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The Nutritional Quality and Structural Analysis of Black Soldier Fly Larvae Flour before and after Defatting by Bongisiwe Zozo; Merrill Margaret Wicht; Vusi Vincent Mshayisa; Jessy van Wyk is a Agricultural and Biological Sciences article available to read on EtoBox.

What is The Nutritional Quality and Structural Analysis of Black Soldier Fly Larvae Flour before and after Defatting about?

This study aimed to assess the nutritional information and structural overview of the BSFL (black soldier fly larva) flours (full fat and defatted). The BSFL flours were obtained by freeze-drying the larvae and the removal of fat using hexane and isopropanol ratio of 3:2 (v/v), these solvents were used due to their defatting efficiency and because they are less toxic. Nutritional and structural analyses were conducted using standard methods. The full-fat and defatted flours had high protein content (45.82% and 56.11% respectively). Defatting significantly (p < 0.05) increases the protein content by approximately 10%, while the fat content decreased from 25.78% in full-fat larvae to 4.8% in defatted larvae. The compositional data were qualitatively confirmed with Universal Attenuated Total Reflectance Fourier Transform Infrared spectroscopy (UATR-FTIR) mainly in the amide I and II regions. Thermal gravimetry (TG) and differential scanning calorimeter (DSC) analysis, showed the conformational physical changes induced due to removal of fat which affected protein denaturation. DSC analysis displayed curves of both endothermic and exothermic reactions. During the first heating program,

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Author

Bongisiwe Zozo; Merrill Margaret Wicht; Vusi Vincent Mshayisa; Jessy van Wyk

Publisher

MDPI AG

Published

2022

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)