Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Edible Termites in Western Kenya

Edible Termites in Western Kenya

Makila, Jacob

Paperback

Zoology

ISBN10: 6207998359
ISBN13: 9786207998357
Publisher: LAP Lambert Academic Publishing
Published: Aug 13 2024
Pages: 96
Weight: 0.33
Height: 0.23 Width: 6.00 Depth: 9.00
Language: English
Termitidea is one of the largest family of termites in the order Isoptera. The three edible termites evaluated belong to this family. They include Allodontermes tenax, Pseudocanthotermes grandiceps and Macrotermes jeanneli. The aspects evaluated included proximate composition, consumer preference, preservation methods, survival rates, food preference and amino acid content of A. tenax, P. grandiceps and M. jeanneli. On proximate composition, P. grandiceps have low levels of starch, 54% crude protein, 9.0% moisture, 10.8% ash, 9.5% crude fibre. Sun drying resulted to massive loss of major nutrient sources. Frying and roasting improved the consumer appeal. Smoking only changed the texture while salting and freezing changed the moisture content and taste. The best termite species for mass production is A. tenax since its worker caste showed a higher rate of survival and can be induced to swarm. The three termite species had the required essential and nonessential amino acids. The most preferred food item that increased survival rates of the three species was wheat straw.

Also from

Makila, Jacob

View All

Also in

Zoology

View All