Nutritional potentials of the larva of rhynchophorus phoenicis (F)

Pakistan Journal of Nutrition

Volumn 4, Issue 5, 2005, Pages 287-290

  Ekpo, K E ^a   Onigbinde, A O ^a  

^a AMBROSE ALLI UNIVERSITY   (Nigeria)

Author keywords

Nutritional potentials; Rhynchophorus pheonicis (F) larva

Indexed keywords

EID: 34548579371     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2005.287.290     Document Type: Article

References (21)

1. AOAC Official Methods Of Analysis, 1999. Association of Official Analytical Chemists. Washington D. C.
2. Bligh, E.G. and N.J. Dyer, 1959. A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol., 37: 911-917
3. Cameron, M. and Y. Hofvander, 1980. Mannual on feeding infants and young children. 2 Edition. FAO of the United Nations. Rome, pp: 41-52
4. Chaney, S.G., 1997. Principles of Nutrition II Macronutritents. In: Texbook of Biochemistry with clinical correlations. (T.M Devlin, Ed). Wiley-Liss Inc., New York. U.S.A., pp: 1108-1136.
5. Davidson, S., R. Pasmore and J.F. Brock, 1973. In: Ozimek, L., W.C. Sauer, V. Kozikowski, J.K. Ryan, H. Human nutrition and Dietetics (5th edition). The English language Book Society and Churchill livingstone, P: 77.
6. DeFoliart, G.R., 1991. Insect fatty acids: Similar to those of poultry and fish in their degree of unsaturation, but higher in the polyunsaturates. Food Insects Newslet 4 (1).
7. DeFoliart, G.R., 1992. Insects as Human Food. Elsevier Science (publishers), pp: 295-399
8. Ekpo, K.E., 2003. Biochemical investigation of the nutritional value and toxicological safety of entomophagy in Sourthern Nigeria. Ph.D Thesis, Ambrose Alli University, Ekpoma, Edo State.
9. FAO, 1970. Food composition table for use in Africa. Food and Agricultural organisation of the United Nations, Rome.
10. Greene, B.E. and T.H. Cumuze, 1982. Relationship Between TBA Numbers and inexperienced panellists assessments of oxidised flavour in cooked beef. J. Fd. Sci., 47: 52.
11. Gunstone, F.D., 1969. In: An introduction to the chemistry and Biochemistry of fatty acids and their glycerides. Chapman and Hall ltd., U.K.
12. Hill, M.M., 1970. Food Guides-Their Development and Use. Nut. Prog. News (US Department of Agriculture). Washington D.C., pp: 1-5
13. Orr, B., 1986. Improvement of Women's health linked to reducing widespread anaemia. Int. Health News, 7: 3.
14. Ozimek, L., W.C. Sauer, V. Kozikowski, J.K. Ryan, H. Jorgensen and P. Jelen, 1985. Nutritive value of protein extracted from honey bees. J. Food Sci., 50: 1327-1332
15. Pokorny, J., 1981. In: Progress in Food and Nutrition Science. Pergamon Press, Oxford, New York, 5 (Nos 1-6): 421.
16. Pyke, M., 1979. The Science of Nutrition. In: Science in Nutrition. John Murray (publishers) Ltd., London, pp: 251-258
17. Rahman, S.A., T.S. Ituah, O. Hassan and N.M. David, 1995. Fatty acid composition of some Malaysian freshwater fish. J. Food Chem., 54: 45-49
18. Spackman, D.H., S. Moore and W.H. Stern, 1958. Automatic recording apparatus for use in chromatography of amino acids. Anal. Chem., 30: 1190.
19. UNACC-SN, 1993. United Nation Administrative Committee on Co-ordination-Subcommittee on Nutrition: Micronutrient Deficiency. The Global situation. SCN News, 9: 11-16
20. Watt, B.K. and A.L. Merril, 1963. Consumption of foods-Raw, Processed and Prepared. U. S. Dept. of Agri. Handbook, 8: 1-189
21. William, P.C., 1964. Determination of crude (total) protein using the colorimetric method. Analyst, 84: 281-283.