• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.48-54
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• 2018

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.979-986
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• 2016

This experiment was conducted to investigate the effects of dried mealworm (Tenebrio molitor larva) on growth performance, nutrient digestibility and blood profiles in weaning pigs. A total of 120 weaning pigs ($28{\pm}3days$ and $8.04{\pm}0.08kg$ of body weight) were allotted to one of five treatments, based on sex and body weight, in 6 replicates with 4 pigs per pen by a randomized complete block design. Supplementation level of dried mealworm was 0%, 1.5%, 3.0%, 4.5%, or 6.0% in experimental diet as treatment. Two phase feeding programs (phase I from 0 day to 14 day, phase II from 14 day to 35 day) were used in this experiment. All animals were allowed to access diet and water ad libitum. During phase I, increasing level of dried mealworm in diet linearly improved the body weight (p<0.01), average daily gain (ADG) (p<0.01) and average daily feed intake (ADFI) (p<0.01). During phase II, ADG also tended to increase linearly when pigs were fed higher level of dried mealworm (p = 0.08). In addition, increasing level of dried mealworm improved the ADG (p<0.01), ADFI (p<0.05) and tended to increase gain to feed ratio (p = 0.07) during the whole experimental period. As dried mealworm level was increased, nitrogen retention and digestibility of dry matter as well as crude protein were linearly increased (p = 0.05). In the results of blood profiles, decrease of blood urea nitrogen (linear, p = 0.05) and increase of insulin-like growth factor (linear, p = 0.03) were observed as dried mealworm was increased in diet during phase II. However, there were no significant differences in immunoglobulin A (IgA) and IgG concentration by addition of dried mealworm in the growth trial. Consequently, supplementation of dried mealworm up to 6% in weaning pigs' diet improves growth performance and nutrient digestibility without any detrimental effect on immune responses.

• Journal of Environmental Science International
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• v.32 no.12
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• pp.991-994
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• 2023

This study aimed to investigate the effects of feeding mealworm pellets on protein digestibility and fecal composition of companion canines. The canine breeds used in the specification test were Maltese (average weight 2.0 kg) and Poodle (average weight 2.5 kg), with a total of six canines, three of each breed, without discriminating between males or females. The control feed for the two canines was based on 100 g of commercially available general feed, to which the dogs were allowed to adapt for approximately 3 d. Ony on Day 0 of the experiments, dogs were fed twice, in the morning and afternoon. One day later, the treated group was 80 g of regular feed with 20 g of mealworm pellets added, and the dog was fed for 1 to 7 d in the same manner as the control group. The addition of mealworm pellets increased the protein digestibility in both canine breeds, however, the differences were no significances (p>0.05). Based on the normal stool score of 3, no remarkable changes were observed in stool score from Days 1 to 6, showing that the canines had adapted to the mealworm pellet feed. In particular, on Day 7, feeding mealworm pellet appeared to affect the fecal properties differently between the two breeds. This difference can be owing to differences in the intestinal environment and digestion and absorption ability between the two breeds. Consequently, using mealworm pellets improved the protein digestibility of canines as well as maintained normal fecal properties.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• Korean Journal of Veterinary Research
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• v.47 no.2
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• pp.191-195
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• 2007

This study reveals the unusual case reported for the first time on the selective non digestion of yellow mealworm (Tenebrio molitor) larvae by arowana fish. In January 2005, an Asian arowana (Scleropages formosus) (red variety), from Daesang Tropical Fish Corporation, Seoul, Korea, mortality was observed due to unknown cause. No putative causal factors were suggested by bacteriological and parasitological examinations. Internal examination of the dissected stomach showed some undigested debris with mandible parts of mealworms attached to the mucosal lining of stomach wall. Feeding experiment of yellow mealworm (Tenebrio molitor) was conducted on the silver arowana (Osteoglossum bicirrhosum). Result showed that on the test group, fish released vomitous material containing undigested mandibles of mealworm was observed on the 24th day of the feeding experiment. Histopathological examination of the cross section of the stomach wall layers of the test groups, showed detached parts of the mucosal layer and gastric pits around the damaged area with intact mucularis tissues. While the control group fed with mealworm larvae without head part showed intact stomach wall layers consisting of gastric pit, mucosa and mucularis tissues. Fish on both treatments survived until the termination of experiment. The removal of mealworm larvae head before feeding probably help or aid in the fast digestion of these insect larvae.

• Journal of Environmental Science International
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• v.31 no.3
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• pp.275-279
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• 2022

This study was conducted to examine the performance of poultry production and ammonia emissions from poultry litter when the mealworm (Tenebrio molitor L.) powder was fed to broilers and ducks. In Experiment 1, a total of 180 1-day-old broilers (Arbor acres) were allocated to two treatments with three replicates in a completely randomized design. In Experiment 2, ducks were used in the same method as in Experiment 1. The dietary treatments were as follows: basal diets as control and basal diets with 1.5% Tenebrio molitor L. powder as T1. In Experiment 1, broiler production was not affected by the addition of mealworm powder (p>0.05). Ammonia from broiler litter was observed significantly different in the two treatments at 4 and 5 weeks (p<0.05); however, in other weeks ammonia measured did not show significance different (p>0.05). In Experiment 2, feeding of mealworm powder had no statistical significance on duck productivity (p>0.05). Ammonia emissions from duck litter were not statistically significant in the two treatments at 2 to 5 weeks (p>0.05); however, there was a difference at 6 weeks (p<0.05). Therefore, the addition of mealworm powder to broiler and duck diets did not only improved weight gain and feed efficiency, but also effectively reduced ammonia in poultry litter.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.403-408
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• 2020

The quality characteristics of fish cakes containing different amounts of mealworm powder were analyzed. The moisture content decreased while water absorption index increased with the addition of mealworm powder. The L value was decreased but a value was increased as the amount of mealworm powder added increased. The hardness and cutting forces were 2.63 and 0.09 kg, respectively, in the 0% fried fish cake. With an increase in the amount of mealworm powder, the hardness and cutting force increased to 3.18 and 0.14 kg in the 9% fried fish cake. The pH did not differ with the addition of mealworm powder. During the sensory evaluation, 0 and 3% groups had the highest scores in color, flavor, taste, texture and overall acceptance. These scores decreased with increasing mealworm powder content. Based on the results of the quality characteristics and sensory evaluation, the amount of mealworm powder addition suitable for fish cake production was 3%.

• Food Engineering Progress
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• v.21 no.2
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• pp.116-125
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• 2017

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.