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<p>Industrial-scale insect rearing has been considered as a high impact alternative to replace food ingredients. In this study, we evaluated the quality of flours obtained from third-instar larvae of <i>Anastrepha ludens</i> and <i>Anastrepha obliqua</i> (Diptera: Tephritidae). These larvae are mass-produced at the Moscafrut facility located in Chiapas, Mexico for the application of the Sterile Insect Technique (SIT). The quality of the flours obtained was determined by chemical and microbiological analyses. <i>Anastrepha ludens</i> larvae produced a higher flour yield per kg of diet used than those of <i>A. obliqua.</i> The larvae were dehydrated by two methods: by convection oven and by freeze-drying. With the convection oven the flours from both species fulfilled the requirements for human consumption according to official standards (NOM-247-SSA1-2008) for cereals, but flours obtained by freeze-drying exceeded the total permitted concentrations (&gt; 100 CFU/g) of coliforms. Proximal analyses revealed that flours from both species using both drying methods showed high quality moisture content, ash, fat, protein, and carbohydrates. The flour from <i>A. ludens</i> had higher percentages of ash and fat, while the flour from <i>A. obliqua</i> had a higher protein content. There were no differences in the percentage of carbohydrates in either case. Sensorial tests revealed no differences between cookies made with composite flours blended with different proportions of wheat and fruit fly larvae flours. We conclude that flour obtained from either species represents a viable alternative as an ingredient to enrich foods intended for human consumption.</p>

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Proximal and microbiological analysis of mass-reared Anastrepha spp. (Diptera: Tephritidae) larval flour and sensory evaluation for human consumption

  • 期刊论文

  • 发表日期：

    2025年7月10日

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  • Morfa Carrasco,
  • Víctor Baneco,
  • Ervin Vázquez,
  • Shirley Mejía,
  • Dina Orozco-Dávila,
  • Pablo Montoya,
  • Pablo Liedo

摘要

Industrial-scale insect rearing has been considered as a high impact alternative to replace food ingredients. In this study, we evaluated the quality of flours obtained from third-instar larvae of Anastrepha ludens and Anastrepha obliqua (Diptera: Tephritidae). These larvae are mass-produced at the Moscafrut facility located in Chiapas, Mexico for the application of the Sterile Insect Technique (SIT). The quality of the flours obtained was determined by chemical and microbiological analyses. Anastrepha ludens larvae produced a higher flour yield per kg of diet used than those of A. obliqua. The larvae were dehydrated by two methods: by convection oven and by freeze-drying. With the convection oven the flours from both species fulfilled the requirements for human consumption according to official standards (NOM-247-SSA1-2008) for cereals, but flours obtained by freeze-drying exceeded the total permitted concentrations (> 100 CFU/g) of coliforms. Proximal analyses revealed that flours from both species using both drying methods showed high quality moisture content, ash, fat, protein, and carbohydrates. The flour from A. ludens had higher percentages of ash and fat, while the flour from A. obliqua had a higher protein content. There were no differences in the percentage of carbohydrates in either case. Sensorial tests revealed no differences between cookies made with composite flours blended with different proportions of wheat and fruit fly larvae flours. We conclude that flour obtained from either species represents a viable alternative as an ingredient to enrich foods intended for human consumption.