Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 2 | Page No.: 325-329
DOI: 10.3923/pjn.2008.325.329
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust

Nafisa M. El Hassan, Sara Y. Hamed, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker

Abstract:
The proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of boiled and fried locust flour consumed in Sudan were determined. Results showed that during processing the proximate composition fluctuated for both samples with a maximum protein content of 67.75% and 66.24% for fried and boiled locust flour, respectively. Fried locust flour contained significantly (p < 0.05) high tannin content (9.00 mg/100g) compared to boil one which contained only 5.8 mg/100g. Phytic acid content was found to be significantly (p < 0.05) high in boiled locust flour (350 mg/100g) compared to fried locust (293.33 mg/100g). Processing of locust greatly reduced the protein digestibility. In general, results of total and extractable minerals as well as physicochemical properties of both boiled and fried locust slightly similar with few exceptions.
PDF Citation Report Citation
How to cite this article:

Nafisa M. El Hassan, Sara Y. Hamed, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker, 2008. Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust . Pakistan Journal of Nutrition, 7: 325-329.

DOI: 10.3923/pjn.2008.325.329

URL: https://scialert.net/abstract/?doi=pjn.2008.325.329

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom