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4th International Conference and Exhibition on Nutrition

Chicago, USA

Mariam D Solomon

University of Jos, Nigeria

Title: Nutrient potentials of Varies coleoptera (Grub worm): Implication for food security

Biography

Biography: Mariam D Solomon

Abstract

Introduction: Worms grubs and insects’ larvae are traditionally important foods and tasty treats for many cultures and individuals around the world. They are gaining popularity for their high protein and low-fat values. Their potential is seriously being considered in food security and poverty alleviation strategies in many communities around the world. The nutritional and economic potentials of these abundant creatures are yet to be fully realized and tapped especially in the face of climate change. Varies coleoptera is one of the grub worms found in animal dung. The study was aimed at evaluating the nutrient composition of V. coleoptera and to unveil its potential as a strategy to mitigate food insecurity. Methods: Live grub worms were hand-picked from animal dung dumps in the months of April-June. They were washed, gut squeezed out, boiled in saltwater for three minutes, set out to dry and rusted in an oven at 50oC for ten minutes. The processed sample was analyzed for its proximate nutrient content and mineral element profile using standard procedures. Results & Discussion: Proximate composition showed that processed ready-to-eat V. coleoptera contains 49.16% crude protein, 26.34% crude fat, 18.2% Nitrogen Free Extract (NFE), 5.0% crude fibre, 5.48% ash and caloric value of 4096 cal/g. Mineral elements range between 0.06%-22.9%. These included sodium, sulfur, iron, zinc, calcium, phosphorus, magnesium and copper. Amino acid profile showed that nineteen of the commonly occurring amino acids except tryptophan were present. The nutrient composition of V. coleoptera is comparable to those of conventional animal source foods such as beef and fish. Conclusion: It is concluded that processing and consumption of grub worms could add to nutrient intake and variety to staple foods of indigenous communities. When properly harnessed and large scale production and commercialization are explored, it can be a good source of livelihood for families especially in poor resource settings.