检索结果-南通市图书馆

From Novelty to Normalcy:Making entomophagy a Common Diet

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

NASS Journal of Agricultural Sciences 2021年第2期3卷 23-27页

作者： Jingjing Tao International College Beijing China Agricultural UniversityBeijing100083China

This paper presents an analysis of the future of insect eating in two dimensions:the barriers of making insect eating popular and possible pathways to make entomophagy a common ***,the brief introduction is stated to make a clear statement of normalizing insect eating,discuss the topic's relevance with current news regarding COVID-19 and provide a clear thesis ***,the obstacles that prevent many people eating insects are evaluated through the framework of Failure of Diffusion Theory and“Yuck”*** the last part,possible solutions are offered accordingly,to help accomplish the goal of making insect food ***,some end notes and closing thoughts are included in the conclusion.

关键词： entomophagy Failure of diffusion theory Yuck factors Diet transformation

Chemical Composition of the Neochetina eichhorniae and Neochetina bruchi and Their Potential for Use as Livestock Feed

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Advances in Entomology 2023年第1期11卷 38-46页

作者： Ian Kimani Guchu Monica Ayieko Lorna-Grace Okotto Jaramogi Oginga Odinga University of Science and Technology Bondo Kenya

Neochetina eichhorniae and Neochetina bruchi have been used for over four decades as Eichhorniae crassipes classical biological control agents globally. Despite the success of bio-control against the water hyacinth globally at different levels and environmental sustainability, biological control against water hyacinth seems to have overlooked the socio-economic sustainability in assisting the ravaged communities, gain resilience and adapt to the challenges of the invasive alien species. This manuscript evaluates the potential to draw out more from biological control of the water hyacinth by evaluating the potential to utilize Neochetina eichhorniae and Neochetina bruchi as feed. The live insects of the two species were collected from the water hyacinth marts in the nearby L. Victoria in Siaya county, Kenya. Where they were then transferred for semi-cultivation in localized ponds for reproduction and closer monitoring. The ponds having been set up in completely randomized design while in the open within the same climatic region mimicked the water quality and most abiotic conditions of the lake necessary for the insects’ and host plant acclimatization and reproduction. The samples for proximate analysis were collected from these ponds as per the research and experimental design. The chemical compositions of the Neochetina bruchi, N. eichhorniae and their larvae composite, satisfactorily compared to basic fish feed requirements, specifically as a protein source having crude protein (CP) percentage per DM of 55.0350 ± 0.025, 54.4350 ± 0.035 and 62.2750 ± 0.025 respectively.

关键词： Bio-Control Eichhornia crassipes entomophagy Neochetina bruchi Neochetina eichorniae Proximate

Impact of Cooking Time on the Physicochemical and Nutritional Properties of Macrotermes subhyalinus and Imbrasia obscura

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2023年第4期14卷 369-384页

作者： Clément Saïdou Kouabiteu Marivaux Lesage Djouffa Bouba Adji Mohammadou Ahmed Ali Clergé Tchiegang Department of Food Engineering and Quality Control University Institute of Technology University of Ngaoundere Ngaoundere Cameroon Department of Food Sciences and Nutrition National School of Agro-Industrial Sciences University of Ngaoundere Ngaoundere Cameroon

Insects are considered as an important source of essential nutrients because of their nutritional value which in turn is related to proteins, lipids, and mineral elements. In order to optimise the nutritional quality of insects, there is a need to identify processing and cooking methods that will result in higher retention of quality nutrients. Several researchers have investigated the effect of cooking methods on the nutritional quality of edible insects. The effect of cooking time on physico-chemical and nutritional parameters of Macrotermes subhyalinus Rambur and Imbrasia obscura Butler was evaluated in this study. M. subhyalinus échantillons were fried and grilled at a temperature of 150°C at intervals of 3, 6, 9, and 12 minutes. I. obscura was initially boiled at 93.4°C for 6, 9, 12, and 15 minutes. Then, I. obscura which had been boiled for six minutes at 93.4°C was fried for 3, 6, 9, and 12 minutes, respectively, at 150°C. The analysis used the pre-levered samples from those various times. The results obtained for M. subhyalinus and I. obscura respectively demonstrate that these two insects comprise primarily proteins (36.83 and 59.04 g/100g DM), lipids (54.24 and 18.67 g/100g DM), and total mineral content (5.87 and 7.82 g/100g DM). With increased cooking time, physical-chemical and nutritional indicators decreased significantly (p 0.05). When the insects were fried and toasted, the total mineral content increased, but only the lipids increased considerably (p 0.05). Fry for 3 to 6 minutes and toast for 3 to 6 minutes are treatments for M. subhyalinus that better conserve nutrients. To preserve the nutritional value, scalding I. obscura for 6 minutes and combining it with frying it for 3 minutes are highly advised.

关键词： entomophagy Insects Processing Nutritional Value

Edible insects in China： Utilization and prospects

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Insect Science 2018年第2期25卷 184-198页

作者： Feng, Ying Chen, Xiao‐Ming Zhao, Min He, Zhao Sun, Long Wang, Cheng‐Ye Ding, Wei‐Feng Research Institute of Resource Insects Chinese Academy of Forestry Kunming China

The use of edible insects has a long history in China, where they have been consumed for more than 2000 years. In general, the level of acceptance is high for the consumption of insects in China. Many studies on edible insects have been conducted in the last 20 years, and the scope of the research includes the culture ofentomophagy and the identification, nutritional value, farming and breeding of edible insects, in addition to food production and safety. Currently, 324 species of insects from 11 orders are documented that are either edible or associated with entomophagy in China, which include the common edible species, some less commonly consumed species and some medicinal insects. How- ever, only approximately 10 to 20 types of insects are regularly consumed. The nutritional values for 174 species are available in China, including edible, feed and medicinal species. Although the nutritional values vary among species, all the insects examined contain pro- tein, fat, vitamins and minerals at levels that meet human nutritional requirements. Edible insects were, and continue to be, consumed by different ethnic groups in many parts of China. People directly consume insects or food products made from insects. The processing of products from insect protein powder, oil and chitin, and the development of healthcare foods has been studied in China. People also consume insects indirectly by eating livestock that were fed insects, which may be a more acceptable pathway to use insects in human diets. Although limited, the data on the food safety of insects indicate that insects are safe for food or feed. Incidences of allergic reactions after consuming silkworm pupae, cicadas and crickets have been reported in China. Insect farming is a unique breeding industry in rural China and is a source of income for local people. Insects are reared and bred for human food, medicine and animal feed using two approaches in China： the insects are either fully domesticated and reared comple

关键词： edible insects entomophagy nutritive value insect food safety insectfarming

Protein quality of four indigenous edible insect species in Nigeria

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food Science and Human Wellness 2018年第2期7卷 175-183页

作者： Oibiokpa Florence Inje Akanya Helmina Olufunmilayo Jigam Ali Audu Saidu Abubakar Ndaman Egwim Evans Chidi Department of Biochemistry Federal University of TechnologyP.M.B 65MinnaNigeria

Food security is a serious concern particularly for developing *** overcome hunger and malnutrition there is a need for increased research towards finding alternative and cheaper sources of *** have been reported to be rich in protein and could be alternative sources of *** work was therefore designed to determine the protein quality of moth caterpillar,termite,cricket and grasshopper and the effects of diets supplemented with these insects on some biochemical and haematological indices of *** amino acid compositions of the insects were determined using standard analytical *** iso-nitrogenous and isocaloric diets were formulated on a 10%protein basis with the insects and casein.A Nitrogen free diet was also formulated as *** six(36)young weanling albino rats(21–28 days old)were divided into 6 groups and fed with the diets ad libitum for 28 *** weekly weight gain and daily feed intake were recorded,urine and faeces were collected for nitrogen determination using Kjedahl method and the data obtained used to calculate the various protein quality *** the feeding trial periods,the rats were sacrificed,blood samples collected and organs excised for various *** was found to have the highest amino acid score(0.91),protein efficiency ratio(1.78),net protein ratio(3.04)biological value(93.02%)and protein digestibility corrected for amino acid score(0.73)as compared to other insect proteins *** organ body weight ratios of the liver,spleen,lung and heart of rats placed on the insect supplemented diets were not significantly different(p>0.05)from those fed with casein and basal *** total protein concentrations in rats fed with cricket diet were not significantly different(p>0.05)from those fed casein diet while serum LDL cholesterol concentration was lowest in rats fed cricket *** finding in this work that the selected insects are nutritious and safe for consumption may a

关键词： Protein quality Insect species Biochemical parameters Haematological parameters entomophagy