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Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder

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

APA Style

Ilga Gedrovica. (2020). Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder. American Journal of Entomology, 4(3), 45-50.

ACS Style

Ilga Gedrovica. Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder. Am. J. Entomol. 2020, 4(3), 45-50. doi: 10.11648/j.aje.20200403.11

AMA Style

Ilga Gedrovica. Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder. Am J Entomol. 2020;4(3):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.

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