Abstract
The chemical composition, amino acids, and fatty acids of the sorghum bug indicate good nutritional value. The quality of its protein showed the sorghum bug to be a good and suitable source of edible protein. Analysis of dried adults showed high levels of crude protein and fat. The bug protein contained 16 known amino acids, including all the essential amino acids. Oleic, palmitic, linoleic, and linolenic acids were the predominant fatty acids in oil from the sorghum bug. The extracted insect oil was suitable for frying and biodeisel production.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
