A Comparative Analysis of the Nutritional Values of Two Differently Preserved Caterpillar Species (Gynanisa maja and Gonimbrasia zambesina) in Chitambo District, Zambia

Climate change due to natural causes and anthropogenic causes edible insects have become more and more popular as alternative food sources. Poses a potential to seriously contribute to food security and poverty alleviation in many developing nations. The study compared the nutritional value of two different methods of preserving edible caterpillars in Chitambo district. The proximate composition and minerals of the caterpillars were determined using standard methods. Data was analysed by an analysis tool Statistical Package for Social Sciences. The moisture content of the caterpillar samples ranged from 8.08% to 13.44% respectively. The study found significant variations in crude fat Chipumi (G. maja) boiled and pressed with a content of 26.62% per 20g and the Mumpa (G. zambesina) roasted and un-pressed with a content of 12.71 % per 20g. For crude fat was recorded higher in treatment with pressed caterpillars and G. maja retain more crude fat than G. zambesina. The species Mumpa (G. zambesina) recorded the highest crude protein content of 30.38% of other treatments included in this study. The highest amount of energy of 26833.43j/g was recorded in Chipumi (G. maja). The mineral content of Mumpa (G. zambesina) was appreciably higher than Chipumi (G. maja). However, the preservation methods had little effect on crude protein and the boiled and pressed caterpillars tend to retain more proteins. The treatment with roasted caterpillars had higher mineral and energy content than the treatment with boiled caterpillars, except for sodium which was higher in boiled treatments due to the addition of the seasoning sodium chloride (salt). The findings suggest that preservation methods affected the nutritional composition of edible caterpillars.