Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )

Abstract

This research examined the effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of crickets’ powder. Both drying methods resulted in a slight variation in proximate composition. Microwave drying was considered the most suitable method for producing crickets’ powder because of the high levels of mineral elements, improvement in color parameters, and low levels of microbiological loads in microwave crickets’ powder compared to an oven. It also improved the vitamin B2 content as evidenced by a significantly higher amount (4.84 ± 0.01 mg/100 g dry basis) in microwave crickets’ powder compared to the oven (3.83 ± 0.01 mg/100 g dry basis). However, the level (<1.00 ± 0.00 cfu/g) of Staphylococcus aureus in all samples was lower than the accepted risk threshold. The findings highlighted the inherent vitamin B2, minerals, microbiological load, and color improvements of microwave drying technique. Practical applications Nutritional value, microbiological load, and sensory parameters of microwave and oven‐dried crickets’ powder were assessed to determine the practical application of both drying techniques in addressing the diversity of food standards and food safety policies, and provide scientific evidence for the development, and implementation of good manufacturing practices for whole‐dried crickets and crickets’ powder. The results of this present study clearly demonstrated that the microwave drying technique can be used effectively to improve the nutritional benefits, microbiological load, and increased acceptance of cricket's entomophagy compared to oven. Moreover, because of high dietary factors in crickets’ powder, the supplementation of food products with crickets’ powder can contribute to a reduction in malnutrition rates. Further, population vitamin B2, B3, B12, and several mineral deficits can easily be tackled with crickets’ powder and whole‐dried cricket's entomophagy.

The impact of drying methods on quality parameters of purple basil leaves

“…Also, we measured the maximum Ca and Mg concentrations at 200 and 600 W. Contrary to ours,Ramadan et al (2018) stated that the Na, K, Ca, P, Mg, Zn, Fe, Cu, and Mn concentrations did not differ in convective and microwave dried Saidy date fruits. Like ours,Juhaimi et al (2017) measured the maximum Ca and Mg content of Silifke date fruits at 300 and 540 W. Like ours,Juhaimi et al (2017) measured the maximum Ca and Mg content of Silifke date fruits at 300 and 540 W Bawa et al (2020). measured the Ca content of microwave-dried house cricket, a type of edible insect, higher than that of convective dried.…”

Nutritional, functional, and allergenic properties of silkworm pupae

“…These pupae are rich in nutrients and have high Good cooking methods could promote the consumption of insects as food (Feng et al, 2018). Furthermore, the incorporation of insects into everyday food items is a documented strategy that overcomes the challenges associated with the low acceptance of insects as food (Khatun et al, 2021;Bawa et al, 2020;Nyangena et al, 2020). For instance, consuming protein powder and hydrolyzed peptides in a food product might be more acceptable than direct consumption.…”

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

“…Riboflavin or vitamin B 2 is a relatively stable vitamin that is less affected by temperature, oxygen concentration, and very much sensitive to light [ 33 ]. Significant amount of riboflavin was found ( Table 1 ) in all rasgulla samples in a following order - NR > PMWC > PP > PF > PH > PMW.…”

“…Bawa et al. 2020 reported a decrease in riboflavin for oven drying and microwave drying of house crickets ( Acheta domesticus ) [ 33 ]; Alajaji et al. 2006 reported a decrease in riboflavin in microwave cooking of chickpea [ 24 ]; Kadakal et al.…”

“…Fortification of pineapple in rasgulla resulted insignificant (p > 0.05) changes in riboflavin amount for PP, PF and PMWC. Bawa et al 2020 reported a decrease in riboflavin for oven drying and microwave drying of house crickets (Acheta domesticus) [33]; Alajaji et al 2006 reported a decrease in riboflavin in microwave cooking of chickpea [24]; Kadakal et al 2007 reported a decrease in riboflavin amount in hot air drying of bulgur [34]; Rodríguez et al 2017 reported a decrease in riboflavin content for convective drying of pineapple [29]. The stability of riboflavin is affected mostly by light rather than types of heating treatment or temperature.…”