![\"\"](\"http:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2018\/01\/ZAGLAVLJE-1024x140.jpg\")
<\/p>\n<\/p>\n
Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DOI: 10.17508\/CJFST.2021.13.2.02 1<\/sup><\/em>Food Science and Technology, College of Agriculture, Engineering and Science, Bowen University, Iwo, Nigeria Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3854","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=3854"}],"version-history":[{"count":4,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3854\/revisions"}],"predecessor-version":[{"id":3860,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3854\/revisions\/3860"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=3854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=3854"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=3854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/p>\nInfluence of preparation and processing methods on the physico-chemical properties of Oryctes rhinoceros<\/em> larvae <\/strong><\/h1>\n
![\"https:\/\/orcid.org\/0000-0003-1100-9724\"](\"http:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2018\/01\/ID-1-150x150.jpg\" "\\"https:\/\/orcid.org\/0000-0003-1100-9724\\"")
Oluwatomilola Bolaji1*, Damilola Bamidele1, Adedayo Adeboye2 and Abiola Tanimola1 <\/strong><\/p>\n
\n<\/em>2<\/sup><\/em>Department of Food Science and Technology, Osun State University, Osogbo, Nigeria<\/em><\/p>\n\n\n
\n ARTICLE INFO<\/strong><\/td>\n ABSTRACT<\/strong><\/td>\n<\/tr>\n \n Article history:
\n<\/em><\/strong>Received: February 18, 2020
\nAccepted: January 18, 2021<\/td>\nThe growing world population with increasingly demanding consumers has led to considering insects as part of are normal diet since they are good sources of proteins, and could therefore potentially contribute to global food security. This study produced Oryctes rhinoceros <\/em>L. larvae powder and investigated the impact of preparation and processing methods (degutted; roasted and dried) on some quality parameters of O. rhinoceros <\/em>larvae powder. Each batch was prepared with and without their gut respectively. Physico-chemical analyses were determined on the powder, while sensory evaluation was carried out on the whole O. rhinoceros <\/em>larvae using standard procedures. Moisture content of the powders ranged from 3.57 – 5.66%, protein content (51.60 – 62.65%), fat (8.71 \u2013 12.67%), ash (3.97 – 10.25%), fibre (15.57 – 19.52%) and carbohydrate (0.12 – 6.56%). The results of functional properties revealed a range of 2.64 \u2013 2.98 mg\/g for water absorption capacity, oil absorption capacity of 2.43- 2.70 mg\/g and bulk density of 0.48 \u2013 0.51 g\/mL.\u00a0 Processing (roasting and oven drying) had no significant effect on the sensory and physico-chemical properties of whole O. rhinoceros<\/em> larvae and O. rhinoceros<\/em> larvae powder, while the removal of the gut significantly contributed to the improvement of the quality and sensory appeal of O. rhinoceros <\/em>larvae.<\/td>\n<\/tr>\n \n Keywords:
\n<\/em><\/strong>insect protein powder
\nentomophagy
\nedible insects
\nfood-based approach<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"