Matiza Ruzengwe F, Manditsera F A, Madimutsa O N, Macheka L, Kembo G, Fiore A, Ledbetter M, Mubaiwa J
Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe.
Centre for Innovation and Technology Transfer, Marondera University of Agricultural Sciences and Technology, P.O Box 35, Marondera, Zimbabwe.
J Insects Food Feed. 2023 Aug 27;9(9):1187-1197. doi: 10.3920/JIFF2022.0046. Epub 2023 Apr 7.
Mopane worms () is an important source of food and contribute to the nutrition of people who consume them. However, the traditional processing methods may have detrimental effects on the nutritional value and should also guarantee microbial quality. In this study, the nutritional composition and microbial quality of mopane worms processed under different boiling time (0-20 min) and drying temperature (40-60 °C) conditions were investigated and optimised using response surface methodology. An increase in the boiling time at the lowest drying temperature resulted in an increase in protein content and reduction in coliform counts. The optimum conditions of boiling for 20 min and drying at 40 °C resulted in mopane worms with a protein content of 49.4% DW and coliform counts <1.5 log cfu/g. In addition, high concentrations of crude fibre (13.6% DW) and fat (20.2% DW), as well as Fe (19.0 mg/100 g) and Zn (17.9 mg/100 g) were also recorded. A decrease in the total bacterial count, and yeasts and moulds at the boiling time ≥20 min irrespective of the drying temperature suggested that exposure to heat reduced the microbial growth and contamination. Reduction of the mopane worms' moisture content (<7%) due to drying further slowed down the rate of microbial growth. The optimal processing conditions (boiling for 20 min and drying at 40 °C) are recommended for pretreatment of mopane worms prior to further processing into various products.
mopane蠕虫（）是一种重要的食物来源，对食用它们的人的营养有贡献。然而，传统的加工方法可能会对营养价值产生不利影响，并且还应保证微生物质量。在本研究中，使用响应面法研究并优化了在不同煮沸时间（0 - 20分钟）和干燥温度（40 - 60°C）条件下加工的mopane蠕虫的营养成分和微生物质量。在最低干燥温度下延长煮沸时间会导致蛋白质含量增加和大肠菌群计数减少。煮沸20分钟并在40°C干燥的最佳条件下得到的mopane蠕虫蛋白质含量为49.4%干重，大肠菌群计数<1.5 log cfu/g。此外，还记录到高浓度的粗纤维（13.6%干重）和脂肪（20.2%干重），以及铁（19.0毫克/100克）和锌（17.9毫克/100克）。无论干燥温度如何，在煮沸时间≥20分钟时总细菌数、酵母菌和霉菌数量减少，这表明加热可减少微生物生长和污染。干燥导致mopane蠕虫的水分含量降低（<7%），进一步减缓了微生物生长速度。建议在将mopane蠕虫进一步加工成各种产品之前，采用最佳加工条件（煮沸20分钟并在40°C干燥）进行预处理。
