Acceptance and physicochemical properties of raw and roasted ants (Atta mexicana)

Abstract

The nutritional values of Atta mexicana (chicatana ants) are similar to those found in meat. As with other insects, consumers roast them for consumption and preservation. This process can generate beneficial changes in food; however, it can also cause the destruction of certain nutritional components. Thusly, the main objective of the present work was to analyse some of the main physicochemical properties of raw and roasted chicatana ants from one site located in the High Mountain region in the state of Veracruz. The roasting process was performed as it is normally carried out at the site from which the samples were taken. We also investigated the level of consumption and acceptance in several localities near this site by means of a survey. Significant differences among the protein and fat content due to the roasting process were observed (P>0.05). Roasting tests also revealed that colour change was linked to the loss of moisture and the increase of the temperature. Moreover, the process did not affect the fatty acid profile (P>0.05). Consumption and acceptance surveys revealed that the interviewees highly appreciate the taste of A. mexicana and that its consumption has decreased due to the decrease of the rain.