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Research & Reviews : Journal of Food Science & Technology

Determination of Fatty Acid Composition of Roasted African Palm Weevil Larvae (Rhycophorous phoenicis)

  1. Mustapha R.A.
  2. Oreniyi O. S.
  3. Ogunmuyide D.B.
  4. Bolajoko O.O.
  5. Adebayo M.T.
  6. Oluwagunwa A.P.

Abstract

AbstractThe study was demonstrated to evaluate the fatty acid composition of roasted African palm weevil larvae, and the degree of saturation. The result obtained shows that unsaturated fatty acid is dominant with the value of mono to polyunsaturated fatty acid rage between 20.17 and 58.37% respectively. However, the total saturated fatty acid evaluated was 20.83%. The study concludes that roasted African palm weevil larvae is a potential source of unsaturated fat, especially oleic, linoleic and linoleic and can be recommended for general populace consumption.Keywords: Insects, palm weevil, fatty acids, larvae, saturation, roastedCite this ArticleMustapha R.A., Bolajoko O.O., Adebayo M.T., Oluwagunwa A.P., Oreniyi, O. S., Ogunmuyide D.B. Determination of Fatty Acid Composition of Roasted African Palm Weevil Larvae (Rhycophorous phoenicis). Research & Reviews: Journal of Food Science and Technology. 2019; 8(3): 1–4p.
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