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Journals / Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2025 / Cilt: 6 Sayı: 3

Revealing the Nutritional Content of Morio Worm (Zophobas morio) and the Effect of Its Use as a Flour Substitute on the Physical, Chemical and Sensory Properties of Noodles

Morio Kurdunun (Zophobas morio) Besin İçeriğinin Aydınlatılması ve Un İkamesi Olarak Kullanımının Eriştenin Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi

Selen Seyhan(EGE ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ)0000-0001-6354-4687
Emine Nakilcioğlu(EGE ÜNİVERSİTESİ)0000-0003-4334-2900
Pages
956–975
Publication Date
2025-12-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was found that Morio worm had a rich total polyphenol (134.35 mg GAE/100 g DW), protein (45.95 %), fat (37.28 %) and total amino acid content (25.81 g/100 g), fatty acid profile and antioxidant activity (4.75 µmol TE/100 g DW for ABTS and 6.73 µmol TE/100 g DW for DPPH).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the nutritional properties of Morio worms ere determined.
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Key Findings & Data:Also, some nutritional and quality properties of noodles produced with traditional formulation (KE) and noodles obtained by adding 20 % Morio worms to the noodle formulation as flour substitute (ME) were investigated.
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Conclusion & Impact:It was found that Morio worm had a rich total polyphenol (134.35 mg GAE/100 g DW), protein (45.95 %), fat (37.28 %) and total amino acid content (25.81 g/100 g), fatty acid profile and antioxidant activity (4.75 µmol TE/100 g DW for ABTS and 6.73 µmol TE/100 g DW for DPPH).
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Erişte · morio kurdu · protein içeriği

Abstract

In this study, the nutritional properties of Morio worms ere determined. Also, some nutritional and quality properties of noodles produced with traditional formulation (KE) and noodles obtained by adding 20 % Morio worms to the noodle formulation as flour substitute (ME) were investigated. It was found that Morio worm had a rich total polyphenol (134.35 mg GAE/100 g DW), protein (45.95 %), fat (37.28 %) and total amino acid content (25.81 g/100 g), fatty acid profile and antioxidant activity (4.75 µmol TE/100 g DW for ABTS and 6.73 µmol TE/100 g DW for DPPH). It was observed that ME was rich in protein (6.94 %), fat (16.83 %), minerals, total polyphenols (120.36 mg GAE/100 g DW), total amino acid (15.12 g/100 g) and fatty acids, and antioxidant activity (1.80 µmol TE/100 g DW for ABTS and 3.05 µmol TE/100 g DW for DPPH) and had a higher nutritional value compared to KE (p<0.05). A darker coloured noodle with lower water absorption and higher volume was obtained. Although ME had higher cooking time and cooking loss, it was a lower hardness product. According to sensory analysis, no statistically significant difference was between ME and KE in terms of investigated properties (except for homogeneous structure (p<0.05)) (p>0.05). This shows that noodles with Morio worm are liked by the consumer. This study reveals that a new product with increased nutritional value can be introduced to the bakery industry and that the Morio worm has the potential to be used in the food industry.

Özet

Bu çalışmada, yenilebilir böceklerden olan Morio kurtlarının besinsel özellikleri belirlenmiştir. Ayrıca geleneksel formülasyonla üretilmiş erişte (KE) ile Morio kurtlarının %20 oranında un ikamesi olarak erişte formülasyonuna ilavesiyle elde edilen eriştelerin (ME) bazı besinsel ve kalite özellikleri incelenmiştir. Morio kurdunun zengin toplam fenolik madde (134,35 mg GAE/100 g KM), protein (% 45,95), yağ (% 37,28) ve toplam amino asit miktarına (25,81 g/100 g), yağ asidi profiline ve antioksidan aktiviteye (ABTS için 4.75 µmol TE/100 g KM ve DPPH için 6.73 µmol TE/100 g KM) sahip olduğu belirlenmiştir. ME örneğinin protein (% 6,94), yağ (% 16,83), mineral madde, toplam amino asit (15,12 g/100 g), yağ asitleri, toplam fenolik madde (120,36 mg GAE/100 g KM) ve antioksidan aktivite (ABTS için 1,80 µmol TE/100 g KM ve DPPH için 3,05 µmol TE/100 g KM) bakımından zengin olduğu ve KE örneğine kıyasla daha yüksek besin değerine sahip olduğu gözlemlenmiştir (p<0,05). KE örneğine göre su absorpsiyonu daha düşük, hacim artışı ise daha yüksek olan, daha koyu renge sahip bir erişte elde edilmiştir. ME örneğinin, pişme süresi ve pişme kaybı yüksek olmasına rağmen sertliği daha düşüktür. Duyusal analiz sonuçlarına göre ise ME örneği ile KE örneği arasında araştırılan tüm özellikler (homojen yapı hariç (p<0,05)) bakımından istatistiksel açıdan anlamlı bir farklılık tespit edilememiştir (p>0,05). Bu durum, Morio kurdu ikameli eriştelerin tüketici tarafından beğenildiğini göstermektedir. Bu çalışma, besin değeri artırılmış yeni bir ürünün unlu mamuller sektörüne kazandırılabileceğini ve Morio kurdunun gıda sanayinde kullanım potansiyeline sahip olduğunu ortaya koymaktadır.

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Cite This Article

Seyhan, S., Nakilcioğlu, E. (2025). Revealing the Nutritional Content of Morio Worm (Zophobas morio) and the Effect of Its Use as a Flour Substitute on the Physical, Chemical and Sensory Properties of Noodles. Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 6 Sayı: 3, 956–975. https://doi.org/10.53501/rteufemud.1713395

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