To enhance food security and promote sustainable protein options, a new research project titled “Optimization of Preservation Techniques and Quality Assessment of Mulberry and Eri Silkworm Pupae for Human Consumption” will be launched. This initiative aims to evaluate silkworm pupae as a viable food source by optimizing preservation techniques and ensuring high-quality standards.
The ICAR-National Meat Research Institute (ICAR-NMRI) has formalized this collaboration by signing a Memorandum of Understanding (MoU) with the Central Silk Board – Central Sericultural Research and Training Institute (CSRTI) in Mysuru.
With the global demand for sustainable and alternative protein sources on the rise, this project aims to evaluate silkworm pupae as a viable food source. Known for their high protein content and essential fatty acids, pupae have the potential to address food security and environmental challenges. Traditionally consumed in the northeastern regions of India, the research will also assess consumer preferences and acceptance in these areas.
Silkworm pupae contain approximately 21.5% protein, surpassing that of many common animal products. When measured on a dry-weight basis, their protein content can reach 49% to 54%.
Source: National center for biotechnology information
The project will focus on developing effective preservation methods to retain the nutritional value, texture and sensory qualities of the pupae. Advanced methods such as freeze-drying and dehydration will be explored, alongside rigorous quality assessments utilizing analytical tools.
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By conducting thorough quality assessments and generating robust data, the initiative aims to create a solid scientific foundation for regulatory approval and the safe commercialization of silkworm pupae as a novel food source. This MoU is expected to contribute significantly to the diversification of protein options in human diets, aligning with global trends towards sustainable food practices.
D S. B. Barbuddhe, Director, ICAR-NMRI, Hyderabad and Dr S. Gandhi Doss, Director, CSB-CSRTI, Mysuru, signed the MoU on behalf of their respective organisations. The MoU will support commercialization efforts and contribute to the diversification of protein options in human diets. Standardized protocols will be established to ensure consistency in quality and safety during commercialization.
As the project progresses, it promises to leverage technology and research to enhance food security while promoting environmentally sustainable practices in the food industry.
