Nutritional Value Research Articles

Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgarisL).

The effects of traditional processing techniques-cooking, autoclaving, and roasting-on the physicochemical properties, anti-nutritional factors (ANF), and amino acid composition of red kidneybeans (RKB) were investigated. Significant alterations in proximate composition were observed: cooking generally increased protein levels, while roasting decreased fiber content. Autoclaving produced diverse effects. Evaluation of functional properties revealed changes in water activity, density, and color. Cooking increased water activity and lightness, whereas roasting and autoclaving led to darker colors and reduced water activity. Cooking effectively enhanced protein content and reduced ANF, while texture profile analysis (TPA) showed variations in hardness, adhesiveness, and resilience. Autoclaving resulted in softer beans, and cooking influenced adhesiveness and springiness. ANF analysis showed reductions post-processing, especially with cooking and autoclaving. Amino acid composition varied across processing methods, with notable effects from cooking and roasting. Microstructural changes observed via Scanning Electron Microscopy (SEM) suggested improved nutrient bioavailability. Fourier Transform Infrared (FTIR) spectroscopy indicated alterations in the chemical composition of proteins, lipids, and carbohydrates, attributed to the different processing methods. This comprehensive study highlights the complex interactions between cooking techniques and the physicochemical properties of legumes, providing valuable insights for optimizing their nutritional value. Traditional method of cooking RKB enhances the nutritional value.

Profiling of agronomic traits and folic acid in five dessert bananas (Musa spp.)

Many varieties of Musa spp. have been used as edible fruits around the world. Bananas belong to the genus Musa, whose fruits contain high calories and nutritional values. There is little data on agronomic traits and folic acid (FA) concentrations of different types of dessert bananas in Vietnam. This study aimed to determine such information in the fruits of five banana varieties, including Cau, Xiem, Gia Huong, Com, and Dole. Agronomic characteristics were considered, including fruit size and weight, peel colour and pulp firmness, while FA concentrations were quantified by high-performance liquid chromatography. The results showed significant differences among agronomic values and FA contents. Dole had the heaviest weight (175.48 g), followed by Xiem (123.71 g), Gia Huong (121.77 g), Com (103.12 g) and Cau (52.07 g). The size (length × width) of 5 cultivars has significant differences, including Dole (16.22 × 4.17 cm), Xiem (11.78 × 4.44 cm), Gia Huong (15.44 × 4.22 cm), Com (11.59 × 3.88 cm) and Cau (9.00 × 3.79 cm). For the colour results, most banana cultivars had yellow peels, except Gia Huong which remained green colour at ripening stages (b/a<0). The pulp firmness is expressed with the hardest value from Xiem (0.59 N), then Dole (0.36 N), Com (0.32 N), Cau and Gia Huong (0.29 N). The FA concentrations ranged 3-12 μg /100 g fresh weight. The cultivar Cau had the highest level of FA per 100 g fresh weight (12.04 μg), followed by Gia Huong (8.76 μg), Dole (6.00 μg), Xiem (4.62 μg), and Com (3.14 μg). The FA contents were positively correlated with the colour brightness L, performed by Pearson value, with r = 0.755 (p<0.001). On the other hand, an inverse correlation was found between FA concentration and the fruit weight (r = -0.542, p<0.001) and the pulp firmness (r = -0.337, p<0.05). In conclusion on 5 varieties of dessert bananas, measured values of agronomic traits and FA have been recorded, and Pearson analysis shows a positive relation between FA and colour brightness and a negative one between FA and fruit weight/firmness.

Production and characterization of yogurt formulated with ɑ-D-mannan produced by Kluyveromyces marxianus

Yogurt is a popular dairy product known for its flavor and nutritional value. Consumer acceptance of yogurt depends largely on its structural integrity, sensory properties, and rheological behavior, and certain additives are necessary to improve its texture. Natural skimmed yogurt, due to its low-fat composition, has a manufacturing defect reflected in the texture and runniness of the product, increasing the need for thickeners and stabilizers to give the product the desired appearance and texture. Alternative sources of stabilizers/thickeners have been tested to offer a viable additive for use. Thus, this study aimed to propose a yogurt formulated with mannan polysaccharide produced by the yeast K. marxianus, to evaluate its ability to improve the technological and functional properties of the product. Formulations were tested with mannan concentrations ranging from 0.1 to 0.5%. The result shows that the yogurt formulated with 0.1% ɑ-D-mannan exhibits better rheological characteristics. The analysis of the product during the 30-day storage period showed that the product prepared maintained its adequate texture, physicochemical and microbiological characteristics. Thus, the mannan produced by K. marxianus proved to be a possible thickener and stabilizer to be used in the food industry, mainly in the formulation of yogurt.

The stability and bioavailability of xanthohumol loaded by sophorolipid‐based microemulsions in functional beer

AbstractXanthohumol (XN) exhibits numerous physiological activities, yet its instability and proneness to degradation limit its use. Microemulsions, noted for effective drug solubilization and delivery, have been employed to enhance XN's stability and bioavailability in functional beers, using sophorolipids (SL) and Tween 80 (T80) as surfactants. Our development of T80‐ME and T80‐SL‐ME stabilized XN, as confirmed by reduced degradation in high‐performance liquid chromatography analysis and kinetic modeling. We established in vitro release and in vivo pharmacokinetic models, demonstrating improved outcomes with XN‐enriched beer. Our study also assessed total phenols, flavonoids, and antiaging effects in the beer. The formulation minimally affected beer's physicochemical properties, including pH, turbidity, and bitterness. Notably, XN's bioavailability in beer improved 1.79‐ to 7.33‐fold, underscoring microemulsion technology's role in enhancing XN absorption and metabolism. We analyzed the sensory flavor impact of SL biosurfactants in beer, finding them acceptable to consumers. This study highlights microemulsions' potential in elevating functional beer's nutritive value and applications.

Generation Z's appetite for traditional food: unveiling the interplay of sustainability values as higher order construct and food influencers in Indonesia

Promoting traditional food consumption has the potential to accelerate the achievement of sustainable goals since these foods are generally produced with natural local ingredients, are affordable and widely available, support local economies, and suit the tastes of many young Indonesians. This study aims to examine the unique interplay between sustainability value of traditional food as a higher-order construct, food influencer, hedonic attitude, utilitarian attitude and interest in traditional food consumption among Generation Z Indonesians within the framework of Stimulus-Organism-Response (S-O-R) and Value-Attitude-Behaviour (V-A-B) theories. This study analysed 1,292 valid questionnaire responses using Partial Least Squares Path Modelling through SMART-PLS 4 software. The results showed that despite having a significant influence, sustainability value and food influencers have a minimal effect on promoting traditional food consumption. Notably, the utilitarian attitude had a more prominent mediating effect than the hedonic attitude. To optimise the sustainable impact of traditional food consumption, policymakers are advised to educate young people more about the positive environmental impact of these foods through food influencers and other educational institutions. They should also collaborate with traditional food producers to carry out sustainable production but maintain their cost efficiency in production so that they can still provide meals that are affordable, satiating, and nutritious, following the utilitarian preferences of young consumers.

Optimal Harvest Maturity Changes Depending on the Season Throughout the Year in Papaya Grown in Mediterranean Climate-Improved Greenhouses

Papaya is a tropical fruit that is highly appreciated worldwide for its organoleptic properties and its nutritional and medicinal value. The optimal fruit quality for market requirements is determined by genotype, environmental conditions, and crop management, as well as fruit handling at harvest and adequate postharvest conservation. The aim of this work was to determine the optimal maturity stage, based on skin color, at which to harvest papayas grown in Mediterranean greenhouses with active climate control in south-east Spain, depending on the harvest season. We confirm that it is possible to produce high-quality papayas in our conditions, but the optimal harvest maturity stage in each season, along with the postharvest storage capacity, vary throughout the year, even with active climate control. Thus, 10% yellow skin color (S0) is the optimal for harvesting in autumn, mainly due to its better conservation capacity and firmness, having a high TSS content (>11 °Brix). In summer and spring, the lower TSS content discourages harvesting at S0, with S1 (30–40% yellow skin color) or S2 (50–60% yellow skin color) being the optimal stages for harvest to ensure the minimum TSS content required for papaya commercialization (10 °Brix). In any case, papayas produced under our conditions are generally well rated by consumers.

Molecular identification, genetic diversity, and secondary structure predictions of Physalis species using ITS2 DNA barcoding

BackgroundThe genus Physalis belongs to the Solanaceae family and has different species with important nutritional and medicinal values. Species within this genus have limited morphological differences, a characteristic that hinders accurate identification, safe utilization and genetic conservation of promising genotypes. In addition, to prevent the perceived loss of Physalis diversity due to habitat destruction, species delimitation needs attention. In this study, we used the sequence and structural information of the internal transcribed spacer 2 (ITS2) barcode to efficiently identify and discriminate Physalis species from a collection of 34 Physalis accessions.MethodologyPhysalis plant samples were collected from eight Counties in Kenya based on the availability of the germplasm. The voucher specimens were identified using the botanical taxonomy method and were deposited in the University of Nairobi herbarium. A total of 34 Physalis accessions were identified and accessed for diversity based on the ITS2 barcode region. The sequence similarity of the ITS2 genes was analyzed through the Basic Local Alignment Search Tool (BLAST), the nearest Kimura-2-parameter (K2P) genetic distances were calculated and a phylogenetic tree was constructed using the Bayesian inference (BI) method in MrBayes 3.2.7a software. The differences in the ITS2 secondary structure between the species were analyzed.ResultsThe success rate of PCR amplification and sequencing was 75% and 67%, respectively. The analyzed ITS2 sequences displayed significant inter-specific divergences, clear DNA barcoding gaps and high species identification efficiency. Based on the constructed phylogenetic tree, three Physalis species (Physalis peruviana, Physalis purpurea and Physalis cordata) were identified and were clustered in a homogenized distribution. High genetic diversity (0.36923) and genetic distance (0.703) were observed between Physalis peruviana and Physalis cordata. The highest genetic nucleotide diversity (0.26324) and distance (0.46) within species was obtained for Physalis peruviana. The differences in the secondary structures generated from this study discriminated between the Physalis species.ConclusionsOur study demonstrated that ITS2 is a potential DNA barcode for effective identification and discrimination of Physalis species. The results of this study provide insights into the scientific basis of species identification, safe utilization, genetic conservation and future breeding strategies for this important nutritional and medicinal plant species.

Genome Studies in Amaranthus cruentus L. and A. hypochondriacus L. Based on Repeatomic and Cytogenetic Data

Amaranthus cruentus L. and Amaranthus hypochondriacus L. are valuable and promising food crops for multi-purpose use that are distributed worldwide in temperate, subtropical, and tropical zones. However, their karyotypes and genomic relationships still remain insufficiently studied. For the first time, a comparative repeatome analysis of A. cruentus and A. hypochondriacus was performed based on the available NGS data; bioinformatic analyses using RepeatExplorer/TAREAN pipelines; and chromosome FISH mapping of 45S rDNA, 5S rDNA, and the most abundant satellite DNAs. In the repeatomes of these species, interspecific variations in the amount of Ty3/Gypsy and Ty1/Copia retroelements, DNA transposons, ribosomal, and satellite DNA were detected. In the repeatomes of both species, shared satDNAs with high sequence similarity were identified. The chromosome distribution patterns of four effective molecular markers, 45S rDNA, 5S rDNA, AmC4, and AmC9, allowed us to identify all chromosome pairs in the species karyotypes, construct unique karyograms of A. cruentus and A. hypochondriacus, and confirm the close relationship between their genomes. These results are important for comparative karyotypic studies within the genus Amaranthus. Our findings demonstrated that cytogenomic analyses might provide important data on genomic relationships within Amaranthus and increase knowledge on genome organization in these valuable crops.

A comprehensive study of the fatty acid composition, thermal and some physicochemical properties of abdominal and subcutaneous fats of Linda, Mast and Turkish geese.

This study examined the chemical composition, including moisture content, total fat, iodine value, melting point, saponification number, differential scanning calorimetry, fatty acid profiles, and color values (L*, a*, b*), in abdominal (A) and subcutaneous (S) fat of 15-week-old geese from three female varieties: Turkish (Lo), Linda (Li), and Mast (Ma). Results showed significantly higher moisture content in Lo-S compared to abdominal fats (P < 0.05), with consistent fat contents among goose varieties in abdominal fats. Iodine value (IV), melting point (MP), and color values did not differ significantly across varieties within fat types (P > 0.05). The Ma-A group exhibited the lowest saponification number (SN). Lo-S, Li-S, and Ma-S displayed higher onset and peak temperatures than abdominal fats across all groups. Li-A exhibited the highest levels of polyunsaturated fatty acids (PUFA) and an optimal PUFA/SFA ratio (P < 0.05), and Li-S demonstrated the lowest Atherogenic Index (AI), supporting its health-promoting profile. Additionally, Ma-S showed elevated levels of unsaturated fatty acids (UFA), a high nutritive value index, and a favorable AI value (P < 0.05), indicating its suitability for heart-healthy diets. Principal Component Analysis (PCA) identified PC1 with associations to SFA, palmitic acid, iodine value, myristic acid, and a*, while PC2 emphasized total fat content and melting point as pivotal factors. These findings underscore distinct chemical profiles of abdominal and subcutaneous fats in different goose varieties, revealing variations in fatty acid composition and thermal properties. Overall, Li-S, Li-A, and Ma-S fats emerged as optimal choices for consumers seeking healthful dietary fats.

The Provision of Browse and Its Impacts on the Health and Welfare of Animals at the Zoo: A Review.

Browsers are animals that consume significant proportions of leaves, twigs, and bark from woody plants. These species have evolved morphological, physiological, and behavioral adaptations to subsist on a specialized diet. In zoos and other managed care facilities, the provision of browse in appropriate amounts helps promote positive animal welfare. Feeding on browse fulfills behavioral needs and reduces stereotypies, promotes satiety, and provides opportunities for dietary choice and control. However, there are several obstacles that can prevent institutions from providing browse, including physical and chemical hazards, palatability issues, and the difficulty in quantifying the nutritional value of browse. In addition, providing large enough quantities of browse can be challenging, and fresh browse may be especially difficult to provide for zoos in temperate climates. We describe the methods currently utilized to preserve browse and discuss their strengths and weaknesses. We recommend areas of future research for browse provision in zoos.

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products.

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed. BSGF was found to be rich in protein (15.5 ± 0.14g/100g), zinc (7.92 ± 0.44mg/100g), and dietary fiber (52.12g/100g). Cakes with 60% BSGF substitution showed increased fiber content (69.8g/100g) and zinc content (27.04g/100g). Organoleptic evaluation indicated that the tenderness of all three cakes did not show statistical differences. However, among the cakes with BSGF, the 40% substitution level was better accepted by consumers, particularly in terms of flavor. These findings suggest that incorporating BSGF into bakery products can improve nutritional value while offering a sustainable approach to food production by valorizing industry by-products.

Development and Evaluation of Carrot Powder-Enriched Pasta for Improved Dietary Health

Pasta is gaining popularity in the diet of an individual specially among the young. Due to increased awareness about food components for health consciousness, it is important to enhance the nutritional quality of pasta. However, the present study was designed to developed nutrient rich pasta by using carrot powder and refined wheat flour. The developed products analyzed for their nutritional quality, sensory characteristics and storability using standard procedures. It was observed that the nutritional quality of all developed enriched pasta increased significantly (p&lt;0.05) by increasing the level of supplementation of carrot powder with refined wheat flour. In sensory characteristics evaluation it was found that there was a significant (p&lt;0.05) difference among the formulated pastas. Results indicated CP4 (refined wheat flour 65% with carrot powder 35%) pasta higher nutritional value i.e. moisture (8.72%), ash (2.26%), crude protein (11.85%), crude fat (1.39%), crude fiber (4.43%), carbohydrate (71.35%), calcium (84.32 mg/100g), iron (3.62 mg/100g), zinc (1.25 mg/100g), magnesium (71.56 mg/100g), phosphorus (114.17 mg/100g) and potassium (626.49 mg/100g) and CP1 had higher overall acceptability than all the formulated pasta and control (100% refined wheat flour) pasta. Formulated pasta products were obtained in acceptable category even after 60th days of keeping and stored in laminated pouch which showed lower significant changes in color.

A Systematic Review: Assessment of the Metabolomic Profile and Anti-Nutritional Factors of Cannabis sativa as a Feed Additive for Ruminants

Background: Cannabis sativa is a high-value crop that can be cultivated for ruminant’s feed and medicinal purposes. The demand for Cannabis and Cannabis products has increased since the beginning of 21st century. Objectives: The increase in the production cost of high-protein feeds such as lucerne has led to an urgent need to investigate alternative high-protein sources. Methods: Cannabis has been identified as an alternative to lucerne due to its high protein content. Results: However, the cultivation and uses of Cannabis and its by-products in South Africa is limited due to the strict legislation. The metabolites and nutritional value of Cannabis are influenced by growing conditions and soil type. Furthermore, the available literature has shown that Cannabis contains anti-nutritional factors that may affect feed intake or bioavailability and digestibility. Conclusion: Therefore, it is crucial to employ a processing method that can reduce anti-nutritional factors to promote the feed intake and growth rate of sheep. Fermentation, as a processing method, can reduce anti-nutritional factors found in Cannabis, which will make it a palatable alternative feed supplement for ruminants such as Dorper sheep. Overall, this review paper aimed to examine the available literature on the use of Cannabis as an alternative high-protein feed supplement for Dorper sheep in South Africa.

Socio-economic, environmental and health impacts of dietary transformation in Bangladesh

Abstract The transition to healthier diets might be accompanied by trade-offs that occur in other parts of the food system. In this study the trade-offs between socio-economic, environmental, and health indicators were analyzed in different dietary scenarios for Bangladesh between 2022 and 2050. We used a global economic simulation model with updated national food consumption data, extended with a footprint module to track environmental impacts through the food value chain in Bangladesh and its trading partners. This study compares a business-as-usual (BAU) diet with the EAT-Lancet diet and the Bangladesh food-based dietary guidelines (FBDG). The BAU diet has a higher intake of animal products and sugar, and a lower intake of vegetables, fruits, legumes, and nuts than the EAT-Lancet and FBDG diets. We found that promoting a diet with more plant-based proteins has a strong positive impact on dietary health and an overall positive impact on the environment compared to the BAU scenario. This is due to the reduced impact of animal protein production on greenhouse gas emissions and the reduced impact of rice production on water use and nitrogen application. In addition, the transition to sustainable and healthy diets had minor impacts on the wages of low-skilled workers, Bangladesh’s self-sufficiency, and the affordability of food and cereals. In particular, the FDBG diet scenario scored best on diet and cereal affordability, as well as freshwater use compared to the other two scenarios. The decrease in the self-sufficiency ratio was comparable to the BAU diet scenario and smaller compared to the EAT-Lancet diet.

An Overview of the Freshwater Cladoceran Daphnia magna (Straus, 1820) and Its Application in Fish Larviculture

Over the last three decades, aquaculture has become increasingly important, leading to the commercial viability of various shellfish and finfish species. The production of live feed is gaining popularity as a way to enhance the nutritional quality of species raised in aquaculture. Daphnia is a type of small crustacean belonging to the Brachiopoda family, commonly found in freshwater environments. Daphnia spp. serves as an excellent natural food source for tropical fish fry and has emerged as an alternative to traditional fish feeds. Utilizing Daphnia in aquaculture offers benefits such as low cost and ease of cultivation. This study addresses the identification of Daphnia, its reproduction and life cycle, nutritional value, significance in aquaculture, and methods of cultivation.

Potential of Mangifera Indica as a Green Corrosion Inhibitor Against Different Metals: A Review

Mangifera indica (MIn, commonly known as “mango”), is a most widely cultivated flowering plant species in the family Anacardiaceae capable of growing to a height of 30 meters (100 feet). Being rich in nutritional value and phytochemical constituents, it is known for its tremendous chemical and biological actions. As a contribution to the current interest in green corrosion inhibitors, this review aims at broadening the application of MIn extracts for metallic corrosion inhibition by investigating the inhibiting properties of MIn on various metals of day-to-day importance. The adsorption isotherm studies, chemical composition of MIn, effect of temperature on inhibition efficiency and computational analysis related to MIL adsorption on metals have also been discussed in detail. This work will further help in the understanding of the adsorption mechanism involved. The overarching objective is to provide researchers with a concise but comprehensive knowledge base of MIn as a green corrosion inhibitor.

Effect of PLA-Nanochitosan Films on the Shelf-Life Extension of Fresh Rainbow Trout Fillets

Fish-packaging technology is essential in maintaining the quality and shelf life of fish as a valuable and perishable food. This research was performed to evaluate the influence of polylactic acid-nanochitosan (PLA-NC) films containing Bunium persicum essential oil (BPEO) (0, 0.3, 0.6, and 0.9%) on microbial, chemical, and organoleptic characteristics of rainbow trout fillets during storage under refrigeration for 13 days. On the last day of the storage period, in the rainbow trout fillets wrapped with PLA-NC films containing BPEO, the microbial population declined by at least 1 log CFU/g in comparison with control samples. The initial value of the total volatile base nitrogen (TVB-N) of fillets was 10.28 mg/100 g and it reached 31.75 mg/100 g in the control group on day 4, while in rainbow trout fillets wrapped with PLA-NC films and complemented with BPEO, TVB-N contents were below 25 mg/100 g, until the 10th day of storage. Regarding the results of the current study, the peroxide value (PV) on day 0 was 1.7 meq/kg and reached 13.66 meq/kg in the control samples on the 13th day, while this parameter was lower than 10 meq/kg in samples wrapped with PLA-NC films complemented with BPEO on the final day of the study. The findings of this study illustrated that wrapping rainbow trout fillets in PLA-nanochitosan films complemented with BPEO prolonged the shelf life of rainbow trout fillets without any undesirable organoleptic attributes during storage under refrigeration for 10 days. The topography and surface composition of the prepared films was further confirmed using scanning electron microscope (SEM) and field scanning electron microscope (FESEM) analyses.

Nutrients and Sensory Qualities of Moi Moi Developed from Flours of Broad Bean (Vicia faba) Seeds Grown in South Eastern Nigeria as Affected by Different Processing Treatments

Background: Broad bean is a lesser-known and underutilized legume with excellent source of protein. This nutritious but underutilized bean is difficult to cook, requiring lots of energy to prepare and is on its way to extinction. This study assessed the impacts of different processing techniques which includes soaking, sprouting, cooking as well as combined effect of soaking and cooking on the nutritional and sensory qualities of moi moi made from processed broad bean flour. Methods: Broad bean seeds were processed into flours using standard procedures. Conventional methods were used to assess the nutritional properties of processed and unprocessed flours. Sensory investigation was performed on moi moi produced from broad bean flour versus moi-moi developed from cowpea. Antinutrient and functional characteristics were also analyzed and thus, varied significantly across processing treatments. Result: The results demonstrated that the combination of soaking prior to cooking approach significantly reduced the antinutrients while increasing the flour’s protein, fibre and ash levels. Minerals and vitamins contents increased significantly across all processing treatments, with sample SPBBF having the highest values, except for vitamin C. The sensory qualities of the moi-moi prepared from soaked/cooked broad bean showed the highest values in terms of aroma (7.10), taste (6.50) and overall acceptance (7.12) whereas the sprouted broad bean Moi-moi had the lowest values in terms of appearance (7.02), aroma (5.90), taste (5.90)and overall acceptability (5.83) when compared to the control (7.50) which is moi-moi made from cowpea. The study’s findings revealed that effective processing techniques improved the nutrient profile of the flours such as proteins, ash and fibre contents with an enhanced sensory profile of the moi-moi produced from the flours. Soaking broad beans before cooking increased the nutritional value of the flour and sensory characteristics of the moi-moi.

Morphology and duration of epiphragm formation of the three developmental stages of giant African land snail (Archachatina marginata)

ABSTRACT The importance of snails to man, from high nutritive value to medicinal and economic impacts, has been well documented, but the existence of these snails depends on their ability to survive seasonal changes. Snails are humid dwellers; during a period of harsh environmental conditions they secrete an epiphragm during aestivation. The epiphragm plays a significant role in protecting the snail from desiccation, helping its survival during adverse conditions until favourable weather conditions return. Information on the morphology and the time taken for epiphragm formation in relationship to the mortality rate during aestivation would be of great benefit and help to minimise loss, since mortality often occurs at this time. The epiphragms of 265 A. marginata were examined during forty days of aestivation over the three developmental stages; adult, juvenile and snailet. Morphometric analysis recorded the adult stage of development with the heaviest epiphragm and the greatest average number of days elapsed until the completion of epiphragm formation. Juveniles had the least mortality while the speed of epiphragm completion and mortality was significantly higher in the snailet than in other developmental stages.

Edible insects as a futuristic fiber resource: unlocking the potential of ‘entomofibers’ (chitin and chitosan) from North-Eastern India

Abstract Dietary fiber plays a crucial role in human health and wellbeing. Although plants are usually considered to be the major source of dietary fibers for human consumption, insects have also been reported to contain fiber as one of the macronutrients suitable for human diet. Insect consumption is an ancient dietary practice that has existed since the Paleolithic era. Insects are known to be protein-rich food, but insect-fiber has not received as much attention as insect-protein till date. Therefore, the present study made an attempt to comprehensively review the fiber content of edible insects across the world in general and northeastern India in particular, based on published information. Chitin, a key constituent of insect exoskeleton, is structurally analogous to cellulose, which is often termed as ‘plant fiber.’ In this review, chitin and its derivative chitosan, along with some other polysaccharides have been referred as entomofibers and primary focus has been given to chitin and chitosan as the major components of crude fiber found in edible insects. The fiber content of most preferred edible insects from North East India and the insects raised for commercialization were compared with fiber content of conventional food sources. Upon analyzing the data, it could be concluded that edible insects offer an exceptional, viable, and sustainable source of dietary fiber, surpassing many conventional, plant-based fiber sources in terms of nutritional value and environmental sustainability. Thus, selective edible insects can be promoted as a source of “ecofiber/entomofiber” apart from edible insects designated as “ecoprotein” sources to address various health issues including constipation, diabetes, dysbiosis, obesity etc.