination of total phenolic, flavonoids and proline contents in Burkina Faso honeys as well as their radical scavenging activity”, Food Chemistry , 91. 571-577, October 2004.
 
[22]  Harland, BF., Smikle-Williams, S. and Oberleas, D. “High performance liquid chromatography analysis of phytate (IP6) in select foods”, Journal of Food Composition and Analysis, 17. 227-233. April 2004.
 
[23]  Tchiégang, C., and Aissatou, K. “Données ethno-nutritionnelles et les caractéristiques physico-chimiques des légumes feuilles consommés dans la savane de l’Adamaoua (Cameroun)”, Tropicultura, 22 (1). 11-18. January 2004.
 
[24]  Mabossy-Mobouna, G., Kinkela, T., Lenga, A. and Malaisse, F. “Imbrasia truncata Aurivillius (Saturniidae): Importance en Afrique centrale, commercialisation et valorisation à Brazzaville”, Geo-Eco-Trop, 37 (2). 313-330. January 2013.
 
[25]  Muvundja, FA., Mande, P, Alunga, LG, Balagizi, KI. and Isumbisho, MP. “Valorisation de la chenille comestible Bunaeopsis aurantiaca dans la gestion communautaire des forêts du Sud-Kivu (République Démocratique du Congo)”, VertigO, 17. 8-10. September 2013.
 
[26]  Foua Bi, FG., Meite, A, Dally, T, Ouattara, H, Kouame, KG. and Kati-Coulibaly, S. “Étude de la qualité biochimique et nutritionnelle de la poudre séchée d’Imbrasia oyemensis, chenilles consommées au Centre-Ouest de la Côte d’Ivoire”, Journal of Applied Biosciences, 96. 9039- 9048. December 2015.
 
[27]  Touzou, BJJ., Soro, D, Soro, S. and Koffi, KE. “Effets de la fermentation sur les caractéristiques physico-chimiques et fonctionnelles de farines composites à base d’amande de cajou (Anacardium occidentale) et de blé (Triticum aestivum)”. International Journal of Innovation and Scientific Research, 37. 58-69. June 2018.
 
[28]  Michel, LY., Miriam, FA. and Yalamoussa, T. “Nutritional value of shea caterpillar (Cirina butyspermii Vuillet) sold at the market of Korhogo (Côte d’Ivoire)”. International Journal of Agronomy and Agricultural Research, 10 (5). 35-44. May 2017.
 
[29]  Brownawell, AM., Caers, W, Gibson, GR, Kendall, CW, Lewis, KD, Ringel, Y. and Slavin, JL. “Prebiotics and the health benefits of fiber: current regulatory status, future research, and goals”, Journal of Nutrition, 142 (5). 962-974. March 2012.
 
[30]  FAO. Protéines de référence et normes alimentaires, Rapport de la 20ième session du comité du codex sur l’alimentation et les aliments diététiques ou de régime, FAO/OMS, ALINORM, 1998, 105p.
 
[31]  Mabossy-Mobouna, G., Kinkela, T. and Lenga, A. “Apports nutritifs des chenilles de Imbrasia truncata consommées au Congo-Brazzaville”, Journal of Animal and Plant Sciences, 31(3). 5050-5062. January 2017.
 
[32]  OMS. Besoin énergétique et besoin en protéines, Rapports dune consultation conjointe d’expert Fao/OMS/ UNU, Série de rapports technique Genève(Suisse), 1985, 724p.
 
[33]  Vantome, P. 2010. “Les insectes forestiers comestibles, un apport protéique négligé”, Unasylva, 236. 19-21. March 2010.
 
[34]  EFSA. Autorité Européenne de Sécurité des Aliments: l’apport alimentaire journalier recommandé, 2004. www. efsa. europa.eu. consulté le 16/11/2021.
 
[35]  Artemis, PS. “The importance of the ratio of omega-6/omega-3 essential fatty acids”, Biomedicine & Pharmacotherapy, 56(8). 365-379. October 2002.
 
[36]  Niaba, KPV., Gbogouri, GA, Grodji, A, Beugre, A. and Dago, G. “Potentialités nutritionnelles du reproducteur ailé du termite Macrotermes subhyalinus capturé à Abobo-doumé, Côte d’Ivoire”, Journal of Applied Biosciences, 40. 2706-2714. April 2011.
 
[37]  FAO/OMS. Les graisses et huiles dans la nutrition humaine, Rapport d’une commission mixte d’experts, Rome, Italie, 1993, 26p.
 
[38]  Ekpo, KE. and Onigbinde, AO. “Characterization of lipids in winged reproductives of the termite Macrotermes bellicosus”, Pakistan Journal of Nutrition, 6. 247-251. March 2007.
 
[39]  Chen, X. and Feng, Y. “Review on nutritive value of edibles insects”, Chinese for science and technology, 12. 54-59. 2002.
 
[40]  Banjo, AD., Lawal, OA. and Songonuga. “The nutritional value of fourteen species of edibles insects in southwestern of Nigeria”, African Journal of Biotechnology, 5. 298-301. February 2006.
 
[41]  Osasona, O. and Olaofe, O. “Nutritional and functional properties of Cirina forda larva from Ado-Ekiti, Nigeria, Afrique”, Journal of Food Science, 4 (12). 775-777. January 2010.
 
[42]  Gonzalo, G., Mateos, Maria, AL. and Rosa, L. “Traitement de la graine de soja”, American Soybean Association, 3. 1-48. 2002.
 
[43]  Gibson, RS. and Anderson, VP. “A review of interventions based on dietary diversification or modification strategies with the potential to enhance intakes of total and absorbable zinc”, Food and Nutrition Bulletin, 176 (30). 108-143. March 2009.
 
[44]  Lestienne., Icard-Vernière, C, Mouquet, C, Picq, C. and Trèche, S. “Effect of soaking whole cereal and legume seeds on iron, zinc and phytate contents”, Food Chemistry, 89. 421-425. February 2005.