Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional...

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Detalles Bibliográficos
Autores principales: Nyangena, Dorothy N., Mutungi, Christopher, Imathiu, Samuel, Kinyuru, John, Affognon, Hippolyte, Ekesi, Sunday, Nakimbugwe, Dorothy, Fiaboe, Komi K. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278588/
https://www.ncbi.nlm.nih.gov/pubmed/32375385
http://dx.doi.org/10.3390/foods9050574

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278588/
https://www.ncbi.nlm.nih.gov/pubmed/32375385
http://dx.doi.org/10.3390/foods9050574

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