By Enwere, N. J
The edible winged termite (Marcrotermes nigeriansis) was dried and milled into paste which was defatted to produce the flour, which were analyzed for chemical composition and functional properties. Data obtained showed that that it did not exhibit foaming and gelling prorperties. The dried paste contained 43.78% protein, 49.66 % crude fat, 4.78% ash and 1.38% carbohydrate. It had cold and hot water absorption capacity (g water /g solid ) of 1.66 and 2.01, emulsion capacity (ml/g) of 6.4 and emulsion stability of 55.7%. The protein had an isoelectric point at pH 4 and maximum solubility at pH 10.