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[Display omitted] • Techno-functionality of imported R. ferrugineus (Sago grub) larvae protein extracts are reported. • Total essential amino acid (EAA) content of sago grub protein extract SGPE is 223.2 mg/g protein. • Sago grub protein extract displayed five distinct peaks for the FTIR spectrum. • Stable foams (88.8 % after 120 min) were obtained for sago grub protein extracts. • Emulsion capacities (96.8 %) were stable after 60 min the protein extracts. The present study investigated nutritional composition and techno-functional properties of Rhynchophorus ferrugineus larvae (sago grubs) protein extract (SGPE). The fat, carbohydrate, and protein contents of sago grubs were 58.79 %, 18.67 %, and 15.65 %, respectively. SGPE exhibited an isoelectric pH of ∼ 4 based on alkaline solubilisation and pH precipitation. Total essential amino acid (EAA) content and essential amino acid index (EAAI) of SGPE were 223.2 mg/g protein and 0.84 respectively. SDS-PAGE of SGPE displayed proteins in the 10–110 kDa molecular weight range, with substantial protein bands < 20 kDa. As expected for a protein extract, FTIR analysis of SGPE indicated five distinct regions (amides I, II, III, and amide A and B peaks). Techno-functional analysis of SGPE indicated a high foaming capacity (87.3 %) and emulsion stability (96.8 % after 60 min). Heat coagulation of SGPE was higher at pH 7.0 (19.5 %) than that at the pI of 4.0 (4.83 %), corroborating the pH-solubility profile, and relatively high surface hydrophobicity (294.5). The heat enthalpy of the SGPE (59.8 J/g) was lower than that reported for H. illucens and A. cordifera. These findings demonstrate the suitability of SGPE for food technology applications in relation to to the reported techno-functional properties and amino acid profiles. [ABSTRACT FROM AUTHOR]

[Display omitted] • T. molitor and H. illucens larvae had high lipid contents (respectively 28.8% and 42.6%). • H. illucens larvae fats had a desirable ω6:ω3 ratio (3.25) than T. molitor (23.9). • T. molitor larvae fat had better lipid nutritional indices, e.g., HPI, IA, IT, HH. • PUFA in H. illucens larvae fat were mostly concentrated on the sn -1,3 positions. • Both larvae fat showed differences in thermal stability based on fatty acid profile. The fatty acid (FA) profile, nutritional index, and thermal properties of lipids from Tenebrio molitor and Hermetia illucens larvae were studied. T. molitor and H. illucens larvae had high lipid contents (respectively 28.8% and 42.6%), saturated (25.0% and 55.8%), monounsaturated (MUFA) (39.2% and 28.3%), and polyunsaturated (PUFA) fatty acids (35.8% and 15.9%). Both larvae fats contained beneficial ω-3, ω-6, and ω-9 FA. For T. molitor and H. illucens , the lipid nutritional indices were atherogenicity indices 0.68 and 2.75, thrombogenicity indices 0.58 and 0.74, and health-promoting indices 3.51 and 0.80 hypocholesterolemic/hypercholesterolemic acid ratio 1.38 and 0.23, suggesting the nutritional superiority of T. molitor larvae fat. Regioisomeric distribution analysis showed that PUFA in H. illucens larvae fat are concentrated on the sn -1,3 positions, whereas those in T. molitor larvae fat are distributed in all three positions. The thermal stability and crystallisation profiles differed for both larvae fats and demonstrated their potential use in thermally processed foods. [ABSTRACT FROM AUTHOR]