{"title":"Evaluation of the Mineral Content and Their Bioavailability in <i>Macrotermes subhyalinus</i> (Winged, Queen and Soldier)","authors":"Angaman Djédoux Maxime, Boko Adjoua Christiane Eunice, Kambou Sansan","doi":"10.11648/j.jfns.20221001.11","DOIUrl":null,"url":null,"abstract":": Edible insects are an important source of nutrients that can help to cover certain nutritional deficiencies. This is the case with Macrotermes subhyalinus , a species of termite widely consumed in Côte d'Ivoire. This study was carried out to assess the mineral content and their bioavailability in the different castes (winged, queen and soldier) of this species. For this, the levels of antinutritional factors, the levels of minerals and their bioavailability were determined. Magnesium and potassium contents vary respectively from 977.18 mg/100g DM to 1405.45 mg/100g DM and from 6658.20 mg/100g DM to 9879.38 mg/100g DM. The winged M. subhyalinus had the higher levels of copper (62 mg/100g DM) and manganese (2867 mg/100g DM). While the queen had the highest values for sodium (2158.9 mg/100g DM) and selenium (0.67 mg/100g DM). As for M. subhyalinus soldier, it was rich in calcium (3323.4 mg/100g DM), zinc (127 mg/100g DM), iron (2657 mg/100g DM) and molybdenum (0.48 mg/100g DM). Regarding the content of antinutritional factors, the highest values are observed with M. subhyalinus soldier in phytate (451.85±28.49 mg/100g DM) and in tannins (35.32±0.98 mg/100g DM). M. subhyalinus queen has the highest oxalate content (12.57±0.48 mg/100g DM). The calculated molar ratios vary from 0.02 to 0.9 with oxalate and from 0.09 to 35.57 with phytates. These insects could be recommended for children suffering from micronutrient deficiency malnutrition.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"127 1","pages":""},"PeriodicalIF":2.3000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polish Journal of Food and Nutrition Sciences","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.11648/j.jfns.20221001.11","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
: Edible insects are an important source of nutrients that can help to cover certain nutritional deficiencies. This is the case with Macrotermes subhyalinus , a species of termite widely consumed in Côte d'Ivoire. This study was carried out to assess the mineral content and their bioavailability in the different castes (winged, queen and soldier) of this species. For this, the levels of antinutritional factors, the levels of minerals and their bioavailability were determined. Magnesium and potassium contents vary respectively from 977.18 mg/100g DM to 1405.45 mg/100g DM and from 6658.20 mg/100g DM to 9879.38 mg/100g DM. The winged M. subhyalinus had the higher levels of copper (62 mg/100g DM) and manganese (2867 mg/100g DM). While the queen had the highest values for sodium (2158.9 mg/100g DM) and selenium (0.67 mg/100g DM). As for M. subhyalinus soldier, it was rich in calcium (3323.4 mg/100g DM), zinc (127 mg/100g DM), iron (2657 mg/100g DM) and molybdenum (0.48 mg/100g DM). Regarding the content of antinutritional factors, the highest values are observed with M. subhyalinus soldier in phytate (451.85±28.49 mg/100g DM) and in tannins (35.32±0.98 mg/100g DM). M. subhyalinus queen has the highest oxalate content (12.57±0.48 mg/100g DM). The calculated molar ratios vary from 0.02 to 0.9 with oxalate and from 0.09 to 35.57 with phytates. These insects could be recommended for children suffering from micronutrient deficiency malnutrition.
期刊介绍:
The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections:
-Food Technology:
Innovative technology of food development including biotechnological and microbiological aspects
Effects of processing on food composition and nutritional value
-Food Chemistry:
Bioactive constituents of foods
Chemistry relating to major and minor components of food
Analytical methods
-Food Quality and Functionality:
Sensory methodologies
Functional properties of food
Food physics
Quality, storage and safety of food
-Nutritional Research Section:
Nutritional studies relating to major and minor components of food (excluding works related to questionnaire
surveys)
-“News” section:
Announcements of congresses
Miscellanea