A Rapid Study for Proximal Composition and Sensory Evaluation of Eisenia Foetida Earthworm Meal as a Protein Source

Asenat Abigail García-Solís^*

Universidad Vizcaya de las Américas, campus Saltillo. Mexico

Corresponding Author E-mail: asenatgarciaa@gmail.com

The increase in nutritional demand requires new sustainable food sources. The Califor-nian red worm (Eisenia foetida) could be an alternative food source due to its mineral content and protein richness. This study was developed to assess the acceptability of worm meal as a healthy food source. Californian red worms were collected from compost and processed to obtain meal, which was analyzed. Subsequently, a sensory test was developed and conducted using non-expert panelists. The composition of the earthworm meal was 16.69% carbohydrates, 22.16% ashes, 2.23% crude fiber, 5.22% fat, and 51.63% protein. The sensory test showed that participants were indifferent to the smell of earthworm meal (53.3%) but approved of the texture (40% I like it). For taste, 34.2% answered I like it; however, 30.8% answered I don’t like it and 20.8% were indifferent. A slight majority of the panelists did not like the smell (45% I don’t like it and 7.5% I hate it). There was an association between taste and smell. Overall, earthworm meal has excellent protein content and could be used as an alternative in hu-man nutrition. More studies are required to standardize the potential of its acceptability and consumption in different regions.

Acceptability; Human nutrition; Smell; Taste; Texture

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