Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites

Author:

Gachihi Anne1,Tanga Chrysantus2,Nyambaka Hudson1,Kimiywe Judith3

Affiliation:

1. Department of Chemistry, Kenyatta University, Nairobi, Kenya

2. International Centre of Insect Physiology and Ecology, Nairobi, Kenya

3. Department of Food and Nutrition, Kenyatta University, Nairobi, Kenya

Funder

Flemish international council of Belgium

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Amino acids profile of bee brood, soldier termite, snout beetle larva, silkworm larva, and pupa: Nutritional implications;Ademola O. A.;Advances in Analytical Chemistry,2017

2. Nutritional and anti-nutritional levels of some local vegetables (Vernomia anydalira, Manihot esculenta, Teiferia occidentalis, Talinum triangulare, Amaranthus spinosus) from Delta State, Nigeria;Agbaire P. O.;Journal of Applied Sciences and Environmental Management,2011

3. Utilization of alate termites (Macroterme spp) to improve nutritional security among households in Vihiga County-Kenya;Anyuor S.;Journal of Agriculture Science & Technology,2021

4. AOAC. (2006). Official methods of analysis. The Association of Official Analytical Chemists

5. The nutritional value of fourteen species of edible insects in Southwestern Nigeria;Banjo A. D.;African Journal of Biotechnology,2006

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