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The growing world population with increasingly demanding consumers has led to considering insects as part of are normal diet since they are good sources of proteins, and could therefore potentially contribute to global food security. This study produced Oryctes rhinoceros L. larvae powder and investigated the impact of preparation and processing methods (degutted; roasted and dried) on some quality parameters of O. rhinoceros larvae powder. Each batch was prepared with and without their gut respectively. Physico-chemical analyses were determined on the powder, while sensory evaluation was carried out on the whole O. rhinoceros larvae using standard procedures. Moisture content of the powders ranged from 3.57 - 5.66%, protein content (51.60 - 62.65%), fat (8.71 – 12.67%), ash (3.97 - 10.25%), fibre (15.57 - 19.52%) and carbohydrate (0.12 - 6.56%). The results of functional properties revealed a range of 2.64 – 2.98 mg/g for water absorption capacity, oil absorption capacity of 2.43- 2.70 mg/g and bulk density of 0.48 – 0.51 g/mL. Processing (roasting and oven drying) had no significant effect on the sensory and physico-chemical properties of whole O. rhinoceros larvae and O. rhinoceros larvae powder, while the removal of the gut significantly contributed to the improvement of the quality and sensory appeal of O. rhinoceros larvae.

Coconut flour is the pulverized residue obtained after the extraction of milk from coconut copra, regarded as coconut waste. The objective of this study was to find a use for this underutilized industrial waste by producing flakes from coconut flour using different binding agents and to evaluate their physical, functional and chemical properties. Coconut flour was produced from coconut copra, followed by processing of six batches of coconut flakes with different binders (xanthan gum, guar gum, ofor seed gum, achi seed gum and cassava starch) and a control sample with no binding agent. The proximate composition, mineral content, caprylic acid, colour and functional properties of the coconut flake samples were evaluated using standard methods. The crude protein, ash, crude fat, crude fibre and moisture content of the coconut flakes ranged from 8.46-10.21%, 1.01-1.40%, 0.94-0.99%, 2.55-2.82% and 1.89-2.45% respectively. The binding agents had a significant effect in retaining the aroma compound (caprylic acid) of the coconut flakes (1.48 - 2.45%), compared with the sample without a binding agent (1.37%). The calcium, iron, magnesium and sodium content in coconut flake samples ranged from 2.71 to 4.52 mg/100g, 1.57 to 2.06 mg/100g, 9.58 to 10.53 mg/100 g and 502 – 943 mg/kg respectively. The binding agents had no significant effect on the bulk density (0.13 to 0.15 g/cm3), but significantly increased the water absorption capacity of the coconut flakes from 78.23% to 126 – 164%. The L*, a* and b*colour parameters of the coconut flakes ranged from 72.41 to 93.38; -0.12 to +4.89 and 10.04 to 21.95 and the colour difference (delta Chroma), colour intensity and hue angle varied from 1.90 to 12.07, 6.75 to 24.17 and 77.13-91.44 respectively. This study showed that coconut flakes, a nutritious and less dense meal can be produced from coconut flour with or without a binding agent, which could serve as a breakfast meal or snack.