Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage
ABSTRACT
Results of the
proximate composition showed significant differences (p<0.05) with high
values of moisture content in the fried samples ranging between (28.44-31.01)%
than roasted samples with range values of between (24.02-29.03)%; crude protein
and fat were also high and had values ranging between (23.01-25.11)% and
(19.63-30.01)% respectively. The minerals, phosphorus (P), sodium (Na),
calcium(Ca), magnesium (Mg), iron (Fe), zinc (Zn), manganese (Mn), Copper (Cu)
and potassium (K) had values ranging between (391.62-442.53)mg/100g,
(54.21-71.42)mg/100g, (33.06-49.82)mg/100g, (33.15-44.27)mg/100g,
(18.32-19.96)mg/100g, (5.81-6.22)mg/100g, (0.78-1.27)mg/100g.
(0.13-0.62)mg/100g, (0.823.33-913.59)mg/100g respectively. Microbiological
assessment showed presence of bacteria (Lactobacillus
spp. and Bacillus spp.) and three fungi (Saccharomyces species). The chemical
properties of fried and roasted edible palm weevil larva that were determined
were pH, free fatty acids and thiobarbituric acid and their ranges at ambient
temperature in brown paper. Aluminium foil and polyethylene packages were
5.31-6.00, 5.5-6.00 and 5.3-6.00. Refrigeration temperature was seen to be the
best storage temperature for the processed weevils compared to the samples
stored at ambient temperature. Samples
packaged with polyethylene bag showed the best results.
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EKEFRE, C (2022). Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage . Mouau.afribary.org: Retrieved Oct 06, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-microbiological-physico-chemical-and-sensory-properties-of-edible-palm-weevil-larva-rhynchophorus-phoenicis-during-storage-7-2
CHARLES, EKEFRE. "Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage " Mouau.afribary.org. Mouau.afribary.org, 17 Nov. 2022, https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-microbiological-physico-chemical-and-sensory-properties-of-edible-palm-weevil-larva-rhynchophorus-phoenicis-during-storage-7-2. Accessed 06 Oct. 2024.
CHARLES, EKEFRE. "Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage ". Mouau.afribary.org, Mouau.afribary.org, 17 Nov. 2022. Web. 06 Oct. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-microbiological-physico-chemical-and-sensory-properties-of-edible-palm-weevil-larva-rhynchophorus-phoenicis-during-storage-7-2 >.
CHARLES, EKEFRE. "Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage " Mouau.afribary.org (2022). Accessed 06 Oct. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-microbiological-physico-chemical-and-sensory-properties-of-edible-palm-weevil-larva-rhynchophorus-phoenicis-during-storage-7-2