| Abstrakt: |
This study investigated the influence of frying at different time intervals of 2, 5 and 7 min on the amino acids, thiobarbituric acids (TBA) and free fatty acids (FFA) of palm weevil (Rhynchophorus phoenicis) larvae during ambient and refrigerated storage, as affected by different packaging materials. A total of eighteen (18) amino acids were identified and quantified from fresh and fried palm weevil larvae samples, consisting of essential and non essential types. The essential amino acids include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Leucine was highest (9.48 g/100g protein) in the sample fried for 2 min while the lowest (8.30) was recorded for the fresh sample. Among other essential amino acids identified from the fried palm weevil samples, higher quantities of phenylalanine, valine and histidine were observed for the sample fried for 2 and 5 min than their counterparts fried for 7 min, indicating that any of the two time intervals may be optimal for processing palm weevil larvae, as this may enhance amino acid, and hence nutritional in the product. Lower values of FFA (KOH/g lipid) were recorded on day 3 of storage than days 5 and 7 where increase was observed. Samples fried for 2 min generally had lower FFA than those fried for 5 and 7 min (p < 0.05), however FFA was observed to increase correspondingly with time of frying. For samples stored at ambient temperature (30oC), the highest value (8.24) of FFA was recorded for sample fried for 7 min and packaged in brown paper on day 7 of storage. There was generally no significant difference (p > 0.05) in FFA and TBA of the different samples based on the packaging materials used during storage at ambient and refrigeration conditions, and therefore any of the three packaging materials (brown paper, aluminium foil and polyethylene) may be recommended for storage of fried palm weevil larvae. Conclusively, refrigerated samples recorded lower values of FFA and TBA than those stored at ambient temperature, indicating that refrigeration may reduce the occurrence of FFA and TBA development in the product during storage. [ABSTRACT FROM AUTHOR] |
