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Tropentag, September 14 - 16, 2022, Prague

"Can agroecological farming feed the world? Farmers' and academia's views."


Shelf life prediction and storability of dried powdered gryllus madagascariensis and Hermetia illucens larvae

RAZAFIARISON Lovasoa Jessica1, Christian Tolojanahary Ratompoarison2, Felamboahangy Rasoarahona3

1University of Antananarivo, Madagascar, Food Science and Technology department
2University of Antananarivo, Madagascar, Food Science and technology department, Madagascar
3University of Antananarivo, Madagascar, Food science and technology Department, Madagascar


Abstract


Edible insects are known worldwide for their high quality protein value. They are well accepted as human food and used sometimes as feed for livestock in many rural areas of Madagascar. Since insects are seasonal, they appear in large numbers during the hot and humid period. Insects are widely consumed fresh in these regions but techniques of processing and preservation are barely known and practised. To anticipate the thriving of small-scale edible insects farming, this study discloses insects processing and conservation methods in order to predict shelf life according to use conditions of two insect species dried powder: Gryllus madagascariensis and larvae of Hermetia illucens. In each processing steps, the following  parameters were observed and analyzed: microbial load during post-harvest starvation ; lipid oxidation that occurs in bleaching ; subtropical climate drying conditions and fat content on storage. Shelf life simulation was performed in accelerated shelf life tests using climatic room. Fat peroxidation value, microbial load and storage temperature were set as predictive equation parameters using Arrhenius' law. Results show that dried insect powders can be stored in bulk for at least 6 months under temperature and relative humidity of the subtropical climate. Moreover, the fat content of insect powder can be used to improve shelf life duration. Knowledge of good conservation techniques encourage production (rearing) and collection from the wild. This can also contribute to the development of the edible insects sector from primary production to human and animal consumption including diversification of use. Insect consumption all the year can contribute to fill the protein-energy gap that touch severely rural areas in Madagascar. Our findings could serve as reference for small scale edible insects processing and conservation practice.


Keywords: Entomophagy, food safety, insect production, Madagascar, protein-energy


Contact Address: Christian Tolojanahary Ratompoarison, University of Antananarivo, Madagascar, Food Science and technology department, Campus Universitaire Ankatso, 101 Antananarivo, Madagascar, e-mail: christianratompoarison@gmail.com


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