Nutritional value and microbiological quality of Rhynchophorus palmarum L. larvae. a traditional indigenous food from the southern Peruvian Amazon
DOI:
https://doi.org/10.55873/racba.v1i2.178Keywords:
Suri, Microbiological análisis, nutritional composition, insectsAbstract
In the Amazonian regions of Peru, the larvae of the Rhynchophorus palmarum L., plays an important role in food, medicine, and malnutrition. Indigenous and rural people harvest this larva from decomposed palms and consume it directly or boiled. The objective of the study was to determine the nutritional value and microbiological quality of R. palmarum larvae, food of the indigenous and rural peoples of the southern Peruvian Amazon, rich of protein to combat malnutrition. The samples were obtained in the surroundings of the Mercado Modelo in the city of Puerto Maldonado, a total of 1000 g in good condition, in order to analyze its microbiological characteristics and nutritional composition. R. palmarum larva has a high protein value in the skin and total fats in its interior, which makes it a food with an important nutritional weight for the Amazonian populations. From the microbiological point of view, R. palmarum larvae are suitable for human consumption after a thorough cleaning with abundant cold boiled water and a minimum maceration of 10 minutes in brine.
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