Analysis of chontacuro (Rhynchophorus palmarum L.) protein and fat content and incorporation into traditional Ecuadorian dishes

Abstract

Edible insects are increasingly consumed in many parts of the world, because of their nutritional content, environmental sustainability, and accessibility. Chontacuro (Rhynchophorus palmarum L.), a beetle found in several regions of the Amazon basin in South America, has been consumed by the inhabitants of this region throughout history. The objective of this research was to analyse the protein and lipid composition of chontacuro, and to determine how this insect could be incorporated into typical Ecuadorian dishes. Information was collected from 26 bibliographic sources, including articles and books, in scholarly databases. The total fat content of dried chontacuro is usually 30-60% (consisting of 40-60% monounsaturated fatty acids, 36-55% saturated fats, and 1-3% polyunsaturated fats), and its protein content is 19-26% (mainly comprising essential amino acids, whose concentrations depend on the insect’s diet). Chontacuro also contains vitamins and minerals. These insects can be incorporated into culinary dishes in the form of mature larvae or flour (protein). Herein, we assessed the amounts of chontacuro that could be incorporated into several traditional Ecuadorian dishes: rice with quinoa, carrot tortillas with quinoa flour, tortilla de palo, bolón de verde with manaba cheese, muchín of cassava manaba, chilimbibu, cositas finas, and empanada de tiesto. The chontacuro is an insect indigenous to the Ecuadorian Amazon that could be used to increase the nutritional value of the country’s traditional foods.