Effect Of Blanching And Drying Methods On Nutrients Retention And Sensorial Properties Of Microtermes Nigeriensis:- Obuba Esther

ABSTRACT Edible insects are regarded as alternative source of nutrients due to their high protein and micronutrients content. However, different processing methods could affect their edibility and nutrition composition. This project was aimed at evaluating the effect of blanching and different drying methods on nutrients retention and sensorial properties of Microtermes nigeriensis (Edible Termite). The harvested winged-termites were cleaned and shared into two main groups of 500g each. The first 500g were blanched by soaking them in boiling water (100°C) for a minute and drained before subjecting to different drying methods while the second group was subjected to drying methods without blanching. The blanched termites were later divided into four sub-groups. Group 1 was shade dried at room temperature, group 2 was sun dried, group 3 was oven dried while group 4 was fried without oil until the insects became brittle and considered to be dried. Another sub-group of the blanched termites followed same methods of treatment. The result ofthe proximate composition of un-blanched and blanched edible oil of M. nigeriensis showed that there was a significant (p<0.05) retention of protein, vitamins and minerals in blanched edible termites compared to un-blanched termites. Moisture content ranged from 3.04 to 10.30%, protein content ranged from 15.90 to 26.30%, fat content ranged from 13.60 to 23.80%, ash content ranged from 2.1 to 4.0% ad fibre content ranged from 4.1 to 6.1%. The result ofthe percentage nutrient retention showed that iron has significantly (p<0.05) higher value than other nutrients in sun dried blanched sample. The blanched and fried termite was more acceptable by the general public in terms oftaste, flavor and color. Conclusively, blanching of edible termites by pre-treatment before processing helps prevent loss of nutrients and enzymatic browning that occur during processing. Also minimal heat processing method is recommended during edible termite preparation to minimize loss of nutrients.