Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography-mass spectrometry

Zamancwane Pretty Mahlanza; Oluwaseun Peter Bamidele; Samson Adeoye Oyeyinka; Sunday Samuel Sobowale; Moira Ledbetter; Jonathan Wilkin; Oluwafemi Ayodeji Adebo

doi:10.1093/ijfood/vvaf021

Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography-mass spectrometry

Zamancwane Pretty Mahlanza
, Oluwaseun Peter Bamidele
, Samson Adeoye Oyeyinka
, Sunday Samuel Sobowale
, Moira Ledbetter
, Jonathan Wilkin
, Oluwafemi Ayodeji Adebo (Lead / Corresponding author)

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

91 Downloads (Pure)

Abstract

Variations occur in metabolite profiles after food processing, with gas chromatography-mass spectrometry (GC-MS) being one such technique used in profiling metabolites. In this study, finger millet (FM) (Eleusine coracana) grains were traditionally (malted and fermented) and also novelly processed (ultra-sonicated), while edible crickets (ECs) (Acheta domesticus) were fermented and ultra-sonicated. One hundred and nine (109) compounds using GC-MS in raw and processed FM and EC flour were observed and categorised into different metabolite groups: Acids, alcohols, amino acids, aromatic compounds, benzene, ethanol, fatty acids, organic acids, and sugars. Significant differences in metabolite profiles, average peak area levels, and the metabolite composition between the FM and EC samples before and after traditional and novel processing demonstrate the influence of the processing methods used. Principal component analysis (PCA) observed the relationship among the processing technique's distribution of metabolite profiles, while OPLS-DA highlighted the significant metabolite profiles observed within the different processing techniques. Differences were observed in the samples as a function of the processing technique used and the modifications, which are attributable to the pre-existing composition of the substrate and the impact of the different techniques, among others. The study's findings provide a crucial framework for tracking and controlling the metabolite composition of FM and EC flours during traditional and novel processing.

Original language	English
Article number	vvaf021
Number of pages	15
Journal	International Journal of Food Science and Technology
Volume	60
Issue number	1
DOIs	https://doi.org/10.1093/ijfood/vvaf021
Publication status	Published - 4 Feb 2025

Keywords

edible insects
finger millet
food processing
GC-MS
metabolites
zero hunger

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

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10.1093/ijfood/vvaf021Licence: CC BY

Final published version
© The Author(s) 2025. Published by Oxford University Press on behalf of Institute of Food Science and Technology. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.
Final published version, 1.18 MBLicence: CC BY

Cite this

Mahlanza, Z. P., Bamidele, O. P., Oyeyinka, S. A., Sobowale, S. S., Ledbetter, M., Wilkin, J., & Adebo, O. A. (2025). Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography-mass spectrometry. International Journal of Food Science and Technology, 60(1), Article vvaf021. https://doi.org/10.1093/ijfood/vvaf021

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title = "Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography-mass spectrometry",

abstract = "Variations occur in metabolite profiles after food processing, with gas chromatography-mass spectrometry (GC-MS) being one such technique used in profiling metabolites. In this study, finger millet (FM) (Eleusine coracana) grains were traditionally (malted and fermented) and also novelly processed (ultra-sonicated), while edible crickets (ECs) (Acheta domesticus) were fermented and ultra-sonicated. One hundred and nine (109) compounds using GC-MS in raw and processed FM and EC flour were observed and categorised into different metabolite groups: Acids, alcohols, amino acids, aromatic compounds, benzene, ethanol, fatty acids, organic acids, and sugars. Significant differences in metabolite profiles, average peak area levels, and the metabolite composition between the FM and EC samples before and after traditional and novel processing demonstrate the influence of the processing methods used. Principal component analysis (PCA) observed the relationship among the processing technique's distribution of metabolite profiles, while OPLS-DA highlighted the significant metabolite profiles observed within the different processing techniques. Differences were observed in the samples as a function of the processing technique used and the modifications, which are attributable to the pre-existing composition of the substrate and the impact of the different techniques, among others. The study's findings provide a crucial framework for tracking and controlling the metabolite composition of FM and EC flours during traditional and novel processing.",

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author = "Mahlanza, \{Zamancwane Pretty\} and Bamidele, \{Oluwaseun Peter\} and Oyeyinka, \{Samson Adeoye\} and Sobowale, \{Sunday Samuel\} and Moira Ledbetter and Jonathan Wilkin and Adebo, \{Oluwafemi Ayodeji\}",

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doi = "10.1093/ijfood/vvaf021",

language = "English",

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Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography-mass spectrometry. / Mahlanza, Zamancwane Pretty; Bamidele, Oluwaseun Peter; Oyeyinka, Samson Adeoye et al.
In: International Journal of Food Science and Technology, Vol. 60, No. 1, vvaf021, 04.02.2025.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography-mass spectrometry

AU - Mahlanza, Zamancwane Pretty

AU - Bamidele, Oluwaseun Peter

AU - Oyeyinka, Samson Adeoye

AU - Sobowale, Sunday Samuel

AU - Ledbetter, Moira

AU - Wilkin, Jonathan

AU - Adebo, Oluwafemi Ayodeji

PY - 2025/2/4

Y1 - 2025/2/4

N2 - Variations occur in metabolite profiles after food processing, with gas chromatography-mass spectrometry (GC-MS) being one such technique used in profiling metabolites. In this study, finger millet (FM) (Eleusine coracana) grains were traditionally (malted and fermented) and also novelly processed (ultra-sonicated), while edible crickets (ECs) (Acheta domesticus) were fermented and ultra-sonicated. One hundred and nine (109) compounds using GC-MS in raw and processed FM and EC flour were observed and categorised into different metabolite groups: Acids, alcohols, amino acids, aromatic compounds, benzene, ethanol, fatty acids, organic acids, and sugars. Significant differences in metabolite profiles, average peak area levels, and the metabolite composition between the FM and EC samples before and after traditional and novel processing demonstrate the influence of the processing methods used. Principal component analysis (PCA) observed the relationship among the processing technique's distribution of metabolite profiles, while OPLS-DA highlighted the significant metabolite profiles observed within the different processing techniques. Differences were observed in the samples as a function of the processing technique used and the modifications, which are attributable to the pre-existing composition of the substrate and the impact of the different techniques, among others. The study's findings provide a crucial framework for tracking and controlling the metabolite composition of FM and EC flours during traditional and novel processing.

AB - Variations occur in metabolite profiles after food processing, with gas chromatography-mass spectrometry (GC-MS) being one such technique used in profiling metabolites. In this study, finger millet (FM) (Eleusine coracana) grains were traditionally (malted and fermented) and also novelly processed (ultra-sonicated), while edible crickets (ECs) (Acheta domesticus) were fermented and ultra-sonicated. One hundred and nine (109) compounds using GC-MS in raw and processed FM and EC flour were observed and categorised into different metabolite groups: Acids, alcohols, amino acids, aromatic compounds, benzene, ethanol, fatty acids, organic acids, and sugars. Significant differences in metabolite profiles, average peak area levels, and the metabolite composition between the FM and EC samples before and after traditional and novel processing demonstrate the influence of the processing methods used. Principal component analysis (PCA) observed the relationship among the processing technique's distribution of metabolite profiles, while OPLS-DA highlighted the significant metabolite profiles observed within the different processing techniques. Differences were observed in the samples as a function of the processing technique used and the modifications, which are attributable to the pre-existing composition of the substrate and the impact of the different techniques, among others. The study's findings provide a crucial framework for tracking and controlling the metabolite composition of FM and EC flours during traditional and novel processing.

KW - edible insects

KW - finger millet

KW - food processing

KW - GC-MS

KW - metabolites

KW - zero hunger

UR - https://www.scopus.com/pages/publications/105001733798

U2 - 10.1093/ijfood/vvaf021

DO - 10.1093/ijfood/vvaf021

M3 - Article

AN - SCOPUS:105001733798

SN - 0950-5423

VL - 60

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 1

M1 - vvaf021

ER -

Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography-mass spectrometry

Abstract

Keywords

ASJC Scopus subject areas

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