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

This study explored how different food processing methods affect the metabolite composition of finger millet and edible crickets. Researchers used gas chromatography-mass spectrometry (GC-MS) to analyze the chemical changes after traditional processing (malting and fermentation) and novel processing (ultrasonication).

A total of 109 compounds were identified in raw and processed samples, categorized into various metabolite groups such as acids, amino acids, fatty acids, sugars, and aromatic compounds. The study found significant differences in metabolite profiles, showing how different processing methods impact the chemical makeup of these foods.

Advanced data analysis techniques, including Principal Component Analysis (PCA) and OPLS-DA, were used to understand how metabolite profiles varied across processing techniques. The results suggest that both the original composition of the raw ingredients and the processing method used play a key role in determining the final nutritional and chemical properties of the flour.

Overall, this research provides valuable insights into how traditional and modern processing techniques can be used to monitor and control metabolite composition, potentially improving the quality and functionality of processed finger millet and edible cricket flour.