Housefly Larvae as a Source of Good Quality Renewable Protein Product

The preparation and characterization of protein product from housefly larvae with lye solution are reported. The results indicated that, extraction temperature, sodium hydroxide concentration, and extraction time had significant effect on the yield and the quality of the extracts. The optimal preparation conditions were solution-material ratio of 5:1, extraction temperature of 80oC, extraction time of 20 min, and sodium hydroxide concentration of 0.2% (w/v). When prepared under optimal conditions, yield of housefly larvae proteins was 57.53%, and its sensory, physical and chemical properties and sanitary index were found to be of high edible level and hygiene value andwellbalanced in essential and non-essential amino acids ratio.We concluded that a new preparation procedure is nontoxic and inexpensive, making this a perspective organic process.

Keywords: Domestic fly, Protein extraction method, Insect-based products

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