Keywords
edible insects
flour
proteins
techno-functionality
How to Cite
Abstract
The present study evaluates the nutritional and techno-functional potential of Aegiale hesperiaris (maguey white worm) flour, an endemic species traditionally consumed in Mexico. Larvae were manually collected, lyophilized, and processed to obtain both defatted and non-defatted flours. Proximate composition was determined on a dry weight basis using a nitrogen-toprotein conversion factor of 4.76 to prevent overestimation. Functional properties such as water- and oil-retention capacities, emulsifying capacity and stability, foaming capacity and stability, and protein solubility as a function of pH were also evaluated. Defatted flour showed higher water retention (2.82 g·g-1) and oil retention capacities (2.82 g·g-1), as well as superior emulsifying properties (EC: 60.83 %, ES: 89.36 %). In contrast, the non-defatted flour showed greater foaming capacity. Protein solubility was higher in the defatted flour across the entire pH range evaluated, reaching a maximum value of 95.82 % at pH 12. These results suggest that defatting enhances the functional properties of the flour, improving its potential for use in processed foods. Therefore, A. hesperiaris flour presents an adequate nutritional profile and versatile functional properties, supporting its potential as an alternative ingredient for the development of innovative and sustainable food products.
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