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Mugo-Kamiri L, Imungi JK, Njue L, Diiro G, Ombura FLO, Akutse KS, Chrysantus TM, Khamis FM, Subramanian S. Vendors' handling practices of edible long-horned grasshoppers ( Ruspolia differens) products and implications on microbial safety. Front Microbiol 2024; 15:1385433. [PMID: 38770022 PMCID: PMC11102984 DOI: 10.3389/fmicb.2024.1385433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Accepted: 04/08/2024] [Indexed: 05/22/2024] Open
Abstract
Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product. This research aimed at assessing the food safety knowledge, handling practices and shelf life of edible long-horned grasshopper products among vendors and the microbial safety of ready-to-eat products sold in 12 different markets in Uganda. Samples of raw, deep-fried and boiled grasshoppers were randomly collected from 74 vendors (62% street and 38% market vendors) and subjected to microbial analysis. Over 85% of the vendors surveyed had no public health food handler's certificate and >95% had limited post-harvest handling knowledge. Total aerobic bacteria (7.30-10.49 Log10 cfu/g), Enterobacteriaceae (5.53-8.56 Log10 cfu/g), yeasts and molds (4.96-6.01 Log10 cfu/g) total counts were significantly high and above the acceptable Codex Alimentarius Commission and Food Safety Authority of Ireland (FSAI) limits for ready-to-eat food products. Eight key pathogenic bacteria responsible for foodborne diseases were detected and these isolates were characterized as Bacillus cereus, Hafnia alvei, Serratia marcescens, Staphylococcus aureus, S. xylosus, S. scuiri, S. haemolyticus, and Pseudomonas aeruginosa. Findings from this study highlight the urgent need to create local and national food safety policies for the edible grasshopper "nsenene" subsector to regulate and guide street and market vending along the value chain, to prevent the transmission of foodborne diseases to consumers.
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Affiliation(s)
- Loretta Mugo-Kamiri
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
- Department of Food Science Nutrition and Technology, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya
| | - Jasper K. Imungi
- Department of Food Science Nutrition and Technology, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya
| | - Lucy Njue
- Department of Food Science Nutrition and Technology, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya
| | - Gracious Diiro
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
| | | | - Komivi S. Akutse
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | - Tanga M. Chrysantus
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
| | - Fathiya M. Khamis
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
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Ronoh AK, Serrem CA, Tumwebaze SB, Were GM. Effect of fortifying sorghum and wheat with Longhorn grasshopper ( Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits. Food Sci Nutr 2024; 12:3492-3507. [PMID: 38726424 PMCID: PMC11077179 DOI: 10.1002/fsn3.4018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 12/21/2023] [Accepted: 01/26/2024] [Indexed: 05/12/2024] Open
Abstract
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.
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Affiliation(s)
- Amos Kipkemoi Ronoh
- Faculty of AgricultureUganda Martyrs UniversityNkoziUganda
- Institute of Food Bioresources TechnologyDedan Kimathi University of TechnologyNyeriKenya
| | - Charlotte Atsango Serrem
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
| | - Susan Balaba Tumwebaze
- Department of Forestry, Biodiversity & Tourism, School of Forestry, Environmental and Geographical SciencesMakerere UniversityKampalaUganda
| | - Gertrude Mercy Were
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
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Kababu M, Mweresa CK, Subramanian S, Egonyu JP, Tanga CM. Variability in nutrient composition of the edible long-horned grasshopper ( Ruspolia differens) in Uganda and its potential in alleviating food insecurity. Food Sci Nutr 2023; 11:3558-3574. [PMID: 37324836 PMCID: PMC10261792 DOI: 10.1002/fsn3.3346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 06/17/2023] Open
Abstract
Ruspolia differens Serville (Orthoptera: Tettigonidae) is a highly nutritious and luxurious insect delicacy that is consumed as a food source in many African countries. However, the nutrient profile of R. differens in different geographical regions have received limited research interest. Here, we provide comprehensive evidence of geographical impact on the nutrient profile of R. differens and its potential to meet the recommended dietary intake of the population. Our results demonstrated that proximate composition, fatty acids, amino acids, minerals, vitamins, and flavonoid contents of R. differens collected from five districts in Uganda varied considerably. The crude protein (28-45%), crude fat (41-54%), and energy (582-644 Kj/100 g) contents of R. differens exceed that reported from animal origins. The highest crude protein, crude fat, and carbohydrate contents of R. differens were recorded in Kabale, Masaka, and Kampala, respectively. A total of 37 fatty acids were identified with linoleic acid (omega-6 fatty acid) being the most abundant polyunsaturated fatty acid in R. differens from Kabale, Masaka, and Mbarara. All essential amino acids were recorded in R. differens, particularly histidine with values exceeding the daily requirement for adults. Mineral and vitamin content differed significantly across the five districts. The highest quantity of flavonoids was recorded in R. differens from Hoima (484 mg/100 g). Our findings revealed that R. differens could be considered as functional food ingredients capable of supplying essential macro- and micronutrients that are critical in curbing the rising food insecurity and malnutrition in the regions.
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Affiliation(s)
- Margaret Kababu
- International Centre of Insect Physiology and Ecology (icipe)NairobiKenya
- School of Agricultural and Food SciencesJaramogi Oginga Odinga University of Science and Technology (JOOUST)BondoKenya
| | - Collins K. Mweresa
- School of Agricultural and Food SciencesJaramogi Oginga Odinga University of Science and Technology (JOOUST)BondoKenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe)NairobiKenya
| | - James P. Egonyu
- International Centre of Insect Physiology and Ecology (icipe)NairobiKenya
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Ssepuuya G, Smets R, Nakimbugwe D, Van Der Borght M, Claes J. Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area. Food Chem 2019; 301:125305. [PMID: 31387042 DOI: 10.1016/j.foodchem.2019.125305] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 07/30/2019] [Accepted: 07/30/2019] [Indexed: 11/16/2022]
Abstract
This research investigates the effect of swarming season and sourcing geographical area on the nutrient composition of R. differens. On a dry matter basis, protein (34.2-45.8%) and fat (42.2-54.3%) are the major macro-nutrients. Leucine (80. 9-88.5), lysine (54.0-69.8) and valine (59.2-61.8) are the most abundant essential amino acids (EAA) (mg/g protein). Tryptophan is the most limiting EAA. Its EAA composition is like the children and adults' reference protein. Its fat is highly unsaturated (63.5-64.7). Oleic (38.4-42.7), linoleic (19.0-23.0) and palmitic (26.6-27.8) fatty acids (FA) (g/100 g total FA) are the most abundant. Geographical area significantly influences its mineral content within seasons. Season significantly influences its fat, protein, ash and mineral content but not its AAs' and FAs' content. Both factors significantly influence its vitamin B12 content (0.73-1.35 µg/100 g).
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Affiliation(s)
- Geoffrey Ssepuuya
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; Department of Food Technology and Nutrition, CAES, Makerere University, P.O. Box, 7062 Kampala, Uganda.
| | - Ruben Smets
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium.
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, CAES, Makerere University, P.O. Box, 7062 Kampala, Uganda
| | - Mik Van Der Borght
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium.
| | - Johan Claes
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium.
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Ssepuuya G, Wynants E, Verreth C, Crauwels S, Lievens B, Claes J, Nakimbugwe D, Van Campenhout L. Microbial characterisation of the edible grasshopper Ruspolia differens in raw condition after wild-harvesting in Uganda. Food Microbiol 2018; 77:106-117. [PMID: 30297041 DOI: 10.1016/j.fm.2018.09.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 09/03/2018] [Accepted: 09/05/2018] [Indexed: 01/01/2023]
Abstract
This research aimed at establishing the chemical intrinsic properties and the microbial quality of an edible grasshopper Ruspolia differens and the effect of its source (geographical area) in Uganda, trading point, swarming season and plucking on these parameters. The intrinsic properties of the grasshopper can support the growth of a wide variety of microorganisms. High counts of total aerobic microbes, Enterobacteriaceae, lactic acid bacteria, total aerobic spores, and yeasts and moulds were obtained. Metagenetic analyses yielded 1793 Operational Taxonomic Units (OTUs) belonging to 24 phyla. Actinobacteria, Bacteroidetes, Firmicutes, Fusobacteria and Proteobacteria were the most abundant phyla, while members of the genera Acinetobacter, Buttiauxella, Lactococcus, Staphylococcus and Undibacterium were the most abundant OTUs. A number of genera harbouring potential pathogens (Acinetobacter, Bacillus, Buttiauxella, Campylobacter, Clostridium, Staphylococcus, Pseudomonas and Neisseria) were identified. The geographical area, trading point, swarming season and plucking significantly influenced microbial counts and bacterial diversity. The high microbial counts predispose R. differens to fast microbial spoilage, while the presence of Clostridium and Campylobacter makes this grasshopper a potential source of food borne diseases. Further research should identify the specific spoilage microorganisms of R. differens and assess the characteristics of this grasshopper that support growth of food pathogens.
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Affiliation(s)
- Geoffrey Ssepuuya
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; Makerere University, Department of Food Technology and Nutrition, CAES, P. O. Box, 7062, Kampala, Uganda
| | - Enya Wynants
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium
| | - Christel Verreth
- KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860, Sint-Katelijne-Waver, Belgium
| | - Sam Crauwels
- KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860, Sint-Katelijne-Waver, Belgium
| | - Bart Lievens
- KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860, Sint-Katelijne-Waver, Belgium
| | - Johan Claes
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium
| | - Dorothy Nakimbugwe
- Makerere University, Department of Food Technology and Nutrition, CAES, P. O. Box, 7062, Kampala, Uganda
| | - Leen Van Campenhout
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium.
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