Fruit, vegetable, and starch mixtures on the nutritional quality of black soldier fly (Hermetia illucens) larvae and resulting frass

2021 ◽  
pp. 1-10
Author(s):  
H. Fischer ◽  
N. Romano
Keyword(s):  
Nutritional Quality ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
Agricultural Industry ◽  
Sustainable Resources ◽  
Mixture Treatment ◽  
Hermetia Illucens Larvae

The production of black soldier fly (Hermetia illucens) larvae (BSFL) is rapidly becoming a new method to convert food waste into a sustainable ingredient in terrestrial and aquatic nutrition while the by-product, called ‘frass’, can be used as a soil amendment. The growth and nutritional quality of BSFL and their frass is greatly influenced by the provided substrates. In this study, fruits, vegetables, starches and in their combination (mixture) were provided to BSFL for two weeks and afterwards their final weight and nutritional composition of the BSFL and frass were measured. The starch treatment produced significantly heavier BSFL compared to those in the fruit treatment. However, BSFL produced from starch had the lowest amino acid levels. The BSFL produced from vegetables had significantly higher crude protein and essential amino acids compared to all substrates, with the exception of histidine. Frass produced from vegetables had significantly higher nitrogen-phosphorus-potassium values compared to all others, with the exception of nitrogen in the starch and mixture treatment. This study showed that the use of vegetables produced BSFL and frass comparable to soybean meal and many organic fertilisers, respectively, and these could be valuable and sustainable resources for the agricultural industry.

scholarly journals Valorisation of Organic Waste By-Products Using Black Soldier Fly (Hermetia illucens) as a Bio-Convertor

2021 ◽  
Vol 13 (15) ◽  
pp. 8345
Author(s):  
Kieran Magee ◽  
Joe Halstead ◽  
Richard Small ◽  
Iain Young
Keyword(s):  
Food Waste ◽  
Fish Feed ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
High Quality Protein ◽  
The Face ◽  
Beet Pulp ◽  
By Products ◽  
Hermetia Illucens Larvae

One third of food produced globally is wasted. Disposal of this waste is costly and is an example of poor resource management in the face of elevated environmental concerns and increasing food demand. Providing this waste as feedstock for black soldier fly (Hermetia illucens) larvae (BSFL) has the potential for bio-conversion and valorisation by production of useful feed materials and fertilisers. We raised BSFL under optimal conditions (28 °C and 70% relative humidity) on seven UK pre-consumer food waste-stream materials: fish trimmings, sugar-beet pulp, bakery waste, fruit and vegetable waste, cheese waste, fish feed waste and brewer’s grains and yeast. The nutritional quality of the resulting BSFL meals and frass fertiliser were then analysed. In all cases, the volume of waste was reduced (37–79%) and meals containing high quality protein and lipid sources (44.1 ± 4.57% and 35.4 ± 4.12%, respectively) and frass with an NPK of 4.9-2.6-1.7 were produced. This shows the potential value of BSFL as a bio-convertor for the effective management of food waste.

scholarly journals Growth Performance, Waste Reduction Efficiency and Nutritional Composition of Black Soldier Fly (Hermetia illucens) Larvae and Prepupae Reared on Coconut Endosperm and Soybean Curd Residue with or without Supplementation

Insects ◽  
2021 ◽  
Vol 12 (8) ◽  
pp. 682
Author(s):  
Nichaphon Pliantiangtam ◽  
Pipatpong Chundang ◽  
Attawit Kovitvadhi
Keyword(s):  
Growth Performance ◽  
Nutritional Composition ◽  
Waste Reduction ◽  
Equal Weight ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
Soybean Curd ◽  
Reduction Efficiency ◽  
Soybean Curd Residue ◽  
Hermetia Illucens Larvae

Black soldier fly (BSF, Hermetia illucens) larvae are considered as insects with a high potential to convert organic waste into high-value products. The objective of this study was to investigate the growth performance, waste reduction efficiency, and nutritional composition of BSF reared on different ratios of coconut endosperm (C) and soybean curd residue (S), with or without supplementation, compared to standard diets (Gainesville: G and starter chicken diet: CK). Seven-day-old larvae were randomly divided into eight experimental groups (G, CK, and three different ratios of C and S with or without supplementation) with three replicates with an equal weight of larvae. The supplement contained calcium, phosphorus, amino acids, and a mineral–vitamin premix which was formulated to correlate with CK. Each replicate was terminated, measured, and evaluated when 40% of larvae had reached prepupal stage. The highest larval weight gain was presented in BSF fed CK, followed by those fed coconut endosperm and soybean curd residue at a ratio of 20 : 80 (C20S80), and coconut endosperm and soybean curd residue at a ratio of 50 : 50 (C50S50) without supplementation (numbers after C and S represent their percentage in the formulation; p < 0.001). Harvesting was delayed in the BSF fed C80S20 with and without supplementation (p < 0.001). The number of total larvae and prepupae was not significantly different between groups (p > 0.05). The greatest waste reduction efficiency was observed in the G, C50S50, and C20S80 groups without supplementation (p < 0.001). All groups with supplementation had a higher proportion of ash in both larvae and prepupae compared to non-supplemented groups (p < 0.001), but lower growth performance. The highest percentage of crude protein in larvae was presented in the Gainesville and C20S80 groups followed by the CK and C50S50 groups (p < 0.001). Equal proportions of C and S without supplementation are suggested as a rearing substrate. However, growth performance was lower than for CK; therefore, further studies could investigate cost-efficient techniques to promote this parameter.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

scholarly journals Conversion of Spent Coffee and Donuts by Black Soldier Fly (Hermetia illucens) Larvae into Potential Resources for Animal and Plant Farming

Insects ◽  
2021 ◽  
Vol 12 (4) ◽  
pp. 332
Author(s):  
Hayden Fischer ◽  
Nicholas Romano ◽  
Amit Kumar Sinha
Keyword(s):  
Organic Waste ◽  
Glycogen Content ◽  
Organic Fertilizer ◽  
Organic Fertilizers ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
Hermetia Illucens Larvae ◽  
Nitrogen Phosphorus ◽  
Dough Stage ◽  
Plant Farming

Nutritionally unbalanced organic waste can be converted into potential resources for animal and plant farming by culturing black soldier fly (Hermetia illucens) larvae (BSFL) and prepupae (BSFP). BSFL and BSFP are rich sources of protein and lipids, while the leftover excrement called “frass” can be used as an organic fertilizer. Using readily available resources, BSFL were cultured on spent coffee, donut dough or an equal blend for 35 days. Survival, productivity, daily pupation and biochemical composition of BSFL and BSFP were measured along with the nitrogen-phosphorus-potassium values of the frass. Survival was highest in the blend compared (81%) to spent coffee (45%) or dough (24%); however, BSFL and BSFP were significantly longer and heavier from dough. Stage and food significantly influenced the protein, lipid and glycogen content of the BSFL and BSFP, which tended to be higher in the latter. While fatty acids were often significantly higher in BSFL fed spent coffee, the amino acid composition of BSFL was generally higher in dough. Frass from the blend had significantly highest nitrogen content, while potassium and phosphorus were significantly higher and lower from spent coffee, respectively. Although coffee and donut dough were suboptimal substrates for BSFL, a blend of these produced BSFL and frass that were nutritionally comparable to soybean meal and many organic fertilizers, respectively.

scholarly journals A multipurpose tool to evaluate the nutritional quality of individual foods: Nutrimap®

2007 ◽  
Vol 10 (7) ◽  
pp. 690-700 ◽  
Author(s):  
E Labouze ◽  
C Goffi ◽  
L Moulay ◽  
V Azaïs-Braesco
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Consumer Information ◽  
Food Category ◽  
Health Authorities ◽  
Public Health Authorities ◽  
Nutritional Needs ◽  
Health Objectives

AbstractBackground/objectivesWith obesity and nutrition-related diseases rising, public health authorities have recently insisted nutritional quality be included when advertising and labelling food. The concept of nutritional quality is, however, difficult to define. In this paper we present an innovative, science-based nutrient profiling system, Nutrimap®, which quantifies nutritional assets and weaknesses of foods.MethodsThe position of a food is defined according to its nutritional composition, food category, the consumer's nutritional needs, consumption data and major public health objectives for nutrition. Amounts of each of 15 relevant nutrients (in 100 kcal) are scored according to their ability to ‘rebalance’ or ‘unbalance’ the supply in the whole diet, compared with current recommendations and intakes. These scores are weighted differently in different food categories according to the measured relevance of the category to a nutrient's supply. Positive (assets) and negative (weaknesses) scores are totalled separately.ResultsNutrimap®provides an overall estimate of the nutritional quality of same-category foods, enabling easy comparisons as exemplified for cereals and fruit/vegetables. Results are consistent with major nutritional recommendations and match classifications provided by other systems. Simulations for breakfasts show that Nutrimap®can help design meals of controlled nutritional value.ConclusionsCombining objective scientific bases with pragmatic concerns, Nutrimap®appears to be effective in comparing food items. Decision-makers can set their own limits within the Nutrimap®-defined assets and weaknesses of foods and reach categorisations consistent with their objectives – from regulatory purposes to consumer information or support for designing meals (catering) or new products (food industry).

scholarly journals Proximate and Nutritional Composition of Stored Bulb Onions as Affected by Harvest and Postharvest Treatments

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Irene N. Kiura ◽  
Bernard M. Gichimu ◽  
Felix Rotich
Keyword(s):  
Nutritional Quality ◽  
Crude Protein ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Postharvest Quality ◽  
Curing Period ◽  
Allium Cepa L ◽  
Before And After ◽  
Harvesting Stage

Productivity of bulb onions (Allium cepa L.) is largely constrained by postharvest losses. There are several postharvest strategies applicable to onions, but they are mostly applied singularly and therefore their combined effects have not been well studied. This study was set out to evaluate the effects of harvesting stage, curing period, and time of topping on postharvest quality of stored red bulb onions. The study was carried out in Yatta Subcounty, Machakos County, Kenya. The experimental design was split-split plot laid out in a 3 × 3 × 2 factorial arrangement. The treatments consisted of harvesting stage (25%, 50%, and 75% top fall), curing period (none, 1 week, and 2 weeks after harvesting), and time of topping (before and after curing). All the treatments were replicated three times. After 3 months of storage, the bulbs were analyzed for proximate and nutritional composition. Bulbs that were harvested at 75% top fall and cured for one or two weeks before topping retained higher moisture content, bulb weight, crude protein, vitamin C, zinc, potassium, calcium, and iron but lower sodium content after three-month storage. These practices are therefore recommended for maintaining the nutritional quality of bulb onions after harvesting.

scholarly journals Modelling the dietary impact of health-related claims on food labels in the UK

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Asha Kaur ◽  
Peter Scarborough ◽  
Mike Rayner
Keyword(s):  
Nutritional Quality ◽  
Meta Analysis ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Health Claims ◽  
Baseline Scenario ◽  
Health Related ◽  
Mathematical Equations ◽  
The Impact

AbstractHealth-related claims (HRCs) are statements found on food packets that convey the nutritional quality of a food (nutrition claims) and/or its impact on a health outcome (health claims). Foods carrying HRCs have a slightly improved nutritional profile than foods without HRCs, however, it's unclear whether this translates into dietary improvements. We conducted a modelling study to measure the effect of HRCs on diet. As HRCs are already present on foods it is assumed that any impact that they have upon diet are already in effect. We modelled the impact on food purchases of removing HRCs, by assuming that the sales boost they receive is neutralised. These results can be inverted to estimate the current dietary impact of HRCs. Using the Living Costs Food (LCF) survey data, we calculate the average purchases and nutrient intake per person, per day. The LCF data is divided into sales of products with HRCs and sales of products without HRCs through solving mathematical equations combining LCF sales data with odds ratios from a meta-analysis examining the impact of HRCs on choices and data from a survey of foods examining the prevalence of HRCs and the nutritional quality of foods that carry them so that the sum of the sales of products with HRCs and without HRCs is equal to the total sales of products. Similarly, mathematical equations are solved that combine nutritional composition data with the sales of foods carrying and not carrying HRCs. In the baseline scenario foods carrying HRCs made-up 37% of the total purchases, and contributed 29% (559kcal) of the total kcals purchased (1907kcal). When HRCs are removed from foods there is an average increase of 18kcal/d (95% Uncertainty Intervals [UI] -15, 52), + 2g/d increase in total fat (95% UI -1, 4) and saturated fat (95% UI 1, 3), smaller changes are seen for protein (+ 0.5g/d, 95% UI -1, 2), total sugar (+ 0.5g/d, 95% UI -4, 7) and carbohydrate (-0.5g/d, 95% UI -5, 7). There is reduction in the amount of fruit (-11g/d, 95% UI -34, 26) but an increase in vegetables (+ 6g/d, 95% UI -6, 19). These results should be interpreted with caution due to the large uncertainty intervals. When HRCs are removed, we see a small deterioration in the quality of the average diet. If we invert these findings we can assume HRCs currently have a positive, albeit small, impact on diet.

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