Abstract
AbstractDried and defatted, water extracted and hydrogen peroxide treated silk worm chrysalides (SWC) were analysed for gross composition as well as for energy, fatty acids and amino acids. The amino acid analyses showed well‐balanced amino acid patterns. Water extraction and hydrogen peroxide treatment improved odour, taste and colour of the product. Tests with rats showed that raw and water extracted SWC were well utilised whereas hydrogen peroxide treated SWC showed reduced protein utilisation. It is concluded that the water extracted SWC is better suited for eventual use as a food component than the hydrogen peroxide treated SWC.
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