Ebenezer Asiamah

The consumption of palm weevil larvae ( Rhynchophorus phoenicis ), a traditional edible insect in Ghana, is on the rise; nevertheless, comprehensive data are scarce regarding the impact of culinary processing on its nutritional profile and safety. This research assessed the proximate composition, mineral content, chemical safety (heavy metals), health risk, microbiological quality, and physicochemical properties of fresh, boiled, fried, and roasted R. phoenicis larvae. The proximate composition was analyzed using AOAC methods, essential and harmful metals were measured through AAS and ICP‐MS, microbiological quality was evaluated via standard culture methods, and potential health risks were determined using estimated daily intake (EDI) and target hazard quotient (THQ). Frying and roasting significantly reduced moisture content (to 30.5% and 46.2%, respectively) and increased protein content by 133.36% and 114.89%, respectively, compared to fresh larvae. Fat content was highest in fried samples (34.4%), resulting in elevated energy values (442.19 kcal/100 g). Calcium and iron contents increased significantly following frying and roasting, while zinc was better retained in fresh and boiled samples. Mercury and arsenic were below detection limits in all samples, whereas lead (0.33–0.39 mg/kg) and cadmium (0.82–0.94 mg/kg) exceeded Codex maximum limits; nevertheless, THQ values for all metals were < 1, indicating low non‐carcinogenic health risk. ILCR values for cadmium ranged from 3.4–4.1 × 10 ⁻⁶ , slightly above the US EPA acceptable risk level (1 × 10 ⁻⁶ ). MOE values for lead ranged from 1.79–1.96, indicating that exposure from PWL consumption is within a range of concern under the EFSA framework. Consuming fresh PWL unwashed (APC = 7.0 log ₁₀ CFU/g) or washed with water only (APC = 5.2 log ₁₀ CFU/g) is not recommended based on microbiological safety standards. UV‐spectra data corroborated the study findings.

Ferulic acid (FA) reduces starch digestibility but disrupts gel network, limiting its application in gel strength-reliant products. Rice starch was sequentially modified by pullulanase and transglucosidase to generate linear chains with a few branches (LCFBs), which were complexed with 0–2.0% FA to clarify how intermolecular interactions regulated the trade-off between gel strength and anti-digestibility. At 0.5% FA, the hardness of modified starch gel remained at 98.2 g, whereas that of native starch gel decreased from 122.0 to 76.1 g. Moreover, the latter could not be shaped into blocks at 1.0% FA. Concurrently, modified starch-0.5%FA complexation reduced the estimated glycemic index by 11.10% (from 76.6 to 68.1), compared to 5.61% downwards in native starch-0.5%FA complexation. The main chains of LCFBs favored V-type complexation with FA via hydrophobic interactions, while the branched structures promoted intermolecular crosslinking to preserve network integrity. This mode increased single helix from 5.92% to 9.40%, and relative crystallinity from 10.47% to 11.73%. In contrast, native starch-0.5%FA gel, despite exhibiting some V-type complex formation, suffered significant loss of ordered structures, which constituted the primary cause of reduced gel strength. Therefore, V-type complexation between LCFBs and 0.5% FA, coupled with branch-mediated crosslinking, effectively preserved gel strength and enhanced anti-digestibility.