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Proximate amino acid, fatty acid and mineral composition of two Sudanese edible pentatomid insects

Published online by Cambridge University Press:  19 September 2011

Abdalbasit Adam Mariod ,
Siddig Ibrahim Abdel-Wahab  and
Nooraini Mohd Ain
Abdalbasit Adam Mariod*
Affiliation:
Food Science and Technology Department, College of Agricultural Studies, Sudan University of Science and Technology, PO Box 71, Khartoum North, Sudan
Siddig Ibrahim Abdel-Wahab
Affiliation:
Department of Pharmacy, Faculty of Medicine, University of Malaya, 50603Kuala Lumpur, Malaysia
Nooraini Mohd Ain
Affiliation:
UPM-MAKNA Cancer Research Laboratory, Institute of Bioscience, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
*
*E-mail: basitmariod@yahoo.com; abdalbasitadam@sustech.edu
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Abstract

The amino acid, fatty acid and mineral composition of Aspongubus viduatus F. (melon bug) and Agonoscelis pubescens (Thunberg) (sorghum bug) were investigated. The approximate analyses of A. viduatus and A. pubescens adults showed 8.3 and 7.6% moisture, 27.0 and 28.2% crude protein, 54.2 and 57.3% fat and 3.5 and 2.5% ash on a dry-matter basis, respectively. The bug protein contained 16 amino acids, including all of the essential ones. Compared with the amino acid profile recommended by FAO/WHO, the protein was of medium quality. The most predominant fatty acids in melon bug oil were oleic, palmitic, linoleic and linolenic acids, viz. 45.5, 31.3, 4.9 and 0.48%, respectively, and in sorghum bug 41.15, 11.41, 35.28 and 1.28%, respectively. The mineral analysis indicated high P and K content. Scanning electron microscopy was used to study ground insect structure before and after oil extraction. Micrographs of full-fat ground insects were different from defatted ones.

Keywords

Aspongubus viduatusAgonoscelis pubescensamino acidsfatty acidsmineralsscanning electron microscope
Type
Research Paper
Information
International Journal of Tropical Insect Science , Volume 31 , Issue 3 , September 2011 , pp. 145 - 153
Copyright
Copyright © ICIPE 2011

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