Presence of pesticides in edible insects: Risk to human health. The case of Mexico

Objective: To perform a literature review of the presence of pesticides in edible insects, main pesticides used in Mexico and to discuss the potential risk of contaminated edible insects for human consumption. Design/methodology/approach: Concise analysis of the main research topics related with the impact of pesticides on insects, through a wide review of specialized journals on insects’ field. Results: The majority of edible insects are considered as a common plague in some crop varieties, causing a decrease in their production yield. As a result, farmers use mainly chemical insecticides to control this plague. Besides, farmers use also chemical herbicides and fungicides to control weeds and fungi. However, those pesticides have a negative impact on edible insects because they can be contaminated. These contaminated edible insects can be collected from different crop varieties for their use as food.   Limitations on study/implications: To conduct further research to identify and determine the pesticide levels in edible insects consumed in Mexico. Findings/conclusions: Edible insects may represent a potential risk to human health, especially when insects are wild harvested because can be contaminated with pesticides, particularly insecticides, herbicides, and fungicides

Chemical composition of twelve accessions of Moringa oleifera Lam. grown in Mexico.

Objective: The objective was to evaluate the growth and proximal analysis of twelve accessions of Moringa oleifera Lam. grown in Mexico. Design/ Methodology/ Approach: The seeds were collected in Veracruz, Oaxaca, Guerrero, Chiapas, and Yucatan. The seeds were sown in a nursery and transplanted in the field in a completely randomized block experimental design. Height, basal diameter, and the number of branches were recorded, and leaves were collected for proximal analysis determination. Results: Significant statistical differences (P< 0.05) were identified among the accessions based on tree height, basal diameter, number of branches, moisture content, ash, protein, and fat contents.   Study limitations/implications: Accessions with high growth rates and nutritional characteristics can be selected to establish low-cost food banks. Result / Finding / Conclusion: The accessions from Chiapas (C1 and C2) were superior to the others in tree height, basal diameter and number of branches, protein, and fat contents. &nbsp

Analysis of backyard agriculture and livestock production activities in the South Huasteca Region in San Luis Potosí, Mexico

Objective: To carry out a diagnosis and assess the importance of backyard agriculture and livestock production in rural communities of the XV District in the South Huasteca Region of the State of San Luis Potosí, Mexico, on the social, economic and nutritional context of the population. Design/Methodology/Approach: The study was carried out with two blocks of surveys, the first with the local government and the second with peasants, evaluating the socioeconomic status, importance of livestock and agriculture, nutritional status and culture. The method was deductive and descriptive; the information was with multivariate analysis of principal components. Results: Government support does not reduce poverty. Families feel secure with their material goods. The nutritional status of the population is lacking. Raising chickens, turkeys and Creole pigs prioritizes livestock activity. Self-consumption and the commercialization of plant species is a traditional activity. There is a culinary culture. Limitations on study/Implications: The restriction of information by the municipal government; the pandemic problems to generate more information from the surveys. Conclusions: It is necessary to create efficient programs that improve agricultural and livestock production in the region, with the purpose of improving the nutritional status of the population and generating economic resources to reduce poverty

Innovation and development of a new snack based on blue corn and grasshopper.

Objective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution.bjective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution

Análisis fisicoquímico y proteínico de la pasta de chapulín (Sphenarium purpurascens Charpentier)

Objective: Make grasshopper paste (Gp) and incorporate it into Mole Poblano (MP), evaluating the physicochemical characteristics and protein content of this mixture. Design / methodology / approach: Grasshoppers were collected and Gp was prepared. Later, the Gp was included in the Mole Poblano paste (MP) in the following treatments: T0 = 0Gp and 100% MP, T10 = 10% Gp and 90% MP, T15 = 15% Gp and 85% MP, T20 = 20 % Gp and 80% MP, T25 = 25% Gp and 75% MP and T30 = 30% Gp and 70% MP. The treatments were subjected to physical-chemical analysis and protein content. Findings / conclusion: Treatments T0 and T10 had the highest L *. the variable ?E was clearer for T0 and was different among all the other treatments. The C * saturation index decreased between treatments. Protein content increased with the inclusion of Gp. There were no differences between treatments in pH and water activity. It is concluded that the Gp can be incorporated into the MP to improve its nutritional value and there is no drastic change in the physicochemical variables of the evaluated treatments.Objetivo: Preparar pasta de chapulín (Pch) e incorporarla al mole poblano (MP), evaluando las características fisicoquímicas y el contenido proteínico del preparado. Diseño/metodología/aproximación: Se colectaron chapulines y se preparó Pch. Posteriormente la harina se incluyó en la pasta de MP en los siguientes tratamientos: T0= 0Ch y 100% MP, T10= 10% Pch y 90% MP, T15= 15% Pch y 85% MP, T20= 20% Pch y 80% MP, T25= 25% Pch y 75% MP y T30= 30% Pch y 70% MP. A los tratamientos se le realizó los análisis físicoquímicos y contenido de proteína.  Hallazgos/conclusión: Los tratamientos T0 y T10 tuvieron la mayor L*. la variable ?E fue más claro para T0 y fue diferente entre todos los demás tratamientos. El índice de saturación C* descendió entre los tratamientos. El contenido de proteína incrementó con la inclusión de la Pch. No hubo diferencias entre los tratamientos en el pH y la actividad de agua. Se concluye que la Pch se puede incorporar al MP para mejorar su valor nutricional y no existe un cambio drástico en las variables fisicoquímicas de los tratamientos evaluados

Nutritional characteristics of different types of eggs

Objective: To analyze 5 types of poultry eggs (chicken, turkey, ostrich, duck and quail) to compare their nutritional characteristics and sensory properties. Design/ Methodology/ Approach: A physical analysis was performed: weight of the entire egg (weight and proportion of the albumin, yolk and shell) length and width of the entire egg, shape index, shell color, and yolk color, nutritional (determination of raw fat, protein, dry matter and ashes) and in sensory adaptation (measured through hedonic testing of adaptability through the arrangement of nine points to an individualized quantity of 97). Different types of egg used: chicken, turkey, ostrich, duck and quail. Results: The egg containing the most amount of protein was that of the duck (13.02 ± 0.46 %), while the sample containing the lowest result was that of the ostrich (9.47 ± 0.27 %). The type of egg that contained the fattest level was the duck (10.31 ± 0.75 %); on the other hand, the type of egg that demonstrated the least amount of fat was that of the chicken egg (8.28 ± 0.39 %). Results/ Findings/ Conclusion: Even though some physical differences exist in all types of eggs, they are similar and there is minimal variation in terms of their nutritional value. Therefore, these different types of eggs can be applied for consumption as substitutes for chicken eggs and as an alternative source of protein. Limitations of the study/ Implications: Lack of previous research in regard to comparisons of the types of analyzed eggs

Calidad de la carne en corderos suplementados con tres concentraciones de zinc en una dieta energética

Objective: To evaluate the effect of three doses of Zn supplemented in the diet on the quality and concentration of Zn in meat. Design / methodology / approach: 3 doses of Zn were supplemented: a) 21 mg Zn / Kg of dry matter (DM) from diet only, b) Zn80 (diet + ZnSO4) and c) Zn400 (diet + ZnSO4). Twelve Katahdin lambs randomly distributed in three groups, weighing 29.72 ± 2.16 Kg and age 9 ± 1 months. The consumed DM was restricted for all lambs to 718.62 ± 10.84 g. Findings / Conclusion: The luminosity of the psoas major muscle was Zn21 = 36.50, Zn80 = 38.14 and Zn400 = 35.35 (quadratic effect, P <0.01). The redness of the psoas major muscle was between 18.81 to 19.72 and the intensity of the yellow color was from 3.63 to 3.82. The pH of the gracilis and psoas major muscles were 6.21 and 6.91 and there were no differences in pH, lightness and hardness. The water retention capacity of the gracilis muscle was Zn21 = 63.68%, Zn80 = 65.32% and Zn400 = 83.80% (linear effect, P <0.05). The 80 mg / kg dose of Zn improved the Zn content in meat.Objetivo: Evaluar el efecto de tres dosis de Zn suplementado en la dieta sobre la calidad y concentración de Zn en la carne. Diseño/metodología/aproximación: Se suplementaron 3 dosis de Zn: a) 21 mg Zn/Kg de materia seca (MS) proveniente de la dieta solamente, b) Zn80 (dieta + ZnSO4) y c) Zn400 (dieta + ZnSO4). Doce corderos de raza Katahdin distribuidos aleatoriamente en tres grupos, con peso de 29.72 ± 2.16 Kg y edad de 9 ± 1 meses. La MS consumida fue restringida para todos los corderos a 718.62 ± 10.84 g. Hallazgos/conclusión: La luminosidad del músculo psoas major fue Zn21 = 36.50, Zn80 = 38.14 y Zn400 = 35.35 (efecto cuadrático, P < 0.01). El enrojecimiento del músculo psoas major fue entre 18.81 a 19.72 y la intensidad del color amarillo fue de 3.63 a 3.82. El pH de los músculos gracilis y psoas major fueron de 6.21 y 6.91 y no hubo diferencias en el pH, luminosidad y dureza. La capacidad de retención de agua del músculo gracilis fue Zn21 = 63.68 %, Zn80 = 65.32 % y Zn400 = 83.80 % (efecto lineal, P < 0.05). La dosis de 80 mg/kg de Zn mejoró el contenido de Zn en la carne

Acondicionamiento de garbanzo (Cicer arientium) por el proceso de nixtamalización para la obtención de harina utilizada en la elaboración de pan de caja

Objective: The aim was to establish the effect on quality characteristics of loaf bread added with chickpea flour obtained by nixtamalization and soaking processes. Design/methodology/approach: The nixtamalization process was realized using 2% Ca(OH)2 solution, 3:1 (w/v) with respect to the grain, and cooking for 80 min. After 14 h, the nixtamal was washing three times. Nixtamalized grains were dried, milled and sieved (U.S. 35 mesh). The flour obtained by the soaking method (12 h, T=21 °C), was cooked (95 °C, 45 min), drying (48 h, 48 °C) and milling. The characterization of colour and ashes was determined on the flour and bread, also physical, quality and sensorial characteristics were measured. Results: The results demonstrated that substitution with 35% of nixtamalized chickpea flour, showed the best quality on physical and nutritional characteristics according with the reference (hardness: 23.6 ± 3 and 20.8 ± 6.2 N, color (C): 28.4 ± 1.37 and 29.2 ± 0.927, ashes: 0.17 and 1.43%, respectively). Limitations on study/implications: Results of sensory analysis of bread obtained by the soaking method has shown that the colour and flavour characteristics were not desired. Findings/conclusions: The information obtained demonstrates that this process has a positive impact for the consumer, increasing the availability of some nutrients.Objetivo: Establecer el efecto en las características de calidad de pan de caja elaborado con harina de garbanzo (Cicer arientium L.) obtenida por nixtamalización y remojo. Diseño/metodología/aproximación: El proceso de nixtamalización se realizó utilizando una solución de Ca(OH)2 al 2% en una relación 3:1 (p/v) con respecto al grano, se coció durante 80 min. Después de 14 h, el nixtamal se lavó tres veces. Los granos nixtamalizados se secaron, molieron y tamizaron (U.S. 35 mesh). Para el método de remojo (12 h, T = 21 ° C), el garbanzo se coció (95 °C, 45 min), se secó (48 h, 48 ° C) y se molió. Se determinó el color y cenizas en la harina y el pan, también se midieron las características físicas, de calidad y señoriales de este último. Resultados: Los resultados mostraron que el pan sustituido con 35% de harina de garbanzo nixtamalizado, presentó las mejores características de calidad, físicas y nutrimentales con respecto al testigo (dureza: 23.6±3 y 20.8±6.2 N, color (C): 28.41±1.368 y 29.23±0.927, cenizas: 0.17 y 1.43% respectivamente). Limitaciones del estudio/implicaciones: La evaluación sensorial del pan elaborado con harina de garbanzo obtenida por remojo indicó que estos presentaban sabor más intenso así como color no característico, que desagrado a los jueces. Hallazgos/conclusiones: Los resultados tienen un impacto positivo para el consumidor, incrementando la disponibilidad de algunos nutrientes

Sustentabilidad económica del cultivo de maíz (Zea mays L.) en Acambay, México

Objetivo: evaluar la sustentabilidad económica del cultivo de maíz criollo (Zea mays L.) en Acambay, Estado de México. Diseño/metodología/aproximación: El área de estudio fue el municipio de Acambay, del estado de México. Se aplicó un cuestionario a 50 productores de maíz de los ejidos y comunidades agrarias de la Soledad, Pueblo Nuevo, Loma Linda, Dateje, San Pedro de los Metales, Dongú y Tixmadeje. El cuestionario se basó en el método de Indicadores de Sustentabilidad de Explotaciones Agropecuarias (IDEA). La selección de cada productor encuestado se realizó mediante el muestreo tipo bola de nieve, escogiendo el primer encuestado al azar. Resultados: El valor obtenido para el indicador “viabilidad económica” (C1) fue 1 de 20 puntos, indicando que la ganancia derivada del cultivo de maíz representa un salario mínimo. El indicador “tasa de especialización económica” (C2) obtuvo 0 puntos ya que solo se cultiva maíz, por lo tanto, representa una fuente de ingreso para los productores. En el indicador “autonomía financiera” (C3) el valor promedio obtenido fue 12 explicando que no existe una dependencia marcada en la compra de insumos externos para cultivar maíz. El indicador “sensibilidad a las ayudas del primer pilar de la política agrícola común” (C4) obtuvo 0 en promedio ya que la mayoría de los productores no reciben apoyos gubernamentales para cultivar maíz.  Limitaciones del estudio/implicaciones: los resultados presentados son avances de un análisis con más encuestados, por lo tanto, se sugiere tomar con cautela los resultados. Los indicadores “transmisión del capital” (C5) y “eficiencia de los procesos productivos” (C6) no se evaluaron adecuadamente ya que durante la aplicación de las encuestas los productores se negaron a proporcionar información detallada para evaluar estos indicadores. Hallazgos/conclusiones: la sustentabilidad económica calculada para los productores encuestados fue de 13% lo cual es muy baja, esto se debe principalmente a que éstos no siempre cuentan con el acceso a apoyos aplicables a la producción de maíz, otro factor que contribuye a la baja sustentabilidad es que el grano de maíz y los subproductos no se venden debido a bajos precios del mercado, por lo tanto, prefieren sembrar para autoconsumo, o para que los terrenos de cultivo heredados no estén ociosos

Evaluación sensorial de ate hecho con pectina de cáscara de naranja

Objetivo: El objetivo de este trabajo fue evaluar la calidad sensorial de un ate hecho con pectina de cáscara de naranja comparado con uno elaborado con pectina industrial (control), con la finalidad de dar una alternativa de uso de este biopolímero en un alimento artesanal mexicano. Diseño/metodología/aproximación: Se realizó la extracción de pectina de la cáscara de naranja. Se elaboraron muestras de ate control y otra elaborada con pectina de naranja; se evaluaron características físicas y sensoriales. Resultados: No hubo diferencias en color, ni en la percepción sensorial de sabor, color y textura del ate hecho de pectina de cáscara de naranja y aquel elaborado con pectina industrial. Sin embargo, el ate de pectina de cáscara de naranja mostró mayor adhesividad y fue más frágil que el control. Limitaciones del estudio/implicaciones:  Se requieren más estudios del efecto de adición de la pectina extraída de la cáscara de naranja para mejorar la textura del ate. Hallazgos/conclusiones: Los resultados mostraron que la pectina de cáscara de naranja puede utilizarse en la elaboración del ate