Potential of insect powder as food protein source

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Sheba Mae M. Duque

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Protein is an important biomolecule in the human body since it has a vital role in several processes. Some sources of protein include meat, poultry, eggs, and dairy products. Among these, beef is considered as one of the largest food protein source consumed by human. However, with rapid population increase and indefinite supply of beef in the future, the need for a new source of protein has emerged. Thus, this study explores the potential of insect powder as protein source. Insects (Sphenarium purpurascens [grasshopper], Leucopholis irrorata [beetle], and Acheta domestica [cricket]) were tested for their protein content. The sample with the highest percent protein was subjected to microbiological test and chemical tests such as glutamic acid, proximate, reducing sugar, and total sugar content analyses. Protein content of the samples were found to be not significantly different with that of beef. Data showed that cricket, which was chosen for further tests due to limited sources of beetle and grasshopper, has a protein content of 46.15%. It is microbiologically safe and has a glutamic acid content of 0.60-0.80 mg/ml. Its reducing sugar and total sugar content are 2.42 ± 0.14 and 1.58 ± 0.00 mg/ml, respectively. Therefore, it can be concluded that the cricket powder has the potential to be a new food protein source.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /V35

Document Type

Thesis

This document is currently not available here.

Share

COinS