From pest to food ingredient: Quality of Ceratits capitata larvae submitted to different methods of killing and drying

Key Points

• Quality assessment shows significant variation in larvae outcomes based on applied drying techniques.
• Larvae dried using heat methods exhibited a 30% increase in texture quality compared to air-dried larvae.
• The analysis involved different killing methods applied to larvae from Ceratitis capitata, assessing their further potential as food ingredients.
• Displays potential for incorporating larvae from Ceratitis capitata into human food systems, highlighting alternative protein sources.