Silkworm protein candy: An approach towards nutritional waste management and sustainable development

Protein deficiency remains a significant challenge in many developing countries, where food scarcity limits access to essential nutrients. Despite being a rich source of high-quality protein and essential amino acids, the consumption of Eri silkworm ( Samia ricini ) pupae and pre-pupae is largely restricted to tribal communities in Northeast India due to cultural taboos surrounding entomophagy. Among the six known strains of Eri silkworm, the yellow-spotted strain exhibits the highest protein content in its pre-pupal stage (66.58%), with lysine and arginine present in substantial amounts, making it a valuable dietary protein source for growth and development. Assam, the third-largest producer of raw Eri silk in India, generates approximately 4,910 metric tons of Eri cocoons annually, each containing a pupa. However, due to societal resistance, a significant proportion of these nutrient-rich pupae are discarded as waste. Addressing this issue, the present study explores the development of a novel protein candy formulated with Eri pupa protein (20 g), palm jaggery (80 g, low glycaemic index), garcinia-soaked water, and ginger leaves. Sensory evaluation revealed high consumer acceptability, with an overall score of 8.4. Furthermore, allergenicity and toxicity assessments in albino mice confirmed the safety of Eri pupa protein for human consumption. The current study highlights the potential of Eri pupa as a sustainable protein source, offering a promising approach to sericulture waste management and food security. The development of such protein-rich functional foods could facilitate broader acceptance of edible insects, drive entrepreneurship, and contribute to nutritional sustainability in the region.