Abstract
The amino acids, fatty acids, and nutritional quality of the watermelon bug (Aspongopus viduatus) show it to be a good and suitable source of edible oil and protein. The approximate analysis of Aspongopus viduatus adults showed 8.3% moisture, 27.0% crude protein, 54.2% fat, and 3.5% ash, respectively, on a dry matter basis. The bug protein contained 16 known amino acids, including all the essential amino acids. The predominant fatty acids in the melon bug oil were oleic, palmitic, linoleic, and linolenic acids. The extracted insect oil was suitable for cooking and biodeisel production.
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Mariod, A.A. (2020). Watermelon Bug (Aspongopus viduatus) as a Source of Edible Oil, Protein, and Gelatin. In: Adam Mariod, A. (eds) African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components. Springer, Cham. https://doi.org/10.1007/978-3-030-32952-5_11
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DOI: https://doi.org/10.1007/978-3-030-32952-5_11
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