Production, Proximate and Sensory Evaluation of Rhynchophorus Phoenicis (F) Larva Paste

David B. Kiin-Kabari, Ogbonda K.H


Rhynchophorus phoenicis (F) larva was used in the production of Rhynchophorus larva paste.  The paste was then used as fillers in the preparation of pies and sandwich.  Both the paste and products (pies and sandwich) were evaluated for proximate composition and sensory parameters as compared to commercial meat pies and sandwich.  High level of moisture content of 20.10% (R. paste), 32.4% in the R. pie, and 30.2% in the commercial meat pie were observed.  There was a significant difference between the moisture content of R. sandwich (33.6%) and commercially produced sand wish (26.8%).  The R. Paste was high in protein content (20.45%) and improved significantly the protein content of R. pies (16.4%) when compared to commercial meat pies (12.4%), the energy value of the R. paste was high 498.83 kcal/g of paste.  This was due to high fat content of 45.42% which also increased the fat content of the products 19.6% for R. pies and 16.3% for R. sandwich compared to 7.2% and 5.4% for R. sandwich compared to 7.2% and 5.4% for commercial meat pies and sandwiches respectively.  There was no significant difference in colour between the R. pie and the C-meat pies, however, a significant difference was observed in taste compared to the commercial products tested.  The Rhynchophrus phonemics (F) larva paste was generally accepted as a filter in pie production than sandwich.

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Copyright (c) 2013 David B. Kiin-Kabari, Ogbonda K.H

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Journal of Food Studies (ISSN 2166-1073)

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