44F-18 |
Development of technology to produce corn flour tortilla supplemented with Tenebrio molitor worm flour |
E. D. AGUILAR-MIRANDA1, M. G. López2, C. Escamilla-Santana3, and A. P. Barba de la Rosa1. (1) Biochemical Eng., Instituto Tecnológico de Celaya, Av. Tecnológico s/n, Celaya, Guanajuato, 38010, Mexico, (2) Biochemistry and Biotechnology, CINVESTAV-IPN, Km 9.6 Libr. Not. Carretera Irapuato-León, Irapuato, Guanajuato, 36500, Mexico, (3) CES Internacional & Asociados, Cirilo Conejo #6, Querétaro, Qro., Mexico Although insects have been eaten for centuries worldwide, until now they are consumed mainly in very poor countries or as delicatessen in some European countries. In south Mexico "escamoles" (black ant larva) and "ahuahutle" (eggs of water worms) are part of many ethnic dishes. The larva of the Tenebrio molitor is known as worm flour and is a plague of grains and flours. Eating raw insects is not well accepted because of their appearance. Our objective was to grow T. molitor worm under standard conditions, to analyze the chemical composition of worm flour and with this flour to supplement corn tortillas. Protein and fat content were perfomed with standard methods (AOAC). Fatty acid composition was obtained on GC-MS. Corn tortillas were prepared as traditional way by adding different concentrations of worm flour. Sensory evaluation of tortillas was carried out using the triangular test. T. molitor worm flour had a 58.4% protein content, this protein was rich in essential amino acids such as phenylalanine, tyrosine, and tryptophan, the found values satisfied those recommended by FAO. The worm flour had a 6.7% of fiber and 32.4% of fat. Fat composition revealed high amounts of essential fatty acids including some omega 3 and 6, which have been claimed as highly beneficial to health. Tortilla supplemented with worm flour had very high consumer acceptance, increased the protein content of the tortilla on 2% as well as the amount of essential amino acids and a significant amounts of omega fatty acids. These results shows new ways to consume insects or their byproducts, and at the same time increased the nutritional value of the original food products.
Session 44F, Product Development
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