Analysis of the Centesimal Composition of the Glass-headed Leafcutter Ant (Atta leavigata) Smith 1858

Abstract

Edible insects are important in the diet of some traditional populations and have been gaining prominence in haute cuisine due to their uniqueness and palatability. The glass-headed leafcutter ant Atta laevigata (Smith 1858), known by its indigenous name sarai-wengyia, is traditionally consumed by the Sateré-Mawé indigenous people and is known for its pleasant aroma and taste. However, there is no information about its nutritional composition in the scientific literature. This study aimed to analyze the proximate composition of the glass-headed leafcutter ant. The insects were collected in the municipality of Maués-AM and stored at -20 °C. The proximate composition was analyzed according to the official analytical methods for food analysis. Proteins were determined by the Kjeldahl method, lipids by the Bligh-Dyer method, ash by incineration in a muffle furnace at 550 °C, and moisture by drying in an oven at 105 °C to constant weight. All analyses were performed in triplicate and on a wet weight basis. The moisture content found was high, corresponding to 57.1 ± 5.5 g/100 g. A high protein content was also found (26.7 ± 0.5 g/100 g), higher than that of boiled chicken eggs and equivalent to that of meat products and their derivatives. The ash content was also high, with an average of 17.3 ± 3.1 g/100 g, a value similar to that found in other insects, such as termites. Lipids were found in smaller amounts, corresponding to 3.0 ± 0.6 g/100 g. The ant also showed significant results for macrominerals, such as phosphorus, sodium, and calcium. It is concluded that the leafcutter ant consumed by the traditional population presented relevant nutritional value, potentially constituting an alternative for obtaining this food as a primary or ingredient in the human diet.