1976/01/01 by J. F. Santos Oliveira, J. Passos de Carvalho, R. Bruno de Sousa +1 · 4 citations
Agricultural and Biological Sciences · #Biology #Ecology #Food science #Insect Utilization and Effects #Larva #Nutrient #Toxicology #Zoology
paper · doi:10.1080/03670244.1976.9990450
openalex publication_date 1976/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29
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.