EFFECT OF INSECT CULTURE ON THE NUTRIENT COMPOSITION OF GRAIN MAIZE

This study was aimed at testing the efficacy of stored-grain insects i n increasing crude protein and other contents of raw and processed mai ze grain. Crude protein values increased with increasing culture durat ion and differed between the different maize substrates (raw kernels, cooked and dried kernels and coarsely broken raw kernels). Thus, raw m aize particularly the coarsely broken type, seemed a preferred substra te where most insects produced highest amount of protein. Peak protein values of 216.4, 252.6, 221.1 and 209.1 g/kg of dry matter were respe ctively observed for Tribolium Castaneum, Cryptolestes ferrugineus, Rh izopartha dominica and Sitophilus Zeamais. Fat content of the insect-r ich biomass followed a pattern similar to that of protein, while solub le carbohydrate was reduced with increase in culture duration, perhaps due to utilization by the insects. (C) 1998 Published by Elsevier Sci ence Ltd. All rights reserved.