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<p>Javanese grasshopper flour (<i>Valanga nigricornis</i> Burm.) is an innovative and sustainable food source with high protein and essential nutrients. The study focused on the pre-treatment effect with ultrasonic at 35&#xa0;kHz, for 60&#xa0;min (B1), and 0.3% sodium bicarbonate and blanched at 70–80 ᵒC for 2–3&#xa0;min (B2) on the nutritional and functional properties of Javanese grasshopper (JG) flour. The nutritional properties, protein digestibility, and amino profile of JG flour were evaluated. The physical properties, microstructure, and functional groups of JG flour were also measured. The results show that pre-treatment on JG flour significantly affected the yields, pH, total solids, water activity, solubility, <i>a*</i> and <i>b*</i> values of colors and protein content (<i>p &lt; 0.05</i>). Based on nutritional, physical, and functional properties of JG flour, pre-treatment using 0.3% sodium bicarbonate for 15&#xa0;min and blanched for 2–3&#xa0;min has the highest ash, fat, and protein content with an essential amino acid such as histidine, threonine, methionine, valine, phenylalanine, isoleucine, leucine, and lysine. JG flour with pre-treatment using 0.3% sodium bicarbonate for 15&#xa0;min and blanched 2–3&#xa0;min can be used as an alternative functional and fortifying ingredient in food products.</p>

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Physicochemical characteristics and nutritional values of Javanese grasshopper (Valanga nigricornis Burm.) flour

  • 期刊论文

  • 发表日期：

    2026年1月9日

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  • Dita Kristanti,
  • Ade Chandra Iwansyah,
  • Woro Setiaboma,
  • Aldicky Faisal Amri,
  • Dini Ariani,
  • Ervika Rahayu Novita Herawati,
  • I Gusti Made Raka Alpin Aditya,
  • Gradia Martin Jati Pramareti,
  • Ashri Indriati,
  • Hazrulrizawati Abd Hamid

摘要

Javanese grasshopper flour (Valanga nigricornis Burm.) is an innovative and sustainable food source with high protein and essential nutrients. The study focused on the pre-treatment effect with ultrasonic at 35 kHz, for 60 min (B1), and 0.3% sodium bicarbonate and blanched at 70–80 ᵒC for 2–3 min (B2) on the nutritional and functional properties of Javanese grasshopper (JG) flour. The nutritional properties, protein digestibility, and amino profile of JG flour were evaluated. The physical properties, microstructure, and functional groups of JG flour were also measured. The results show that pre-treatment on JG flour significantly affected the yields, pH, total solids, water activity, solubility, a* and b* values of colors and protein content (p < 0.05). Based on nutritional, physical, and functional properties of JG flour, pre-treatment using 0.3% sodium bicarbonate for 15 min and blanched for 2–3 min has the highest ash, fat, and protein content with an essential amino acid such as histidine, threonine, methionine, valine, phenylalanine, isoleucine, leucine, and lysine. JG flour with pre-treatment using 0.3% sodium bicarbonate for 15 min and blanched 2–3 min can be used as an alternative functional and fortifying ingredient in food products.