Nutritional Composition, Chemical Safety, and Microbiological Quality of Farmed Palm Weevil Larvae (Rhynchophorus phoenicis) From a Commercial Rearing Unit in Ghana.
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Abstract
The consumption of palm weevil larvae (Rhynchophorus phoenicis), a traditional edible insect in Ghana, is on the rise; nevertheless, comprehensive data are scarce regarding the impact of culinary processing on its nutritional profile and safety. This research assessed the proximate composition, mineral content, chemical safety (heavy metals), health risk, microbiological quality, and physicochemical properties of fresh, boiled, fried, and roasted R. phoenicis larvae. The proximate composition was analyzed using AOAC methods, essential and harmful metals were measured through AAS and ICP-MS, microbiological quality was evaluated via standard culture methods, and potential health risks were determined using estimated daily intake (EDI) and target hazard quotient (THQ). Frying and roasting significantly reduced moisture content (to 30.5% and 46.2%, respectively) and increased protein content by 133.36% and 114.89%, respectively, compared to fresh larvae. Fat content was highest in fried samples (34.4%), resulting in elevated energy values (442.19 kcal/100 g). Calcium and iron contents increased significantly following frying and roasting, while zinc was better retained in fresh and boiled samples. Mercury and arsenic were below detection limits in all samples, whereas lead (0.33-0.39 mg/kg) and cadmium (0.82-0.94 mg/kg) exceeded Codex maximum limits; nevertheless, THQ values for all metals were < 1, indicating low non-carcinogenic health risk. ILCR values for cadmium ranged from 3.4-4.1 × 10-6, slightly above the US EPA acceptable risk level (1 × 10-6). MOE values for lead ranged from 1.79-1.96, indicating that exposure from PWL consumption is within a range of concern under the EFSA framework. Consuming fresh PWL unwashed (APC = 7.0 log10 CFU/g) or washed with water only (APC = 5.2 log10 CFU/g) is not recommended based on microbiological safety standards. UV-spectra data corroborated the study findings.
期刊介绍：
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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