Effect of processing methods on the in vitro protein digestibility and vitamin content of edible winged termite (Macrotermes subhylanus) and grasshopper (Ruspolia differens)

Food and Bioprocess Technology

Volumn 3, Issue 5, 2010, Pages 778-782

  Kinyuru, John N ^a   Kenji, Glaston M ^a   Njoroge, Simon M ^a   Ayieko, Monicah ^b  

^a JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Kenya)

^b MASENO UNIVERSITY   (Kenya)

Author keywords

Edible insects; Processing; Protein digestibility; Vitamin

Indexed keywords

IN-VITRO; OPTIMAL PROCESSING; PROCESSING METHOD; PROTEIN DIGESTIBILITY; SOLAR DRYING; STANDARD METHOD;

CARBOXYLIC ACIDS; DRYING; NUTRITION; PROTEINS; VITAMINS;

CURING;

HEXAPODA; ISOPTERA; MACROTERMES;

EID: 77955203058     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0264-1     Document Type: Article

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