Mealworm Powder Research Articles

Quality Evaluation of Perilla Seed Gangjung added with Mealworm Powder

Purpose: This study investigated mechanical properties and quality characteristics, such as color, and performed a sensory evaluation of Perilla seed Gangjung added with of Perilla seed Gangjung add with mealworm powder, amino acids, fatty acid contents as inner beauty foods. Methods: Moisture, and crude fat, protein and ash content were measured by chemical analysis according to AOAC guidelines. Amino acid and fatty acid composition were analyzed by automatic amino acid analyzer and, gas chromatography, respectively. Results: MC06 which is Perilla seed Gangjung with mealworm powder 6% had lower carbohydrate content and higher protein and fat content than the control group. Fatty acids content of oleic, linoleic, and linolenic acid MC06, were not higher than those of control group. Amino acids was significantly higher in the MC 06 group than in the control group, especially, of valine (control group, 514.0 mg, MC06 group, 682.7 mg), leucine (control group, 904.2 mg, MC06 group 1013.3 mg), and isoleucine (control group, 376.7 mg, MC06 group 492.3 mg), thus, branched amino acid content was higher in the MC06 group than in the control group. Conclusion: Perilla seed Gangjung with mealworm powder has excellent amino acid content, especially valine, leucine and isoleucine, which are branched chain amino acids, and linolenic acid, which is an essential fatty acid. Therefore, Perilla seed Gangjung with mealworm powder can prevent sarcopenia, and cardiovascular diseases. In the future, various studies on inner beauty foods using mealworm powder need to be conducted.

Protein quality and physicochemical properties of commercial cricket and mealworm powders.

The pressing need for protein supply growth gives rise to alternative protein sources, such as insect proteins. Commercial cricket and mealworm powders were examined for their protein quality, surface charge and functional attributes. Both insect powders had similar proximate compositions with protein and ash contents of ~ 66%db (dry weight basis) and 5%db, respectively, however cricket powder contained more lipid (16.1%, db) than mealworm powder (13.7%, db). Mealworm protein had an amino acid score of 0.71 and was first limiting in lysine, whereas cricket protein was first limiting in tryptophan with an amino acid score of 0.85. In vitro protein digestibility values of 75.7% and 76.2%, and in vitro protein digestibility corrected amino acid scores of 0.54 and 0.65, were obtained for mealworm and cricket powders, respectively. Zeta potential measurements gave isoelectric points near pH 3.9 for both insect powders. Mealworm and cricket powders had water hydration capacities of 1.62g/g and 1.76g/g, respectively, and oil holding capacities of 1.58g/g and 1.42g/g, respectively. Both insect proteins had low solubility (22-30%) at all pHs (3.0, 5.0, and 7.0) measured. Cricket powder had a foaming capacity of 82% and foam stability of 86%, whereas mealworm powder was non-foaming. Values for commercial pea and faba bean protein concentrates were reported for comparative purposes. The insect proteins had similar protein quality as the pulse proteins and had higher solubility at pH 5.0 but were much less soluble at pH 7.0.

Implementation of edible insect programmes in developing countries to improve food security: findings from a training initiative and a train-the-trainer programme

Abstract Background In 2013, the UN Food and Agriculture Organization released a report explaining the potential of nutrient-dense and environmentally friendly edible insects to help reduce malnutrition and feed the growing world population. The MealFlour programme started in Guatemala in July, 2016, with the goal of increasing access to protein, reducing malnutrition, and improving food security. MealFlour and local organisations partnered to teach people how to make in-home mealworm farms and how to process mealworms into a protein-rich powder. Mealworm powder is easily incorporated into existing recipes, and can be sold as a source of income. Here, we describe the MealFlour programme and train-the-trainer programme that aims to create a community of mealworm farmers in Guatemala. Methods MealFlour worked with local partner organisations that have existing outreach programmes in communities with food insecurity in Quetzaltenango, Chimaltenango, and Huehuetenango, Guatemala. The partners identified community leaders, health workers, or teachers who were interested in participating in a train-the-trainer programme. Bilingual trainers were included (Spanish and Mayan languages) to reach indigenous populations. Trainers participated in a 6-month programme of five classes, weekly home visits, and monthly focus groups. MealFlour's local partners help conduct long-term monitoring and evaluation of the programme. We measure farm success and the improvements in health, income, and diet. Findings MealFlour has worked with five partner organisations, introduced mealworm farming to 296 people, and helped five families set up a farm through the initial training programme, and an additional ten families through a train-the-trainer model. Because of the climate in the western highlands of Guatemala, the initial MealFlour programme yielded no output of mealworms for several months until participants discovered solutions to improve the farms and shared these during structured focus groups. All five participants in the initial training programme retained farming knowledge from the classes. Evaluation of farm outputs and effects on nutrition is ongoing. Community leaders in the train-the-trainer programme in Chimaltenango expressed interest in mealworm farming despite the small culture of eating insects in this region. Their outreach is ongoing to recruit other interested community members. In Huehuetenango, there is a robust culture of eating insects and there is interest in home-grown edible insects to increase access to protein. Interpretation The main ongoing challenge in the MealFlour programme is optimising farm output in the varying Guatemalan climates while using low-cost materials. Future edible insect programmes should set up test farms with local partners to adapt the process to varying climates, do acceptability studies, and involve participants in the design of the farms and best practices for the farming process. Future studies should analyse the risk of reliance on only one insect species. Funding The Resolution Project, HealthRoots Foundation, The University of Chicago.

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread.

In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm powder (MP) did not negatively affect the technological features of either doughs or breads. All the tested doughs showed the same leavening ability, whereas breads containing 5% MP showed the highest specific volume and the lowest firmness. An enrichment in protein content was observed in experimental breads where the highest values for this parameter were recorded in breads containing 10% MP. Breads fortified with 10% MP also exhibited a significant increase in the content of free amino acids, and especially in the following essential amino acids: tyrosine, methionine, isoleucine, and leucine. By contrast, no differences in nutritional quality of lipids were seen between fortified and control breads. Results of sensory analyses revealed that protein fortification of bread with MP significantly affected bread texture and overall liking, as well as crust colour, depending on the substitution level. Overall, proof of concept was provided for the inclusion of MP into bread doughs started with different leavening agents (sourdough and/or baker’s yeast), at 5 or 10% substitution level of soft wheat flour. Based on the Technology Readiness Level (TRL) scale, the proposed bread making technology can be situated at level 4 (validation in laboratory environment), thus suggesting that the production of breads with MP might easily be scaled up at industrial level. However, potential spoilage and safety issues that need to be further considered were highlighted.

Quality Characteristics of Sulgidduk Prepared with Different Levels of Defatted Mealworm Powder

Quality Characteristics of Sulgidduk Prepared with Different Levels of Defatted Mealworm Powder

탈지 밀웜 분말 첨가량을 달리하여 제조한 찰떡파이의 품질특성

탈지 밀웜 분말 첨가량을 달리하여 제조한 찰떡파이의 품질특성

Mealworm Powder as Culture Media of Local Isolate Semarang Entomopathogenic Nematodes

Many researchers confirmed that entomopathogenic nematodes (EPNs) of the genera Heterorhabditis and Steinernema can be cultivated in vitro using artificial media that containing animal nutrition. However, artificial media with insect component hasn’t been widely studied. This research aims to analyze the population of EPNs isolate of Semarang cultivated in mealworm powder media. Five doses of mealworm powder (Tenebrio molitor) were tested in this research, i.e: 0.5; 1.0; 1.5; 2.0 g. Culture media using 1 g of mealworm larvae was used as control. The best treatment was further tested for its pathogenicity on Macrotermes sp. at seven levels of invective juveniles (IJs) : 0; 50; 100; 150; 200; 250; 300 IJs/mL. Each treatment was repeated five times. The EPNs population and termites mortality were analyzed using ANAVA, whereas pathogenic value was calculated using Probit analysis. The result showed EPNs population were significantly (LSD test; α> 0.05), likewise on termites mortality. The EPNs isolate of Semarang optimally at 0.5 g mealworm powder and pathogenicity against termites based on LD50 and LD90 values at 220 JI/mL and 410 JI/mL doses, respectively. In conclusion, this result can be an alternative to mass cultivation of EPNs, in effort of development of local bioinsecticides. The findings of this study also inform farmers that EPNs can be easily cultivated using the simple and available materials.

Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder

Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder

Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Abstract Extruded cereals made of wheat flour and grinded Yellow mealworm larvae (Tenebrio molitor) were produced to investigate the effect of insect inclusion (0%, 10%, 20%) and processing conditions (barrel temperature and screw speed) on their nutritional content, microstructure, texture and digestibility. Snacks enriched with 10% mealworm powder shifted their macronutrient composition towards a protein content high enough to claim the food as “source of protein” according to European food regulation. At 10% of enrichment, the adoption of high barrel temperature and screw speed significantly improved the microstructure, in terms of expansion and pore structure, delivering acceptable textural qualities. At 20% substitution, snacks showed poor expansion properties, mainly due to the presence of fat in the larvae. Starch and protein digestibility of were correlated with microstructure properties as a function of porosity, pore size and wall thickness. Interestingly, mechanical forces generated in extrusion likely improved the digestibility of T. molitor proteins which are tightly bound and sclerotized to the exoskeleton. Tailoring processing conditions and formulation insect ingredients can be successfully incorporated into extruded cereal snacks. Industrial relevance This study evaluated the nutritional and technological properties of extruded cereal snacks enriched with an edible insect powder (T. molitor). Results suggested that edible insects can be used as novel ingredient in extruded snacks and pointed out how processing conditions can modulate snack digestibility.

제조 방법을 달리한 갈색거저리 유충 탈지 분말의 물리화학적 특성 및 저장 안정성

Mealworm, a type of edible insect, is a superior food material suitable for industrial products. In this study, four different defatted mealworm powders were prepared to determine proper manufacturing conditions. Solvent extraction method reduced lipid contents of mealworms more than pressed mealworms, and lowered lipid contents caused bright colors and good physicochemical properties for powders. In comparison, differences among milling machines used for making powders were strongly related with average size of particles. Meanwhile, the predicted shelf-life of defatted mealworm powders judged by accelerated experiments was 1 year or longer. To enhance shelf-life of mealworm powders, addition of tocopherol to mealworm powders at a concentration of 0.2% could intensify oxidative stability and microbial inhibition.

갈색거저리 유충 단백가수분해물의 제조 및 항산화 활성

The present study was carried out to evaluate the applicability of Tenebrio molitor larvae (mealworm) as a health functional food material in order to contribute to the development of the domestic insect industry and health functional food industry. Protein hydrolysates were prepared from mealworm powder by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrase, and papain), and the hydrolysates were then tested for their antioxidant activities. Based on available amino group contents and sodium dodecyl sulphate-polyacrylamide gel electrophoresis analyses, mealworms treated with alcalase (4,781.39 μg/mL), flavourzyme (5,429.35 μg/mL), or neutrase (3,155.55 μg/mL) for 24 h showed high degree of hydrolysis (HD) value, whereas HD values of bromelain (1,800 μg/mL) and papain-treated (1,782.61 μg/mL) mealworms were much lower. Protein hydrolysates showing high HD values were further separated into > 3 kDa and ≤ 3 kDa fractions by a centrifugal filter system and then lyophilized, and the production yields of the low molecular weight protein hydrolysates (≤ 3 kDa) by alcalase, flavourzyme, and neutrase were 42.05%, 26.27%, and 30.01%, respectively. According to the RC 50 values of the protein hydrolysates (≤ 3 kDa) obtained from three different antioxidant analyses, all three hydrolysates showed similar antioxidant activities. Thus, alcalase hydrolysates showing the highest production yield of low molecular weight protein hydrolysates were further tested for their inhibitory effects on peroxidation of linoleic acid by measuring thiobarbituric acid values, and the results show that peroxidation of untreated linoleic acid increased dramatically during 6 days of incubation. However, pretreatment with the hydrolysates (100∼800 μg/mL) significantly inhibited linoleic acid peroxidation in a dose-dependent manner over 6 days.

Quality Evaluation of Acorn Mook prepared with Mealworm(Tenebrio molitor) Powder

Quality Evaluation of Acorn Mook prepared with Mealworm(Tenebrio molitor) Powder

갈색거저리 유충 분말을 이용한 쿠키 제조 및 품질평가

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.

Quality Characteristics of Patty Prepared with Mealworm Powder

Quality Characteristics of Patty Prepared with Mealworm Powder

국산 및 중국산 갈색거저리(Tenebrio molitor)의 영양성분 및 유해물질 비교분석

국산 및 중국산 갈색거저리 유충의 일반성분의 함량 분석결과, 갈색거저리의 동결건조 분말은 고함량의 단백질(50.32∼52.99%)을 포함하고 있었고, 중국산 분말이 약 2.67% 정도 국산에 비해 높은 단백질을 함유하고 있었다. 갈색거저리의 필수 및 비필수아미노산을 포함하고 있었고, 분석된 아미노산의 함량은 국산과 중국산이 비슷한 수준을 나타내었으며, 비필수아미노산 중 glutamic acid의 함량이 다른 아미노산에 비해 가장 높게 존재하였다. 지방산의 분석 결과, 갈색거저리 분말은 총 지방산 중 76.80∼80.55%의 많은 불포화지방산을 함유하고 있었다. 불포화지방산 중 linoleic acid는 국산 20.80±1.1%, 중국산 34.69±1.9%로 13.89% 차이, oleic acid는 국산 51.40±0.47%, 중국산 40.20±1.5%로 11.2%의 차이, linolenic acid는 국산 0.5%, 중국산 1.4%로 명확한 함량 차이와 유의성(p<0.05)이 인정되었다. 유해물질인 식중독균(E. coli O157:H7, Salmonella spp.)은 국산과 중국산 분말 모두에서 검출되지 않았으며, 중금속 검사 결과에서 수은(Hg)이 국산과 중국산에서 각각 0.03 mg/kg, 0.08 mg/kg으로 검출되었으나 일반식품의 기준치 이하로 확인되었고 그 밖의 중금속은 존재하지 않았다.