Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( <i>Hermetia illucens</i> ) pre‐pupae flour

Abstract

The black soldier fly prepupae (BSFP) emerged as a sustainable and novel nutritional source with high protein, lipid, chitin, and micro-nutrients. The study focused on defatted BSFP flour with increased protein concentrate and less-fat, which has high demand in current trend. The defatted FD BSFP flour has promising amount of protein (44.63%), low-fat (1.18%) with high caloric value (400.04 kcal) compared with SD BSFP flour. Interestingly the chitin (18.22%) and fiber (9.29%) compound was found to be higher in defatted SD BSFP flour. The SEM image revealed the morphology of smooth globules and compact agglomerated structure in FD SD BSFP flour, respectively. The DSC thermogram revealed optimistic thermal properties in both FD and SD BSFP flours. The study depicts the suitability of FD BSFP flour for mass commercialization as a novel functional ingredient in food and feed products. Novelty impact statement Defatted BSFP flour provides a higher protein concentrate and chitin components by limiting the number of individual extraction processes thereby reducing the price of production. The defatted FD BSFP flour can be used as a novel and alternative source for protein and chitin derived from a hitherto underused insect. The thermal stability of both the FD and SD BSFP defatted flours revealed a promising approach for biopolymers, which can withstand high temperature.

Topics & Concepts