The nutritional value of four species of insects consumed in Angola
- 1 January 1976
- journal article
- research article
- Published by Taylor & Francis in Ecology of Food and Nutrition
- Vol. 5 (2) , 91-97
- https://doi.org/10.1080/03670244.1976.9990450
Abstract
Samples of four insects cooked according to traditional methods in central Angola, were analysed by approved chemical and microbiological techniques. The quality of the proteins was evaluated by several chemical indices. The larvae of Usta terpsichore had the greatest potential nutritional value but the other insects were also useful sources of nutrients.Keywords
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