Escamoles, Ant Eggs (Liometopum apiculatum M.): An Underutilized Food

Aims: To assess, Protein, Amino Acids, Lipids, fat-soluble vitamins A and E, Minerals, Fiber and Soluble Carbohydrates in Escamoles and inform the population about the benefits the intake of these edible insects may provide for human health.

Study Design: A combined protocol with both sampling and analytical procedures was used.

Place and Analysis: Escamoles were collected from different locations such as: El cardonal, Actopan, Santiago Anaya, Tulancalco, Huichapan, Apan, Tulancingo and Santuario, in spring (2014). Nutrient content analysis was performed according to AOAC methods and High Performance Liquid Chromatography (HPLC).

Methodology: Sample: Conventional sampling was performed during the second week of March, 2014. Escamoles analysis: Macronutrient and energy content in escamoles was determined by individually analyzing macro and micro nutrients according to AOAC methods.

Results: The analysis showed that Escamoles contain: Proteins, 43.06 g/100 g; Minerals, 6.78 g/100 g; Fiber, 1.15 g/100 g; Soluble Carbohydrates, 18.74 g/100 g; Lipids, 34.96 g/100 g; Vitamin A, Retinol, 0.3024 mg /100 g and Vitamin E, α-tocopherol, 3.29 mg/100 g.

Conclusion: Escamoles are an additional source of nutrients that are underutilized due to the lack of knowledge regarding its nutritional composition, so it is important to increase the amount of information about escamoles and the health benefits that could be obtained from their consumption.

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