Dynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food.
Brian O Ochieng, Joseph O Anyango, John M Nduko, Xavier Cheseto, Cynthia M Mudalungu, Fathiya M Khamis, Changeh J Ghemoh, Peter J Egonyu, Sevgan Subramanian, Dorothy Nakimbugwe, Geoffrey Ssepuuya, Chrysantus M Tanga
Author Information
Brian O Ochieng: International Centre of Insect Physiology and Ecology (icipe), P.O. BOX 30772 - 00100, Nairobi, Kenya; Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536 - 20115, Njoro, Kenya. Electronic address: bonyango@icipe.org.
Joseph O Anyango: Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536 - 20115, Njoro, Kenya.
John M Nduko: Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536 - 20115, Njoro, Kenya.
Xavier Cheseto: International Centre of Insect Physiology and Ecology (icipe), P.O. BOX 30772 - 00100, Nairobi, Kenya.
Cynthia M Mudalungu: International Centre of Insect Physiology and Ecology (icipe), P.O. BOX 30772 - 00100, Nairobi, Kenya.
Fathiya M Khamis: International Centre of Insect Physiology and Ecology (icipe), P.O. BOX 30772 - 00100, Nairobi, Kenya.
Changeh J Ghemoh: Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535-00603, Lavington, Nairobi, Kenya.
Peter J Egonyu: International Centre of Insect Physiology and Ecology (icipe), P.O. BOX 30772 - 00100, Nairobi, Kenya.
Sevgan Subramanian: International Centre of Insect Physiology and Ecology (icipe), P.O. BOX 30772 - 00100, Nairobi, Kenya.
Dorothy Nakimbugwe: Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, P.O. Box 7062, Kampala, Uganda.
Geoffrey Ssepuuya: Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, P.O. Box 7062, Kampala, Uganda.
Chrysantus M Tanga: International Centre of Insect Physiology and Ecology (icipe), P.O. BOX 30772 - 00100, Nairobi, Kenya. Electronic address: ctanga@icipe.org.
Long-horned grasshopper (Ruspolia differens Serville) is a tasty delicacy in over 20 African countries. This study evaluated the impact of diverse post-harvest thermal treatment (blanching, boiling, toasting, and deep-frying) on the nutrients, total flavonoid content and sterols preservation of R. differens products. Crude protein, ash, and fibre of R. differens was drastically reduced by deep-frying technique. There was increase in Omega-3 (α-linolenic acid), Omega-6 fatty acid (linoleic and arachidonic acids) and sterols [(22Z)-27-Norergosta-5,22-dien-3β-ol, cholesterol, campesterol, cholest-4-ene-3-one and β-sitosterol] and flavonoids (2-3 folds) during blanching compared to other techniques. The iron and zinc content increased significantly in blanched and boiled products of R. differens. Thus, losses of nutrients, total flavonoid content and sterols during processing of R. differens for food can be mitigated by employing blanching technique, which is cheaper and least time-consuming. The implications of these dietary and therapeutic compounds on human nutrition and health are discussed.
