Obtenção e análise da composição centesimal de farinha de larvas de Tenebrio molitor

Abstract

The population has increased around the world and the search for new kind of food is extremaly necessary. Thus, insects emerge as an alternative in relation to conventionally produced and consumed meats. Therefore, this study aimed to determine the proximate composition flour larvae of Tenebrio molitor for the evaluation of its nutritional properties, since the use of insects as an alternative ingredient in food has been gaining importance in recent years and the demand for insects has increased significantly because it represents a potential source of vitamins, minerals, lipids and proteins. In addition to their nutritional composition, insects have numerous advantages that justify their use. The chemical analyzes performed were the protein, lipid, fiber, moisture, ash content and the quality assessment was determined by the degree of hydrolysis and in vitro protein digestibility. The following results expressed in percentages were obtained: the nutrients with the highest contents were lipids and proteins, with 34.18% and 33.82%, respectively; humidity with 12.23%; fibers with 11.38%; carbohydrates with 5.33%, ash with 3.06%. The degree of hydrolysis presented a percentage of 22.35% and protein digestibility 68.65%.