INFLUENCE OF POST-HARVEST PROCESSING TECHNIQUES ON PROXIMATE AND ANTINUTRITIONAL COMPOSITION OF DUNG BEETLE LARVA FROM NIGER STATE, NIGERIA

Abstract

Dung beetle larva is commonly consumed boiled, smoked or fried amongst the Gbagyi people of Niger State, Nigeria. This study was aimed at evaluating the effect of sundrying and frying on the proximate and antinutritional composition of dung beetle larva. The insect was divided into four groups: Fresh dung beetle (FDB), Sundried dung beetle (SDB), Fried dung beetle obtained from the market (FDBM) and Fried dung beetle processed in the laboratory (FDBL). The methods of Association of Analytical Chemistry (AOAC) were employed in the estimation of proximate composition and tannins content of the insect while the cyanide and oxalate contents were determined using alkaline picrate and radox titration with standard potassium permanganate. The results revealed the ash, crude protein and carbohydrates contents of SDB (12.84±0.04, 32.36±0.07 and 23.03±2.65) were increased when compared to FDB (5.87±0.86, 7.65±0.21 and 4.77±0.21). The lipid contents of FDBM (30.78±0.25) and FDBL (31.21±0.13) were higher when compared to FDB (4.40±0.28) and SDB (13.50±0.57). Crude fibre content was increased in SDB (7.95±1.34), FDBM (9.70±0.00) and FDBL (9.70±0.04) when compared to FDB (4.40±0.28). The highest moisture content was recorded for FDB (74.18±1.10) when compared with SDB (9.83±0.07), FDBM (8.15±0.07) and FDBL (8.05±0.07). The phytates content of SDB (790.79±5.81) was increased when compared to that of FDBM (257.92±0.00), FDBL (258.60±12.59) and FDB (40.12±1.94). Tannins content for FDBM (43.63±5.24) increased when compared to FDBL (34.13±1.38), SDB (26.88±5.56) and FDB (13.08±0.94). Cyanides composition of SDB (34.09±2.79) and FDBM (33.09±0.77) were higher when compared to FDB (24.53±2.55) and FDBL (18.75±0.28). Oxalates content in FDBL (475.43±20.68) and FDB (383.71±7.43) were higher when compared to FDBM (198.90±26.23) and SDB (180.00±0.00). These results obtained from this study provide insights into the nutritional qualities of dung beetle larva subjected to sundrying and frying techniques