Table 3. Changes in Micronutrient Content of Rhynchophorus phoenicis Larvae as a Function of Fermentation Time

From

Effect of Fermentation on the Nutritional, Anti-nutritional, Physicochemical, Technofunctional and Microbiological Properties of African Palm Weevil (Rhynchophorus phoenicis) Larvae Paste

Nina Natacha Sophie NGONO EYENGA, Ornela Ingrid TIENTCHEU PATIPE, Aymar Rodrigue FOGANG MBA, Adelaide DEMASSE MAWAMBA, Nicolas POLICARPE NOLLA, Fabrice Fabien DONGHO DONGMO, Pauline MOUNJOUENPOU, Germain KANSCI

American Journal of Food Science and Technology. 2026, 14(2), 39-54 doi:10.12691/ajfst-14-2-4