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The nutritional value of four species of insects consumed in Angola

J. F. Santos Oliveira , J. Passos de Carvalho , R. F. X. Bruno de Sousa & M. Madalena Simão 23 Gen 2017
1163 volte


Samples of four insects cooked according to traditional methods in central Angola, were analysed by approved chemical and microbiological techniques. The quality of the proteins was evaluated by several chemical indices. The larvae of Usta terpsichore had the greatest potential nutritional value but the other insects were also useful sources of nutrients.


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