Table 1.
Proximate compositions |
Physicochemical characteristics |
|||
---|---|---|---|---|
Parameters | Content (g per 100 g) |
Characteristics |
Results |
|
Fresh Pupae | Dry Basis | Moisture content (%) | 0.06 ± 0.00 | |
Moisture | 78.26 ± 0.21 | – | Density (g/ml) at 25 °C | 0.912 ± 0.03 |
Protein | 10.77 ± 0.08 | 49.43 ± 0.75 | Specific gravity (g/ml) at 25 °C | 0.919 ± 0.05 |
Crude fat | 6.25 ± 0.21 | 27.82 ± 0.85 | Refractive index at 25 °C | 1.43 ± 0.01 |
Total carbohydrate | 3.96 ± 0.07 | 16.75 ± 0.32 | Viscosity, cst | 30.34 ± 1.25 |
Crude fiber | 1.05 ± 0.03 | 4.85 ± 0.81 | Free Fatty Acid (as oleic %) | 2.14 ± 0.13 |
Ash | 0.89 ± 0.02 | 3.96 ± 0.15 | Acid value (mg KOH/g) | 1.35 ± 0.01 |
Peroxide value (meq/kg) | 4.82 ± 0.21 | |||
Yield of oil (acid fermentation) | 3.52 ± 0.23% | – | Iodine value (g/100 g) | 129.23 ± 1.53 |
Unsaponifiable matter (%) | 3.1 ± 0.45 |
Note: Values are means ± standard deviations of triplicate analyses.