NUTRITIONAL ATTRIBUTES OF ORYCTES GRUB PIE
Abstract
This study evaluated the nutritional composition of Oryctes grub pie, a pie fortified with owariensis larvae. Proximate analysis was conducted on processed and unprocessed O. owariensis pie samples, with plain pie serving as a control using the methodology of AOAC, (1999 and 2000). The results showed significant improvements in protein and crude fiber content of Oryctes grub pie. Unprocessed O. owariensis pie had higher protein and energy content compared to processed O. owariensis pie and plain pie. The study highlights the potential of using O. owariensis grubs as a valuable ingredient in food product development, particularly for those seeking nutrient-dense foods. The findings suggest that Oryctes grub pie could contribute to improved nutrition and health outcomes. The study recommends incorporating O. owariensis grubs into food products to improve nutritional content and provide sustainable food options. Further research is needed to explore sensory properties, shelf life, and consumer acceptance of O. owariensis-enriched food products. This study's results have implications for food security, nutrition, and sustainable food systems, aligning with the United Nations' Sustainable Development Goals.
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