Please enter verification code
Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder
American Journal of Entomology
Volume 4, Issue 3, September 2020, Pages: 45-50
Received: Oct. 16, 2020; Accepted: Oct. 26, 2020; Published: Nov. 4, 2020
Views 132      Downloads 78
Ilga Gedrovica, Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Article Tools
Follow on us
In recent years, there has been a lot of talk of the need to reduce the use of traditional sources of protein (from ruminants, pigs, chickens) due to adverse effects on the environment. Alternative sources of protein are encouraged, for example, people should consume different insects and larvae. Crickets, grasshoppers, locusts and mealworms have attracted attention among the many species of edible insects, that's why they are likely to be the first to be legal in Europe. In Latvia, earthworms are common in nature and are grown on farms. They could be a potentially edible. However, they have not been adequately studied for human consumption. It is necessary to evaluate the safety aspects during the processing of earthworms. The studied earthworm species Eisenia fetida and Eisenia veneta react differently during the pre-processing stage, and the quality of the obtained product differs significantly in several aspects. The evaluation of the quality of earthworm powder obtained from earthworms shows their high nutritional value, as well as the significant effect of the drying method on the physical and sensory properties of the product, as well as microbiological parameters. In general, sublimated earthworm powder has a wider range of applications in new products; however, it is important to remember that additional heat treatment is provided to ensure safety.
Earthworms, Entomophagy, Processing Technologies, Food Safety
To cite this article
Ilga Gedrovica, Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder, American Journal of Entomology. Vol. 4, No. 3, 2020, pp. 45-50. doi: 10.11648/j.aje.20200403.11
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Van Huis, A. (2017) New Sources of Animal Proteins: Edible Insects. New Aspects of Meat Quality. Aviable at:
Van Huis, A. (2018) Insects as Human Food. Aviable at:
Kourimska, L., Adamkova, A. (2016) Nutrition and sensory quality of edible insects. NFS Journal 4: 22-26.
Rumpold, B. A., Schluter, O. K. (2013) Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research 57, 802-823.
Payne, C. L. R., Dobermann, D., Forkes, A., House, J., Josephs, J., McBride, A., Muller, A., Quilliam, R. S., Soares, S. (2016) Insects as food and feed: European perspectives on recent research and future. Journal of Insects as Food and Feed. 2 (4): 269-276 Aviable at:
Smetana, S., Mathys, A., Knock, A., Heinz, V. (2015) Meat alternatives: life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment 20: 1254-1267.
Kuljanic N. (2020) What if insects were on the menu in Europe?At a glance, Scientific Foresight: What if? Aviable at:
Jongema, Y. (2017) Worldwide list of recorded edible insects. Aviable at:
Summary of applications and notifications (2020) Summary of the applications submitted within the meaning of Article 10 (1) of Regulation (EU) 2015/2283 Aviable at:
Zhenjun S. (2005) Nutritive value of Earthworms. Einfield NH, Ecological implication of Miniliveestock, Science Publisher, pp. 491-236.
COMMISSION REGULATION (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (2005) Official Journal of the European Union. Aviable at:
Zhenjun S., Jiang H. (2017) Nutritive Evaluation of Earthworms as Human Food. Future Food, Chapter 7, Intech Open, pp. 127-141.
Sandulachi E. (2012) Water activity concept and its role in food preservation. Aviable at:
Glamoclijaa N., Starcevica M., Janjica J., Ivanovica J., Boskovica M., Djordjevica J., Markovica R., Baltica M. Z. (2015) The effect of breed line and age on measurements of pH-value as meat quality parameter in breast muscles (m. pectoralis major) of broiler chickens. Procedia Food Science 5, pp. 89–92.
Mohanta K. N., Subramanian S., Korikanthimath V. S. (2016) Potential of earthworm (Eisenia foetida) as dietary protein source for rohu (Labeo rohita) advanced fry. Cogent Food & Agriculture, 2: 1138594. Aviable at:
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186