Characteristics of maize flour tortilla supplemented with ground Tenebrio molitor larvae.

Abstract

The larva of the Tenebrio molitor, known as the yellow meal worm, is a plague of wheat and flours. Consumption of the raw insects is not well accepted because of their appearance. The objective of the present work was to grow T. molitor larvae under standard conditions, to analyze the chemical composition of the larvae powder, and to prepare supplemented maize tortillas. Protein and fat contents were performed with standard methods. Tenebrio larvae powder had a 58.4% protein content; this protein was rich in essential amino acids such as phenylalanine, tyrosine, and tryptophan; the found values satisfied those recommended by the Food and Agriculture Organization. Fatty acid composition was determined by GC-MS showing high contents of oleic acid and linoleic acid (19.8 and 8.51%, respectively). A large proportion of unsaturated fatty acids of longer chains was detected. Long-chain fatty acids having two or three double bonds have been claimed as highly beneficial to health. Tortillas supplemented with larvae powder had excellent consumer acceptance, and tortilla protein content increased by 2% as well as the amount of essential amino acids. These results show new ways to consume insects and at the same time increase the nutritional value of the original food products.