Characteristics of Maize Flour Tortilla Supplemented with Ground Tenebrio molitor Larvae

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• 作者：Erick D. Aguilar-Miranda ; Mercedes G. Ló ; pez ; Clara Escamilla-Santana ; and Ana P. Barba de la Rosa
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：January 2, 2002
• 年：2002
• 卷：50
• 期：1
• 页码：192 - 195
• 全文大小：40K
• 年卷期：v.50,no.1(January 2, 2002)
• ISSN：1520-5118

文摘

The larva of the Tenebrio molitor, known as the yellow meal worm, is a plague of wheat and flours.Consumption of the raw insects is not well accepted because of their appearance. The objective ofthe present work was to grow T. molitor larvae under standard conditions, to analyze the chemicalcomposition of the larvae powder, and to prepare supplemented maize tortillas. Protein and fat contentswere performed with standard methods. Tenebrio larvae powder had a 58.4% protein content; thisprotein was rich in essential amino acids such as phenylalanine, tyrosine, and tryptophan; the foundvalues satisfied those recommended by the Food and Agriculture Organization. Fatty acid compositionwas determined by GC-MS showing high contents of oleic acid and linoleic acid (19.8 and 8.51%,respectively). A large proportion of unsaturated fatty acids of longer chains was detected. Long-chain fatty acids having two or three double bonds have been claimed as highly beneficial to health.Tortillas supplemented with larvae powder had excellent consumer acceptance, and tortilla proteincontent increased by 2% as well as the amount of essential amino acids. These results show newways to consume insects and at the same time increase the nutritional value of the original foodproducts.Keywords: Tenebrio molitor; maize tortilla; fatty acids