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<p>Historically, edible insects have served as important source of protein, minerals and vitamins to the populace. In this study, the effects of inclusion of <i>Rhynchophorus phoenicis</i> larvae (RPL) were evaluated on nutritional, minerals, antinutrients, antioxidant and sensory properties of Chin-chin. Wheat flour was substituted with RPL powder at 1%, 3%, 5% and 10% and the composite flour was used for baking of Chin-chin. Thereafter, assays were conducted using standard procedures. The results showed that protein (5.77–16.88&#xa0;g/100&#xa0;g), fat (17.39–20.69&#xa0;g/100&#xa0;g), fibre (0.17–0.40&#xa0;g/100&#xa0;g) and ash (1.17–2.76&#xa0;g/100&#xa0;g) contents were significantly (<i>p</i> &lt; 0.05) enhanced in RPL-supplemented Chin-chins; the increment is proportional to the percentages of RPL in the Chin-chin. Carbohydrate (69.69–53.81&#xa0;g/100&#xa0;g) contents of the Chin-chins were significantly (<i>p</i> &lt; 0.05) lowered as the level of inclusion of RPL was increasing. Also, mineral elements (Na, Ca, P, Mg, Fe, Se and Mn) were significantly (<i>p</i> &lt; 0.05) increased upon inclusion of RPL in Chin-chin. Phenolics, and flavonoids were significantly (<i>p</i> &lt; 0.05) decreased in RPL supplemented Chin-chin while antioxidant potential were slightly increased upon inclusion of RPL in Chin-chin. The antinutrient contents of the Chin-chin were reduced in RPL-supplemented Chin-chin. Organoleptic test showed non-significant (<i>p</i> &lt; 0.05) scores for colour, test, flavour, texture and overall acceptability. This study has shown that <i>Rhynchophorus phoenicis</i> larvae could serve as functional ingredient to improve the nutritional, mineral and antioxidant, properties of Chin-chin.</p>

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Use of edible insect (Rhynchophorus phoenicis) larvae in Chin-chin: effect on nutritional, minerals, antioxidant, antinutrient and sensory properties

  • 期刊论文

  • 发表日期：

    2026年7月14日

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  • Dorcas Olasimbo Owolabi,
  • Kayode Olayele Karigidi,
  • Taiwo Busayomi Adams,
  • Oluwatomiwa David Kolade,
  • Emmanuel Sina AKintimehin

摘要

Historically, edible insects have served as important source of protein, minerals and vitamins to the populace. In this study, the effects of inclusion of Rhynchophorus phoenicis larvae (RPL) were evaluated on nutritional, minerals, antinutrients, antioxidant and sensory properties of Chin-chin. Wheat flour was substituted with RPL powder at 1%, 3%, 5% and 10% and the composite flour was used for baking of Chin-chin. Thereafter, assays were conducted using standard procedures. The results showed that protein (5.77–16.88 g/100 g), fat (17.39–20.69 g/100 g), fibre (0.17–0.40 g/100 g) and ash (1.17–2.76 g/100 g) contents were significantly (p < 0.05) enhanced in RPL-supplemented Chin-chins; the increment is proportional to the percentages of RPL in the Chin-chin. Carbohydrate (69.69–53.81 g/100 g) contents of the Chin-chins were significantly (p < 0.05) lowered as the level of inclusion of RPL was increasing. Also, mineral elements (Na, Ca, P, Mg, Fe, Se and Mn) were significantly (p < 0.05) increased upon inclusion of RPL in Chin-chin. Phenolics, and flavonoids were significantly (p < 0.05) decreased in RPL supplemented Chin-chin while antioxidant potential were slightly increased upon inclusion of RPL in Chin-chin. The antinutrient contents of the Chin-chin were reduced in RPL-supplemented Chin-chin. Organoleptic test showed non-significant (p < 0.05) scores for colour, test, flavour, texture and overall acceptability. This study has shown that Rhynchophorus phoenicis larvae could serve as functional ingredient to improve the nutritional, mineral and antioxidant, properties of Chin-chin.