Research Projects

The increasing global population, growing demand for protein, and limited farm land availability pose significant challenges to sustainable meat production. Alternative sources of protein, such as plant and insect proteins, offer environmental benefits such as low carbon emissions, water consumption, adaptability to the circular economy, higher production efficiency, and reduced farm space occupation. Weaver ants, also known as weaver ants, are available in India and Australia and are used in culinary dishes. However, there is limited research on their use for food or protein extraction. This project aims to extract protein from weaver ant larvae using conventional and ultrasound techniques, with ultrasound treatment at different power levels to optimize extraction conditions. Functional properties, such as water and oil holding capacity, emulsifying and foaming properties, digestibility, solubility, molecular weight, and thermal properties, will be studied. High pressure homogenization using a microfludizer will be used to increase protein functionality. The larvae protein will also be used as a thickening agent in dahi making, with optimization based on consistency, textural, rheological, and sensorial properties. The successful completion of this project would provide a vital source of protein from weaver ant larvae, allowing for commercial production in industries. This zero carbon footprint protein source has the potential to be a future food source, and more emphasis needs to be given to scientific exploration.