Impact of Cooking Time on the Physicochemical and Nutritional Properties of <i>Macrotermes subhyalinus</i> and <i>Imbrasia obscura</i>

Author:

Saïdou Clément,Djouffa Kouabiteu Marivaux Lesage,Mohammadou Bouba Adji,Ali Ahmed,Tchiegang Clergé

Publisher

Scientific Research Publishing, Inc.

Subject

General Medicine

Reference33 articles.

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2. Malaisse, F. (2005) Human Consumption of Lepidoptera, Termites, Orthoptera and Ants in Africa. In: Paoletti, M.G., Ed., Ecological Implications of Minilivestock: Potential of Insects, Rodents, Frogs and Snails, Science Publishers, Inc., Enfield (USA), 175-230.

3. Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. and Vantomme, P. (2013) Edible Insects: Future Prospects for Food and Feed Security. FAO Forestry Paper No. 171, Food and Agriculture Organization of the United Nations (FAO). http://www.fao.org/docrep/018/i3253e/i3253e.pdf

4. Edible insects in the Adamawa and eastern regions of Cameroon: collection, processing and consumption

5. Djouffa, K.M.L., Saïdou, C., Mohammadou, B.A. and Ali, A. (2021) Effect of Culinary Treatments on the Nutritional and Microbiological Properties of Macrotermes subhyalinus and Imbrasia obscura: Two Insects Consumed in the Adamawa and Est regions of Cameroon. Journal of Environmental Science Toxicology and Food Technology, 15, 35-46.

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