Nutritional composition, quality, and shelf stability of processed (edible grasshoppers).

The nutritional and commercial potential of the edible grasshopper (, in ), a delicacy in Uganda and many East African tribes, is limited by a short shelf life and unverified nutritional value. This research established that is nutritious with 36-40% protein, 41-43% fat, 2.5-3.2% carbohydrate, 2.6-3.9% ash, 11.0-14.5% dietary fiber, and 900-2300 g/100 g total carotenoids on a dry matter basis. Sautéing was the most preferred processing method resulting in grasshoppers with a notably better aroma and flavor. After 12 weeks of storage at room temperature, processed and vacuum packed, ready-to-eat grasshoppers maintained their edible quality with an acid value of 3.2 mg KOH/g, a total plate count of log 1.8 cfu/g, and an overall acceptability of 6.7-7.2 on a 9-point hedonic scale. Further research is required for extending the shelf stability beyond 12 weeks and characterizing the profile of major nutrients.