Nutritional and functional properties of flour from the palm (Elaeis guineensis) weevil Rhynchophorus phoenicis larvae consumed as protein source in south Côte d’Ivoire

Abstract

In Côte d’Ivoire, the oil palm (Elaeis guineensis) weevil Rhynchophorus phoenicis is among the most renowned larvae, widely appreciated and consumed for its delicious flavour. The present work is conducted to highlight the chemical composition and functional properties of flour from these larvae collected in the south of the country. The larvae were collected from dead trunks of oil palms at
Anyama (5°29'40" N and 4°03'06" W) in Côte d’Ivoire. The fresh larvae were oven dried and ground to obtain crude flour. Chemical composition and functional properties were investigated using standard methods. The results revealed that dry R. phoenicis larva is an excellent source of nutrients mainly consisting of proteins (31.93 %), fats (25.21 %) and minerals. It provides 158.62
% and 129.08 % of the Recommended Dietary Allowances of iron and magnesium respectively, after 100 g dry larva consumption. These findings make it useful in human diet to prevent malnutrition caused by proteins and some minerals deficiencies. Dry R. phoenicis larva flour showed high water and oil absorption capacity (281.73 and 139 % respectively). Moreover, this flour
exhibited good dispersibility (71 %), wettability (5 min) and foam stability (50 %) making it suitable for nutritional and industrial applications.