Composition and microbiological quality of edible insects subjected to two drying methods

Abstract

Objective: to compare the composition and microbial quality of escamoles (Liometopum apiculatum Mayr) and white maguey worm (Aegiale hesperiaris W) dried by freeze-drying and in a drying oven.

Design/methodology/approach: The presence of Escherichia coli, molds and yeasts was quantified, and the percentage of titratable acidity, free fatty acids (FFA), carbohydrates (cho), fat, humidity, protein and ash were determined in both edible insects’ species.

Results: The escamoles presented the highest content of FFA (0.65±0.05%), titratable acidity (5.2±0.2%) and protein (17.53±0.64%), while the white maguey worm provides a higher ash content (25.4±1.51%). Oven drying reduced the presence of E. coli, molds and yeasts to acceptable levels by the Official Mexican Standard NOM-210-SSA1-2014.

Limitations on study/implications: Edible insects have significant amounts of protein, minerals and vitamins that can improve human nutrition. The transformation of these insects into flour is interesting in the industry for incorporation into other products, however, there is little information on the microbiological quality.

Findings/conclusions: These findings underscore the importance of applying appropriate heat treatments to ensure the safety of edible insects, especially when they are intended for industrial use as food ingredients. The combination of high nutritional value and adequate microbiological quality positions these insects as a promising and safe alternative in the development of innovative food products.