Food Science & Nutrition· 2026Q1
Nutritional Composition, Chemical Safety, and Microbiological Quality of Farmed Palm Weevil Larvae ( Rhynchophorus phoenicis ) From a Commercial Rearing Unit in Ghana
- 0citations
- Q1SCImago
- 2026year
Short summary
Frying and roasting palm weevil larvae (R. phoenicis) significantly increases protein content (by 115-133%) and fat content (up to 34.4% in fried samples), but also leads to levels of lead and cadmium exceeding Codex limits, though non-carcinogenic health risks remain low.
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Key points
- Frying and roasting increased protein content by 115-133% and fat content to 34.4% in fried samples, elevating energy values.
- Calcium and iron content significantly increased after frying and roasting, while zinc was best retained in fresh and boiled larvae.
- Lead (0.33–0.39 mg/kg) and cadmium (0.82–0.94 mg/kg) exceeded Codex maximum limits.
- Target hazard quotient (THQ) for heavy metals was < 1, indicating low non-carcinogenic risk, but ILCR for cadmium and MOE for lead suggest potential concerns.
- Unwashed fresh larvae (7.0 log 10 CFU/g) and those washed with water only (5.2 log 10 CFU/g) are not recommended due to microbiological safety standards.
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Abstract
ABSTRACT The consumption of palm weevil larvae ( Rhynchophorus phoenicis ), a traditional edible insect in Ghana, is on the rise; nevertheless, comprehensive data are scarce regarding the impact of culinary processing on its nutritional profile and safety. This research assessed the proximate composition, mineral content, chemical safety (heavy metals), health risk, microbiological quality, and physicochemical properties of fresh, boiled, fried, and roasted R. phoenicis larvae. The proximate composition was analyzed using AOAC methods, essential and harmful metals were measured through AAS and ICP‐MS, microbiological quality was evaluated via standard culture methods, and potential health risks were determined using estimated daily intake (EDI) and target hazard quotient (THQ). Frying and roasting significantly reduced moisture content (to 30.5% and 46.2%, respectively) and increased protein content by 133.36% and 114.89%, respectively, compared to fresh larvae. Fat content was highest in fried samples (34.4%), resulting in elevated energy values (442.19 kcal/100 g). Calcium and iron contents increased significantly following frying and roasting, while zinc was better retained in fresh and boiled samples. Mercury and arsenic were below detection limits in all samples, whereas lead (0.33–0.39 mg/kg) and cadmium (0.82–0.94 mg/kg) exceeded Codex maximum limits; nevertheless, THQ values for all metals were < 1, indicating low non‐carcinogenic health risk. ILCR values for cadmium ranged from 3.4–4.1 × 10 −6 , slightly above the US EPA acceptable risk level (1 × 10 −6 ). MOE values for lead ranged from 1.79–1.96, indicating that exposure from PWL consumption is within a range of concern under the EFSA framework. Consuming fresh PWL unwashed (APC = 7.0 log 10 CFU/g) or washed with water only (APC = 5.2 log 10 CFU/g) is not recommended based on microbiological safety standards. UV‐spectra data corroborated the study findings.
The authors' abstract, as published at the source. Food Science & Nutrition, 2026 · DOI ↗
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Field: Insect Science
Insect ScienceAgricultural and Biological Sciences