Protein Fractions and Functional Properties of Dried Imbrasia oyemensis Larvae Full-Fat and  Defatted Flours

Raphael Amon Akpossan; Yolande Dogoré Digbeu; Michel Djary Koffi; Parfait Eugène N’guessan Kouadio; Edmond Ahipo Dué; Patrice Lucien Kouamé

doi:10.9734/IJBCRR/2015/12178

Research Article Open access CC BY 4.0

Protein Fractions and Functional Properties of Dried Imbrasia oyemensis Larvae Full-Fat and Defatted Flours

Raphael Amon Akpossan, Yolande Dogoré Digbeu, Michel Djary Koffi, Parfait Eugène N’guessan Kouadio, Edmond Ahipo Dué, Patrice Lucien Kouamé

International Journal of Biochemistry Research & Review · pp. 116–126 · Published 16 Oct 2014

10.9734/IJBCRR/2015/12178

Abstract

Protein Fractions and Functional Properties of Dried Imbrasia oyemensis Larvae Full-Fat and Defatted Flours Aims: To assess the functional properties of flours made from Imbrasia oyemensis larvae, a caterpillar widely consumed in Côte d’Ivoire, for industrial purposes. Methodology: Full-fat and defatted flours were obtained from dried Imbrasia oyemensis larvae collected on the “Gouro” market of Adjamé (Abidjan, Côte d’Ivoire). Protein fractionation, protein content and functional properties were investigated using standard methods. All results were statistically analysed. Results: Defatting led to a significant (P≤0.05) reduction of emulsion capacity and stability, whereas the soluble protein fractions (such as albumin and glutelin), dispersibility, bulk density, water absorption capacity, water solubility index, oil absorption capacity, foam capacity and stability increased significantly (p<0.05). The full-fat and defatted flours had high oil (78.12 and 84.08% respectively) and water absorption capacities (86.89% for full-fat and 66.07% for defatted flour) as desirable characteristics for use in some foods such as meats, sausages, breads and cakes. Fevermore, they showed high bulk density (1.00 and 1.04g/mL respectively for full-fat and defatted) and good wettability and therefore would be suitable for use as a functional ingredient in a variety of food formulations. Conclusion: Defatting has significant effect on functional properties of dried I. oyemensis flours. Full-fat as well as defatted flour show good functional characteristics for use in many food industries.

Functional properties protein fractions defatted flour Full-fat flour Imbrasia oyemensis larvae insects

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Raphael Amon Akpossan, Yolande Dogoré Digbeu, Michel Djary Koffi, Parfait Eugène N’guessan Kouadio, Edmond Ahipo Dué, Patrice Lucien Kouamé (2014). Protein Fractions and Functional Properties of Dried Imbrasia oyemensis Larvae Full-Fat and Defatted Flours. International Journal of Biochemistry Research & Review , 116–126. https://doi.org/10.9734/IJBCRR/2015/12178

Affiliations

Raphael Amon Akpossan — Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Cote D’Ivoire
Yolande Dogoré Digbeu — Laboratory of Food Safety, Lorougnon Guede University, BP 150, Daloa, Cote D’Ivoire
Michel Djary Koffi — Laboratory of Biotechnology, Felix Houphouet Boigny University, 02 BP 801 Abidjan 02, Cote D’Ivoire
Parfait Eugène N’guessan Kouadio — Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Cote D’Ivoire
Edmond Ahipo Dué — Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Cote D’Ivoire
Patrice Lucien Kouamé — Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Cote D’Ivoire

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