Analysis of chontacuro (Rhynchophorus palmarum L.) protein and fat content and incorporation into traditional Ecuadorian dishes
äºJournal of Insects as Food and FeedSearch for other papers by K. Cajas-Lopez in
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Escuela de GastronomÃa, Universidad de las Américas (UDLA), Quito, Ecuador.
Search for other papers by R. Ordoñez-Araque in
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Edible insects are increasingly consumed in many parts of the world, because of their nutritional content, environmental sustainability, and accessibility.Chontacuro (Rhynchophorus palmarum L.), a beetle found in several regions of the Amazon basin in South America, has been consumed by the inhabitants of this region throughout history. The objective of this research was to analyse the protein and lipid composition ofchontacuro, and to determine how this insect could be incorporated into typical Ecuadorian dishes. Information was collected from 26 bibliographic sources, including articles and books, in scholarly databases. The total fat content of driedchontacuro is usually 30-60% (consisting of 40-60% monounsaturated fatty acids, 36-55% saturated fats, and 1-3% polyunsaturated fats), and its protein content is 19-26% (mainly comprising essential amino acids, whose concentrations depend on the insectâs diet).Chontacuro also contains vitamins and minerals. These insects can be incorporated into culinary dishes in the form of mature larvae or flour (protein). Herein, we assessed the amounts ofchontacuro that could be incorporated into several traditional Ecuadorian dishes: rice with quinoa, carrottortillas with quinoa flour,tortilla de palo,bolón de verde withmanaba cheese,muchÃn ofcassava manaba,chilimbibu,cositas finas, andempanada de tiesto. Thechontacuro is an insect indigenous to the Ecuadorian Amazon that could be used to increase the nutritional value of the countryâs traditional foods.
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|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 1049 | 314 | 30 |
| å ¨ææµè§æ¬¡æ° | 27 | 5 | 0 |
| PDFä¸è½½æ¬¡æ° | 15 | 3 | 0 |
Analysis of chontacuro (Rhynchophorus palmarum L.) protein and fat content and incorporation into traditional Ecuadorian dishes
äºJournal of Insects as Food and FeedSearch for other papers by K. Cajas-Lopez in
Current site
Google Scholar
PubMed
Escuela de GastronomÃa, Universidad de las Américas (UDLA), Quito, Ecuador.
Search for other papers by R. Ordoñez-Araque in
Current site
Google Scholar
PubMed
Edible insects are increasingly consumed in many parts of the world, because of their nutritional content, environmental sustainability, and accessibility.Chontacuro (Rhynchophorus palmarum L.), a beetle found in several regions of the Amazon basin in South America, has been consumed by the inhabitants of this region throughout history. The objective of this research was to analyse the protein and lipid composition ofchontacuro, and to determine how this insect could be incorporated into typical Ecuadorian dishes. Information was collected from 26 bibliographic sources, including articles and books, in scholarly databases. The total fat content of driedchontacuro is usually 30-60% (consisting of 40-60% monounsaturated fatty acids, 36-55% saturated fats, and 1-3% polyunsaturated fats), and its protein content is 19-26% (mainly comprising essential amino acids, whose concentrations depend on the insectâs diet).Chontacuro also contains vitamins and minerals. These insects can be incorporated into culinary dishes in the form of mature larvae or flour (protein). Herein, we assessed the amounts ofchontacuro that could be incorporated into several traditional Ecuadorian dishes: rice with quinoa, carrottortillas with quinoa flour,tortilla de palo,bolón de verde withmanaba cheese,muchÃn ofcassava manaba,chilimbibu,cositas finas, andempanada de tiesto. Thechontacuro is an insect indigenous to the Ecuadorian Amazon that could be used to increase the nutritional value of the countryâs traditional foods.
| å ¨é¨æé´ | è¿å»ä¸å¹´ | è¿å»30天 | |
|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 1049 | 314 | 30 |
| å ¨ææµè§æ¬¡æ° | 27 | 5 | 0 |
| PDFä¸è½½æ¬¡æ° | 15 | 3 | 0 |
