Abstract: The effects of various culinary methods notably scalding, frying, grilling, roasting, and drying of Macrotermes subhyalinus and Imbrasia obscura on the physicochemical and microbiological characteristics and the digestibility of their proteins were studied for the two insects consumed in Adamawa and East regions of Cameroon. The fat content of fried samples significantly (p <0.05) increased due to absorption of oil from the processing medium. It was not the case with the samples cooked using other methods. The comparison of results of raw and cooked samples showed that with respect to the cooking method, there is significant increase or reduction (p <0.05) of the contents......
Keywords: culinary treatments, physicochemical characteristics, digestibility, entomophagy, Imbrasia obscura, Macrotermes Subhyalinnus, Cameroon
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