文章基本信息

标题：Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust
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作者：Nafisa M. El Hassan ; Sara Y. Hamed ; Amro B. Hassan 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2008
卷号：7
期号：2
页码：325-329
DOI：10.3923/pjn.2008.325.329
出版社：Asian Network for Scientific Information
摘要：The proximate composition and the levels of antinutritional factors , protein digestibility, minerals extractability and physio chemical properties of boiled and fried locust flour consumed in Sudan were determined. Results showed that during processing the proximate composition fluctuated for both samples with a maximum protein content of 67.75% and 66.24% for fried and boiled locust flour, respectively. Fried locust flour contained significantly (p 0.05) high tannin content (9.00 mg/100g) compared to boil one which contained only 5.8 mg/100g. Phytic acid content was found to be significantly (p 0.05) high in boiled locust flour (350 mg/100g) compared to fried locust (293.33 mg/100g). Processing of locust greatly reduced the protein digestibility. In general, results of total and extractable minerals as well as physico chemical properties of both boiled and fried locust slightly similar with few exceptions.