Effect of Cooking Methods on the Nutritive Value and Lipid Oxidation of Two Cricket Species Consumed In Cameroon
Noel Tenyang
*
Department of Biological Sciences, Faculty of Science, University of Maroua, P.O.Box 814, Maroua, Cameroon.
Bernard Tiencheu
Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, P.O.Box 63 Buea, Buea, Cameroon.
Abazidi Mamat
Department of Biological Sciences, Faculty of Science, University of Maroua, P.O.Box 814, Maroua, Cameroon.
Ludovine Ateufack Mawamba
Department of Biological Sciences, Faculty of Science, University of Maroua, P.O.Box 814, Maroua, Cameroon.
Roger Ponka
Department of Agriculture, Livestock and By-Products, University of Maroua, National Advanced School of Engineering, P.O.Box 46, Maroua, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Aims: The present study was performed in order to evaluate the effect cooking on the proximate composition and lipid oxidation of two cricket species (Hieroglyphus daganensis and Paracinema tricolor) commonly consumed in Cameroon.
Study Design: Paracinema tricolor and Hieroglyphus daganensis harvesting, cleaning, killing, cooking and drying, evaluation the effect cooking treatment on the nutritive value and lipid oxidation of these crickets species.
Place and Duration Study: University of Maroua, Cameroon and University of Yaounde I in Cameroon from November 2018 to July 2019.
Methodology: The two types of crickets after harvesting and transporting to the laboratory, were killed by freezing at -20°C for 24 hours. Common cooking methods (pan roasting and pan frying) were used to cook it. The raw, roasted and fried crickets were left at ambient temperature and then one part was transformed into powder using an electric grinder. Before analysis, the powders and the whole samples were stored at 4°C. The ash, lipid, protein, carbohydrates and crude fibber content were determined in powder samples. The oil was extracted from whole samples of raw, roasted and fried insects. Various chemical parameter (acid value, peroxide value, iodine value and thiobarbituric acid) were used to assess crickets’ lipid qualities during the cooking methods.
Results: The proximate analysis of raw samples revealed that the ash content of Paracinema tricolor and Hieroglyphus daganensis was 3.17% and 3.49% (% of dry weight) respectively. The lipid content was generally high ranging from 15.80% to 18.10% and the protein content ranged from 41.69% to 48.59%. The raw Paracinema tricolor compared to Hieroglyphus daganensis was found to have the higher contents of lipid, protein and energy. All the cooking methods increased the lipid, protein and ash contents, as well as the calorie values of the two cricket’s species, while the moisture content was reduced. The free fatty acids and thiobarbituric acid reactive substances (TBARS) values of the two crickets’ oil were significantly increased after roasting and frying processing. Iodine value decreased.
Conclusion: From these results, it can be concluded that soaking combined with frying method appeared to be the best cooking method in the two species of crickets in terms of caloric content and lipid oxidative stability.
Keywords: Crickets, Hieroglyphus daganensis, Paracinema tricolor, proximate composition, roasting, frying, lipid oxidation