Effects of palm weevil larvae incorporation on proximate composition and mineral content of beef-type sausages

Abstract

Palm weevil larvae (Rhynchophorus phoenicis), locally known as Akokono, are edible insects traditionally consumed in Ghana and represent a promising alternative protein resource for agricultural value addition and meat product innovation. This study evaluated the nutritional composition of beef-type sausages formulated with Akokono, focusing on proximate composition and mineral content. Akokono was incorporated into beef sausages at graded substitution levels ranging from 0% to  70%, and sausage samples were analysed using standard analytical procedures. The proximate composition of Akokono–beef sausages differed significantly among formulations (p < 0.05), with crude fibre ranging from 0.76–7.46%, ash 2.86–7.45%, protein 52.97–85.34%, and fat 5.56–31.77%. Mineral composition also varied significantly across treatments (p < 0.05). The sausage samples contained 0.84–1.19% phosphorus, 0.16–0.24% magnesium, 0.05–0.09% sodium, 0.33–0.44% calcium, 1.17–2.18% potassium, 10.68–26.64 mg/kg zinc, and 15.04–30.68 mg/kg iron. The results demonstrate that Akokono incorporation significantly affects the nutritional quality of beef-type sausages and highlight the potential of palm weevil larvae as a nutrient-rich, innovative agricultural protein resource for sustainable meat product development.