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Sorghum Bug (Agonoscelis pubescens) as a Source of Edible Oil, Protein, and Gelatin

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Abstract

The chemical composition, amino acids, and fatty acids of the sorghum bug indicate good nutritional value. The quality of its protein showed the sorghum bug to be a good and suitable source of edible protein. Analysis of dried adults showed high levels of crude protein and fat. The bug protein contained 16 known amino acids, including all the essential amino acids. Oleic, palmitic, linoleic, and linolenic acids were the predominant fatty acids in oil from the sorghum bug. The extracted insect oil was suitable for frying and biodeisel production.

Keywords

Agonoscelis pubescens Sorghum bug Oil Protein Frying Biodeisel Stability 
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© Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.Indigenous Knowledge and Heritage CentreGhibaish College of Science & TechnologyGhibaishSudan

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