Abstract
Weaver ants are fit to be eaten by people and are rich in protein and fatty acids. The whole lipid content varies from 6.3% to 15.2%, and the predominant lipid components were triacylglycerol 37.4–79.4%, followed by phospholipids 6.1–21.5%. Sterols constitute 0.5–0.8%, and oleic acid is the primary fatty acid. The ants contain high level of acidic amino acids and few glycine residues. Ant eggs include three lectins. All the lectins have been observed to be composed of four sub-devices of unequal sizes, and are glycoprotein.
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Mariod, A.A. (2020). Nutrient Composition and Bioactive Components of Ants (Oecophylla smaragdina Fabricius). In: Adam Mariod, A. (eds) African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components. Springer, Cham. https://doi.org/10.1007/978-3-030-32952-5_15
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