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Fadeyibi BT, Omojola AB, and Awodoyin OR*
Department of Animal Science, University of Ibadan
Abstract
Advocates for low-fat consumption have shifted focus to developing nutritious
low-fat meat products from local, readily available raw materials. Edible African Palm Weevil Larvae
(AFPWL) are a widely relished indigenous insect larvae whose properties are affected by processing methods.
This study assessed the qualities of sausages produced with differently processed AFPWL. AFPWL, 65-80 days old (n=400),
were asphyxiated at 4șC and processed in three forms: Raw (AFPWL-R), Moist Cooked (AFPWL-MC) and Smoked (AFPWL-S)
before use in sausage production. Four types of Sausages (S): AFPWL-RS, AFPWL-MCS, AFPWL-SS and Lard Sausage (LS)
were produced. Swelling (%) and Water Absorption Capacities (WAC) (%) were determined on the emulsion. Product yield
(PY%), moisture (%), crude protein (%), fat (%), and organoleptic characteristics (9-point hedonic scale) were determined
on freshly cooked sausage. Thiobarbituric Acid Reactive Substances (TBARS) (MDAmg/100 g) were assessed over a pooled
storage of 21 days. Data were subjected to ANOVA and a significant test using DMRT at Pα0.05. Swelling capacity 9.64
(AFPWL-MCS) and 9.33 (AFPWL-SS) are similar (P >0.05) but significantly higher (P <0.05) than 7.77 (LS) and
6.93 (AFPWL-RS), while WAC 32.00 (AFPWL-SS) is similar to 37.00 (AFPWL-MCS) and 26.00 (AFPWL-RS) but higher
(P <0.05) than 23.00 (LS). All AFPWL sausages had higher PY (90.51-96.15) and Moisture contents (61.40-66.59).
Crude protein (28.07) AFPWL-MCS and AFPWL-SS (27.91) were higher (P <0.05) than LS (26.53) and AFPWL-RS (24.60).
Fat (4.06) in AFPWL-RS was lower (P <0.05) than 4.24 (LS), 4.35 (AFPWL-SS) and 4.46 (AFPWL-MCS). All AFPWL sausages
were significantly (P <0.05) tender, but AFPWL-SS sausage was the most acceptable. All AFPWL sausages had significantly
higher TBAR values (0.53-0.58) when compared to 0.50 (LS). Processing of AFPPWL before use in sausage production could
lead to a novel insect-based meat product with unique, high nutritional and sensory properties.
Keywords:
Edible insect, Functional properties, Lard sausage, Organoleptic properties,
Processing methods
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* - Corresponding Author
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