Effect of Different Processing Methods on the Nutritional and Anti-Nutritional Factor of Cirina Forda (Westwood) Larvae

Abstract

A study was conducted to determine the effect of the different processing methods on the proximate and anti-nutrient composition of Cirina forda larvae consume in wukari-local government of Taraba state. Proximate analysis was used to determine nutritional and anti-nutritional content of Cirina forda larva using boiled and dried method of processing. Data obtained were subjected to Statistical Analysis System, (SAS). Statistical significant means were compared using Duncan Multiple Range Test DMRT, (Duncan). Boiled processing method had significant (P<0.01) effect and high nutritional content for protein (15.53±0.03), lipid (30.87±0.03), crude fibre (7.83±0.03) and moisture (9.06±0.01) with the exception of Ash and carbohydrate, which showed non-significant values between the two processing methods. The anti-nutritional content of fried processing method had high values recorded in phytate (4.6±0.13), saponin (0.16±0.30) and flavonoid (0.24±0.00) compared to the boiled processing method with exception of tannin and alkaloid, which showed non-significant differences between boiled and fried processing methods. Results obtained in this study showed that the boiled processing method of C. forda is richer in nutrients and generally lower in anti-nutrients within the safe consuming level than the frying process. Further studies should be geared towards determining fatty acid content of Cirina forda larvae.