Chamoun Loloah, Karboune Salwa, Lutterodt Herman E, Melgar-Quinonez Hugo
School of Human Nutrition McGill University.
Department of Food Sciences and Agriculture McGill University.
Food Sci Nutr. 2023 Jul 17;11(8):4583-4595. doi: 10.1002/fsn3.3418. eCollection 2023 Aug.
Edible insects, such as palm weevil larvae, have been promoted as an alternative source of nutrients in developing countries for their nutritional benefits, cost-effective rearing, and yearly availability. Unfortunately, consumer acceptance remains a barrier to their utilization. A supplemental palm weevil larvae and tomato paste were developed as part of efforts to understand whether incorporating edible insects into staple foods could help overcome this barrier. Palm weevil larvae flour and tomato paste were mixed in three formulations that had 8, 15, and 30% of palm weevil larvae flour. Samples were subjected to proximate and mineral content analyses and sensory evaluation. Among the blends, tomato paste containing 30% palm weevil larvae had the highest protein, fat, and total solids content as compared to unfortified tomato paste. Iron and zinc levels also increased with increasing levels of palm weevil larvae flour. Carbohydrate and crude fiber concentrations of the samples, however, decreased with increasing fortification levels. The overall acceptance and willingness to purchase fortified tomato paste as determined by sensory evaluation was high for all samples and increased with increasing knowledge about palm weevil larvae's nutritional benefits. Overall acceptance and willingness to purchase fortified tomato paste were significantly dependent on the samples' color and consumers' overall liking of the products. Tomato paste fortified with palm weevil larvae can provide a complementary source of iron for Ghanaians.
食用昆虫，如棕榈象鼻虫幼虫，因其营养益处、经济高效的饲养方式以及全年可获取性，在发展中国家被推广为一种替代性营养来源。不幸的是，消费者的接受度仍然是其利用的一个障碍。为了了解将食用昆虫纳入主食是否有助于克服这一障碍，研发了一种添加了棕榈象鼻虫幼虫的番茄酱。将棕榈象鼻虫幼虫粉和番茄酱按三种配方混合，其中棕榈象鼻虫幼虫粉的含量分别为8%、15%和30%。对样品进行了近似成分和矿物质含量分析以及感官评价。在这些混合物中，与未强化的番茄酱相比，含有30%棕榈象鼻虫幼虫的番茄酱蛋白质、脂肪和总固体含量最高。铁和锌的含量也随着棕榈象鼻虫幼虫粉含量的增加而增加。然而，样品的碳水化合物和粗纤维浓度随着强化水平的提高而降低。通过感官评价确定，所有样品对强化番茄酱的总体接受度和购买意愿都很高，并且随着对棕榈象鼻虫幼虫营养益处了解的增加而提高。总体接受度和购买强化番茄酱的意愿显著取决于样品的颜色和消费者对产品的总体喜好程度。添加了棕榈象鼻虫幼虫的番茄酱可以为加纳人提供补充性的铁源。
