Abstract

Composition of proximate chemical composition in edible insects may depend on drying method and/or vegetation (location). Influence of drying method and location on proximate chemical composition of African metallic wood boring beetle (Sternocera orissa), widely consumed in certain rural communities of Limpopo Province, South Africa, was investigated. Randomised complete block design in a 3 × 3 factorial arrangement was used with three drying methods (oven-drying, freeze drying, locally method) and three locations (Khureng, Magatle, Ga-Masemola), with three replicates. Proximate chemical composition data were subjected to a two-way analysis of variance (ANOVA) and means were separated using Turkey Honestly Significant Differences (HSD) at 5% level of significance. Relative to freeze-drying, oven-drying and cooking methods increased protein, carbohydrates, fat, energy, ash and dry matter content with the exception of cooking method, which decreased the moisture content. Compared to other locations, Ga-Masemola significantly increased fat and energy of the test beetles. Results of the study suggested that oven-drying and cooking methods improved the proximate chemical composition of S. orissa, which has the potential of enhancing nutrition in marginal rural communities of Limpopo Province.

Key words: Sternocera orissa, protein, carbohydrate, fat, energy, ash, dry matter, moisture.