Functional and Nutritional Properties of Protein Concentrates and Isolates from Hercules Beetle Larvae (Dynestes hercules)

This study focused on the proximate composition, functional qualities and mineral composition of hercules beetle larva (HBL) flour (whole, concentrate and isolate).

Proximate composition and functional properties were analysed using standard methods.

The result of proximate analysis revealed that the HBL protein concentrate recorded the highest in protein (51.16%), carbohydrate (29.87%), crude fiber (4.73%) and ash (4.95%). HBL protein isolate had the highest in moisture (9.53%) while whole HBL gave the highest value in fat (25.76%); proving its potential adaptability for different ranges of culinary applications and offering improved flavor, texture and stability. The results for functional properties revealed that HBL protein isolate had the highest WAC (3.56 g/g) and OAC (1.95 g/g), highest foaming capacity (37.40%), foaming stability (64.80%), emulsion capacity (97.30 g/g), emulsion stability (95.30 g/g) and water solubility index (44.73 g/g). The results for protein solubility revealed that HBL protein concentrate had the highest at pH1 (83.33%), HBL protein isolate was the highest at pH5 (58.30%), whole HBL recorded the highest value at pH7 (48.56%) and HBL protein concentrate scored the highest at pH10 (88.43%). The results for mineral composition revealed that the potassium was higher in the whole HBL (94.12 mg/100 g).