EFFECTS OF PRESERVATION METHODS ON THE PROXIMATE COMPOSITION OF THE WHITE ANTS (Isoptera: Termatidae)

Abstract

Kenya faces acute food shortages to satisfy the increasing population as traditional food stocks continue to be depleted as a result of environmental changes and increasing population. Faced with problems of food insecurity, increasing food prices and overreliance on the traditional food items, there is an urgent need for Kenyans to diversify their food sources. The aim of this study was to determine effects of preservation methods on the proximate composition of the white ants preserved by different methods. Data were collected and analyzed for proximate composition of moisture, crude protein, ash, crude fibres and gross energy production. Results indicated that under traditional and modern preservation methods, only sun drying resulted to increased water loss, crude proteins and fibres and gross energy production. Roasting was the least appropriate method of preserving white ants as it causes massive denaturation of crude proteins and fibres reducing gross energy release due to reduced respiratory substrates. This study therefore concludes that sun drying should used as preservative measure of the white ants food and recommends that more research should be conducted to establish the optimum sun drying temperatures required to obtain the obtain optimum desiccation and crude proteins and fibres