Browsing by Author "Kinyuru, John"

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    Fatty acid composition and lipid stability of cricket (Gryllus bimaculatus) flour preserved using ginger and garlic extracts.
    (Elsevier Inc., 2025) Akullo, Jolly Oder; Kiage-Mokua, Beatrice N.; Nakimbugwe, Dorothy; Kwetegyeka, Justus; Ng’ang’a, Jeremiah; Kinyuru, John
    Insect consumption is regarded as a sustainable diet with a high nutritional value and low environmental footprint. This study evaluated the fatty acid composition and oxidative stability of flour produced from crickets treated with ginger and garlic extracts. Ethanolic extracts of ginger, garlic and a combination were used to treat blanched cricket at a ration 1:4 (v/w). Treatments with sodium benzoate and distilled water served as positive and negative controls, respectively. Samples were dried in a hot air oven, milled to flour and packed in 10 µm polyethylene bags; stored at ambient conditions and evaluated on day on days 0, 30, and 60 of storage. Results showed that the major fatty acids in the flour were palmitic, oleic, and linoleic. During storage: palmitic acid increased from a range of 24.62 to 25.40 %; Oleic and linoleic acid decreased significantly ranging from 29.75 to 29.01 % and 32.85 to 32.21 %, respectively (p˂0.05). The ratio of polyunsaturated fatty acid to saturated fatty acid decreased significantly during storage. The acid value, peroxide value, and thiobarbituric acid reactive substances of flour increased significantly during storage (p˂0.05). The untreated flour was most affected than the spice treated flour. Treatment with a combination of ginger and garlic extracts is recommended due to the synergistic effect on the oil quality. Further investigation is required on the effects of various storage conditions and lengthy storage of spice preserved cricket flour on the fatty acid profile. Keywords: Blanched cricket, Spice extract, Fatty acids, Peroxide value
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    Post‑harvest handling, processing and value addition of edible insects as a sustainable food resource in Africa : a review.
    (Springer, 2025) Akullo, Jolly Oder; Egonyu, James Peter; Ng’ang’a, Jeremiah; Kiiru, Samuel; Mmari, Mercy; Ndiritu, Alex; Maimba, Zipporah Wangari; Salano, Fedha Monicha; Kinyuru, John
    Edible insects at different developmental stages like larvae, pupae and adults serve as food resources across the globe. They are rich in nutrients such as protein, fat, essential vitamins and minerals. Since recent decades, there is a growing interest in utilising edible insects as part of the sustainable solutions to malnutrition and food insecurity in the world. This review analyses the current advances in post-harvest processes and value addition in edible insects, focusing on development of modern processing technologies, use of insects in food enrichment in order to improve their nutritional profile, palatability as well as extraction of high value industrial products/compounds from the insects. Presently, most edible insects are harvested from the wild and traditionally processed through boiling, roasting, frying, smoking, solar drying, stewing, steaming, drying and pounding or a combination of these methods. To increase consumer interest in insects, various novel technologies have been developed particularly aiming at using insects as ingredients in a non-recognizable form, such as powders or flour to enrich and supplement food products. Insect-based bakery products such as bread, biscuits, muffins, crackers, cookies, complementary food and porridges are the most common products. The most popular insects reported in food enrichment include crickets, winged termites, mealworms, palm weevil larvae, locusts, and grasshoppers. Technologies for extraction of insect components like chitin, fat/oil, and protein for application as ingredients in food industry are still being developed. Conventional food products with 5% insect powder inclusion are highly acceptable to consumers in Africa. Keywords Processing · Food enrichment · Insect products