Effect of Processing on the Chemical Composition and Sensory Properties of Aku (Winged Termite) Insect Foods in Anambra State, Nigeria

Abstract

The study examined the effect of three processing techniques- raw, boiling and toasting on chemical composition of Aku and organoleptic acceptability of a dish based on rice and Aku (WINGED TERMITE) (macrotemesbelliscous) was assessed. The experiment was carried out in a-3x1 factorial design while data obtained from the laboratory analysis with significant means (p ≤0.05) were separated with Duncan Multiple range test and a-7-point hedonic scale of the sensory scales to evaluate the various rice samples were obtained. Results of proximate composition showed that boiling and toasting reduced the crude fat, moisture content and protein but increases the ash and fibre content.   Vitamin B1, B2, B3, B6, Vitamin C, A, E and D ranged from 0.32-0.73, 0.36-0.42, 0.12-0.14, 0.06-0.08, 58.00-67.50, 0.99-2.01, 1.17-259.28, 26.20-259.28mg/100g respectively. The fatty acid profile of all the insect samples contain a higher amount of unsaturated fatty acid but total unsaturated fatty acid was raw winged termite (63%) = boiled (63%) > toasted (62%) while total saturated fatty acid of raw winged termite (57%) > boiled (33%) = toasted (33%). Toasted sample was least in moisture and crude fat to confer prolong shelf life with a higher organoleptic acceptability on the dish (jellof rice) to depict its high acceptable in terms of likeness compared to raw and cooked samples. The study therefore recommends toasting as best processing method for the preparation of African winged termite for a healthy diet.