Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville.
Geoffrey Ssepuuya, Dorothy Nakimbugwe, Ann De Winne, Ruben Smets, Johan Claes, Mik Van Der Borght
Author Information
Geoffrey Ssepuuya: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; Department of Food Technology and Nutrition, CAES, Makerere University, P.O. Box 7062, Kampala, Uganda. Electronic address: geoffrey.ssepuuya@kuleuven.be.
Dorothy Nakimbugwe: Department of Food Technology and Nutrition, CAES, Makerere University, P.O. Box 7062, Kampala, Uganda.
Ann De Winne: KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M(2)S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: ann.dewinne@kuleuven.be.
Ruben Smets: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address: ruben.smets@kuleuven.be.
Johan Claes: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address: johan.claes@kuleuven.be.
Mik Van Der Borght: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address: mik.vanderborght@kuleuven.be.
Heat processing is commonly used to prepare edible insects for consumption. This study aimed at determining the effect of boiling and subsequent oven roasting on Ruspolia differens' nutrient composition, colour and odor compounds. Boiling leads to: a significant increase in protein and decrease in fat content on a dry matter basis; a minimal influence on its amino and fatty acids profile; a significant reduction in its ash content due to leaching of phosphorus, potassium and sodium; a significant increase in iron, zinc, copper, manganese and calcium content; and a fivefold reduction in the amount of vitamin B12. Roasting leads to a relative increase in the amount of calcium and trace mineral elements but doesn't affect other nutrients. Roasting results into a more uniform colour intensity when green and brown polymorphs are roasted together. Lipid oxidation is responsible for the colour and aroma of heat processed R. differens.
