Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Worms, Sweet Corn, and Peanuts

Overview

Journal Int J Food Sci

Publisher Wiley

Date 2022 Nov 4

PMID 36329707

Authors

Nonkululeko S Masite

Somandla Ncube

Lawrence M Madikizela

Fanyana M Mtunzi

Vusumzi E Pakade

Affiliations

Soon will be listed here.

Abstract

The thermal behavior of worms (), roasted peanuts ( L.), and sweet corn ( L. saccharata) was investigated under inert conditions using the TGA-FTIR analytical technique heated from 64 to 844°C at a heating rate of 20°C/min. The degradation patterns of the food samples differed as sweet corn and peanuts exhibited four degradation stages 188, 248, 315, and 432°C and 145, 249, 322, and 435°C, respectively. worms displayed three (106, 398, and 403°C). The different decomposition patterns together with the types of evolved gases shown by FTIR analysis justified the varied biochemical and chemical composition of foods. The common evolved gas species between the food samples were HO, CO, P=O, CO, and CH but worms showed two extra different bands of C-N and N-H. Higher volumes of evolved gases were recorded at temperatures between 276 and 450°C, which are higher than the usual cooking temperature of 150°C. This means that the food maintained its nutritional value at the cooking temperature. worms were found to contain twice and four times crude protein content than peanuts and corn, respectively. Only total arsenic metal was reported to be above threshold limits.

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