Proximate and Mineral Composition of the Wings, Eggs and Food Properties of Crickets (Brachytrypes Membranaceus L.)

E. I. Adeyeye* and I. Ogunlade

Department of Chemistry, University of Ado Ekiti, P. M. B. 5363, Ado-Ekiti (Nigeria)

The wings and eggs were analysed for proximate and minerals while the whole organism edible parts were investigated for food properties in crickets (Brachytrypes membranaceus L.).The external wings ranged 0.022-0.046g and internal wings ranged 0.031- 0.037g (male) while it was 0.018-0.020g and 0.020-0.022g respectively in the female. The eggs weighed 0.0027-0.0069g. The proximate values of the wings showed that the external ones had protein range of 11.82-14.58g/100g and internal 8.36-8.20g/100g (male-female) respectively; Cr, Cd, Cu, Mn and Pb were not detected in the wings but rich in Na, K, Mg, Zn and P. The protein in the eggs was 62.5g/100g and soluble carbohydrate was 12.9g/100g. These minerals: P, Cr, Zn, Mg, Fe, Na and K were of high concentration in the eggs. Both male and female crickets were good in water, oil emulsion and absorption and least gelation capacities but poor in foaming capacity. Isoelectric points (pI) were pH 4.0 (female) and 3.0 (male) with respective lowest solubility of 11.2 and 11.3%.

Crickets; wings; eggs; chemical composition; food properties