# Dual Role of Sitophilus zeamais: A Maize Storage Pest and a Potential Edible Protein Source

## TL;DR

This paper explores turning the maize weevil, a destructive pest, into a protein-rich flour that could be used for food and feed.

## Contribution

The study demonstrates that Sitophilus zeamais, a maize pest, can be processed into safe, high-protein flour suitable for food and feed.

## Key findings

- S. zeamais flour met food safety standards and contained 48.1% protein.
- The flour was rich in isoleucine, valine, and threonine but lacked some essential amino acids.
- Integrating S. zeamais flour into food systems could improve food security and reduce post-harvest losses.

## Abstract

Maize experiences significant post-harvest losses due to infestations by Sitophilus zeamais. This study investigates the potential of S. zeamais as a protein source. The weevils were processed into flour and evaluated for food safety, protein content, and amino acid profile. The resulting flour met safety standards, contained 48.1% protein, and was rich in isoleucine, valine, and threonine, although it lacked some essential amino acids. Despite these limitations, S. zeamais flour could serve as a viable protein source for both food and feed applications. Incorporating S. zeamais flour into food and feed systems could contribute to improved food security.

Maize (Zea mays) is a critical staple crop whose post-harvest losses, predominantly due to infestations by the maize weevil, Sitophilus zeamais, threaten food security. This study explores the possibility of utilizing S. zeamais, traditionally known as a pest, as an alternative protein source by assessing its nutritional profile and food safety attributes. Cultured under controlled conditions, S. zeamais specimens were processed into flour, which was subsequently analyzed for microbiological safety, protein content, and amino acid composition. Microbiological assays confirmed that the flour met established food safety standards, with aerobic mesophilic bacteria, fungi, and yeast present at negligible levels and no detection of coliforms, Salmonella spp., or Escherichia coli. Protein quantification revealed a high total protein content (48.1 ± 0.3%), although the salt-soluble fraction constituted only 13.7% of the total. The amino acid profile exhibited elevated levels of isoleucine, valine, and threonine, while deficiencies in leucine, lysine, sulfur amino acids, and tryptophan were noted. These findings suggest that, despite certain limitations, S. zeamais flour represents a viable protein source. Integrating targeted insect harvesting for protein into pest management strategies could help reduce post-harvest losses and contribute to improved food security and nutritional availability.