Mineral nutrient profile of grasshopper (Zonocerus variegatus) subjected to different conventional post-processing techniques. International Journal of Applied Biological Research

Abstract

The influence of roasting and sundrying on the mineral contents of edible grasshopper consumed in Niger State, Nigeria was determined using standard methods. Analysis was done on fresh, sundried and roasted grasshopper samples. The results of the study revealed that sundried grasshopper (SGH) had the highest Mn (10.57±0.21), Ca (1467±2.83) and Fe (23.35±0.21) contents. Fresh samples (FGH) had the highest Cu (11.05±0.21) content and least K (67.00 ±1.14), Mn (2.35 ±0.07), Na (16.55±0.35) and P (57.40±0.99) contents. Roasted grasshopper prepared in the laboratory (RGHL) had the highest Zn (1.06±0.04), Na (94.70 ±0.14), K (133.79±0.86), Mg (411.50±10.61) and P (107.00±1.41) contents while roasted grasshopper obtained from the market (RGHM) had the least Fe (14.95±0.49), Zn (0.54±0.01), Na (14.90±0.42), Mg (234.00±1.41) and P (59.10 ±0.57) contents. The composition of Cu, Fe and Ca in all the samples of grasshopper analyzed were above the WHO recommended limit. The results of this study showed that insect samples processed by roasting provided good sources of many minerals. Therefore, roasted grasshopper prepared in the laboratory is deemed suitable as complementary food source to alleviate under-nutrition especially among vulnerable groups (women and children) in developing countries.