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.