EFFECT OF COOKING ON NUTRITIONAL PROFILE OF WHITE GRUB BEETLE, LEPIDIOTA MANSUETA BURMEISTER
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Date
2023
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Abstract
he study was undertaken to estimate the nutrient content of white grub species Lepidiota mansueta Burmeister in different cooking methods. L. mansueta is a delicacy in the tribal regions of Majuli river island and are prepared by different cooking methods. Cooking, one of the last processes before eating determines the nutritional value of food, although they have some negative impact on nutritional profile but it also increases the taste, flavour and self-life of the food.
In the present investigation, four different cooking methods viz., boiling, roasting, sautéing and deep frying were followed for edible insect, L. mansueta. The cooked samples were than evaluated for proximate content using standard procedure. The results showed that the moisture content was found to be 4.25, 62.64, 2.90, 3.19 and 1.22 in control, boiling, roasting, sautéing and deep frying, respectively. Crude fat content was found to be 10.68, 9.13, 9.78, 21.92 and 34.84 in control, boiling, roasting, sautéing and deep frying, respectively. Crude protein content was found to be in 72.91, 68.24, 67.30, 58.03 and 38.32 in control, boiling, roasting, sautéing and deep frying, respectively. Carbohydrate content was found to be 10.35, 18.25, 20.72, 15.72 and 24.39 in control, boiling, roasting, sautéing and deep frying, respectively. Ash content was found to be 6.05, 4.36, 5.19, 4.31 and 2.43 in control, boiling, roasting, sautéing and deep frying, respectively. Energy content was found to be 429.23, 428.21, 440.15, 492.33 and 564.47 in control, boiling, roasting, sautéing and deep frying, respectively. Considering this insect as an important source of protein, there was no significance difference in crude protein content among the cooking processes. However, other parameter shows significant difference among the cooking process. The present study showed that boiling and sauteing would be the most advised approach for cooking this insect because there is lower protein losses compared to the other cooking process. It was also observed that this insect has a well-balanced nutritional profile and can be a possible source for human nutrition.