Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours
| dc.contributor.author | Vanqa, Nthabeleng | |
| dc.contributor.author | Mshayisa, Vusi Vincent | |
| dc.contributor.author | Basitere, Moses | |
| dc.date.accessioned | 2022-04-13T08:55:25Z | |
| dc.date.available | 2022-04-13T08:55:25Z | |
| dc.date.issued | 2022-03-28 | |
| dc.date.updated | 2022-04-11T13:59:10Z | |
| dc.description.abstract | In this study, edible insect flours from <i>Gonimbrasia belina</i> (Mashonzha), <i>Hermetia illucens</i> (black soldier fly larvae) and <i>Macrotermes subhylanus</i> (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between 34.90–52.74%. The crude fat of the insect flours differed significantly (<i>p</i> < 0.05), with <i>H. illucens</i> (27.93%) having the highest crude fat. <i>G. belina</i> was lighter (L*) and yellower (+b*) compared to <i>H. illucens</i> and <i>M. subhylanus</i>, and there was no significant difference (<i>p</i> > 0.05) in the redness (+a*) of the edible insect flours. There were no significant differences (<i>p</i> > 0.05) in foam capacity and foam stability of all three edible insect flours. Moreover, the antioxidant activity against the DPPH radical was low for <i>H. illucens</i> (3.63%), with <i>M. subhylanus</i> (55.37%) exhibiting the highest DPPH radical. Principal component analysis (PCA) was applied to the techno-functional properties and antioxidant indices of the edible insect flours. PC1 accounted for 51.39% of the total variability, while component 2 accounted for 24.71%. In terms of PC1, the FS, OBC and FC were responsible for the major differences in the edible insect flours. The findings revealed that edible insect flours are a good source of antioxidants and can be used as an alternative protein source and a potential novel food additive due to their techno-functional qualities. | |
| dc.identifier | doi: 10.3390/foods11070976 | |
| dc.identifier.apacitation | Vanqa, N., Mshayisa, V. V., & Basitere, M. (2022). Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours. <i>Foods</i>, 11(7), http://hdl.handle.net/11427/36358 | en_ZA |
| dc.identifier.chicagocitation | Vanqa, Nthabeleng, Vusi Vincent Mshayisa, and Moses Basitere "Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours." <i>Foods</i> 11, 7. (2022) http://hdl.handle.net/11427/36358 | en_ZA |
| dc.identifier.citation | Vanqa, N., Mshayisa, V.V. & Basitere, M. 2022. Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours. <i>Foods.</i> 11(7) http://hdl.handle.net/11427/36358 | en_ZA |
| dc.identifier.ris | TY - Journal Article AU - Vanqa, Nthabeleng AU - Mshayisa, Vusi Vincent AU - Basitere, Moses AB - In this study, edible insect flours from <i>Gonimbrasia belina</i> (Mashonzha), <i>Hermetia illucens</i> (black soldier fly larvae) and <i>Macrotermes subhylanus</i> (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between 34.90–52.74%. The crude fat of the insect flours differed significantly (<i>p</i> < 0.05), with <i>H. illucens</i> (27.93%) having the highest crude fat. <i>G. belina</i> was lighter (L*) and yellower (+b*) compared to <i>H. illucens</i> and <i>M. subhylanus</i>, and there was no significant difference (<i>p</i> > 0.05) in the redness (+a*) of the edible insect flours. There were no significant differences (<i>p</i> > 0.05) in foam capacity and foam stability of all three edible insect flours. Moreover, the antioxidant activity against the DPPH radical was low for <i>H. illucens</i> (3.63%), with <i>M. subhylanus</i> (55.37%) exhibiting the highest DPPH radical. Principal component analysis (PCA) was applied to the techno-functional properties and antioxidant indices of the edible insect flours. PC1 accounted for 51.39% of the total variability, while component 2 accounted for 24.71%. In terms of PC1, the FS, OBC and FC were responsible for the major differences in the edible insect flours. The findings revealed that edible insect flours are a good source of antioxidants and can be used as an alternative protein source and a potential novel food additive due to their techno-functional qualities. DA - 2022-03-28 DB - OpenUCT DP - University of Cape Town IS - 7 J1 - Foods KW - edible insect flours KW - G. belina KW - H. illucens KW - M. subhylanus KW - nutritional properties KW - techno-functional properties KW - antioxidant activity KW - metal chelation KW - Mashonzha KW - Madzhulu KW - black soldier fly LK - https://open.uct.ac.za PY - 2022 T1 - Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours TI - Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours UR - http://hdl.handle.net/11427/36358 ER - | en_ZA |
| dc.identifier.uri | http://hdl.handle.net/11427/36358 | |
| dc.identifier.uri | https://doi.org/10.3390/foods11070976 | |
| dc.identifier.vancouvercitation | Vanqa N, Mshayisa VV, Basitere M. Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours. Foods. 2022;11(7) http://hdl.handle.net/11427/36358. | en_ZA |
| dc.publisher | Multidisciplinary Digital Publishing Institute | |
| dc.rights.license | https://creativecommons.org/licenses/by/4.0/ | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.source | Foods | |
| dc.source.journalissue | 7 | |
| dc.source.journalvolume | 11 | |
| dc.source.uri | https://www.mdpi.com/journal/foods | |
| dc.subject | edible insect flours | |
| dc.subject | G. belina | |
| dc.subject | H. illucens | |
| dc.subject | M. subhylanus | |
| dc.subject | nutritional properties | |
| dc.subject | techno-functional properties | |
| dc.subject | antioxidant activity | |
| dc.subject | metal chelation | |
| dc.subject | Mashonzha | |
| dc.subject | Madzhulu | |
| dc.subject | black soldier fly | |
| dc.title | Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours | |
| dc.type | Journal Article |