Effect of cooking on nutritional profile of white grub beetle, Lepidiota mansueta Burmeister

Abstract

This article is basically a reports based on how different cooking methods altered/changes the nutritional composition of Lepidiota mansueta. Four different methods of cooking were adopted viz., boiling, roasting, sauteing and deep frying to check the effect of cooking on the nutritional profile of white grub species, L. mansueta in comparision to the check sample (sun dried). The cooked samples revealed that the moisture percent and crude protein content was highest in boiling methods; crude fat, carbohydrate and energy content was found to be elevated in deep frying method; whereas, ash content was found to be more in roasting method out of all the treatments considered, respectively. Contemplating this insect as an important source of protein; there was no significance differences observed in crude protein content among the different cooking processes. However, other parameters showed significant differences among the different cooking processes. Therefore, the present study results stated that boiling and roasting would be the most advisable approach for cooking L. mansueta of all the other cooking methods because there were lower protein losses. It was also observed that L. mansueta has a well-balanced nutritional profile and can be a possible protein source for human nutrition.