Entomology Researchers Explore Maize Weevil as Potential Protein Source

Strategic Insights -

Researchers at the Monterrey Institute of Technology and Higher Education in Monterrey, Mexico, have conducted a study on the maize weevil, * * Sitophilus zeamais* *, which is a major pest causing losses in maize post-harvest storage. The study aimed to explore the nutritional profile and food safety attributes of the maize weevil as an alternative protein source. The researchers found that the maize weevil flour met established food safety standards and had a high total protein content of 48.1 ± 0.3%. However, the amino acid profile exhibited deficiencies in certain essential amino acids.

Key Takeaways:

  • The study found that the maize weevil flour meets established food safety standards, with negligible levels of aerobic mesophilic bacteria, fungi, and yeast, and no detection of coliforms, * * Salmonella* * spp., or * * Escherichia coli* *.
  • The flour had a high total protein content of 48.1 ± 0.3%, although the salt-soluble fraction constituted only 13.7% of the total.
  • The amino acid profile of the maize weevil flour exhibited elevated levels of isoleucine, valine, and threonine, while deficiencies in leucine, lysine, sulfur amino acids, and tryptophan were noted.
  • The study suggests that the maize weevil can be a potential edible protein source, particularly in regions where maize is a staple crop and post-harvest losses are a significant concern.
  • The researchers believe that integrating targeted insect harvesting for protein into pest management strategies could help reduce post-harvest losses and contribute to improved food security and nutritional availability.

Statistics:

  • The maize weevil flour met established food safety standards, with negligible levels of aerobic mesophilic bacteria (3.4 ± 0.2 cfu/g) and fungi (2.1 ± 0.1 cfu/g) and no detection of coliforms, * * Salmonella* * spp., or * * Escherichia coli* *.
  • The flour had a total protein content of 48.1 ± 0.3% and a salt-soluble protein content of 13.7% ± 0.5%.
  • The amino acid profile of the maize weevil flour showed elevated levels of isoleucine (10.4 ± 1.1%), valine (10.1 ± 1.0%), and threonine (8.5 ± 1.0%) and deficiencies in leucine (7.3 ± 1.0%), lysine (6.4 ± 1.0%), sulfur amino acids (4.2 ± 1.0%), and tryptophan (3.1 ± 1.0%).

Sources:

  • Dual Role of * * Sitophilus zeamais* * : A Maize Storage Pest and a Potential Edible Protein Source. Insects, 2025,16(5):531. (Insects - http://www.mdpi.com/journal/insects/).
  • Monterrey Institute of Technology and Higher Education, Monterrey, Mexico.