T
Taofic Alabi
Researcher at University of Liège
Publications - 23
Citations - 1273
Taofic Alabi is an academic researcher from University of Liège. The author has contributed to research in topics: Entomophagy & No-till farming. The author has an hindex of 13, co-authored 23 publications receiving 925 citations. Previous affiliations of Taofic Alabi include Gembloux Agro-Bio Tech.
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Consumer acceptance of insect-based alternative meat products in Western countries
Rudy Caparros Megido,Chloé Gierts,Christophe Blecker,Yves Brostaux,Eric Haubruge,Taofic Alabi,Frédéric Francis +6 more
TL;DR: In conclusion, insect tasting sessions are important to decrease food neophobia, as they encourage people to “take the first step” and become acquainted with entomophagy.
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Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development
Rudy Caparros Megido,Ludovic Sablon,Mélodie Geuens,Yves Brostaux,Taofic Alabi,Christophe Blecker,Didier Drugmand,Eric Haubruge,Frédéric Francis +8 more
TL;DR: The results show that consumers are ready to buy and cook insects at home if they are able to associate them with familiar flavors, and the edible insects' potential to become a usual food ingredient in Western European populations is shown.
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Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae
Aman Paul,Michel Frederich,Rudy Caparros Megido,Taofic Alabi,Priyanka Malik,Roel Uyttenbroeck,Frédéric Francis,Christophe Blecker,Eric Haubruge,Georges Lognay,Sabine Danthine +10 more
TL;DR: The nutritional parameters including polyunsaturated to saturated and omega 6 to omega 3 fatty acid ratios of these insect lipids are also being discussed to understand the potential role of these lipids in human nutrition.
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Microbiological Load of Edible Insects Found in Belgium
Rudy Caparros Megido,Sandrine Desmedt,Christophe Blecker,François Bera,Eric Haubruge,Taofic Alabi,Frédéric Francis +6 more
TL;DR: Results confirmed that fresh insects, but also smoked insects from non-European trades, need a cooking step (at least composed of a first blanching step) before consumption, and proposed and discussed blanched timing for each studied insect species.
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Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758)
Rudy Caparros Megido,Christine Poelaert,Marjorie Ernens,Marisa Liotta,Christophe Blecker,Sabine Danthine,Eva Tyteca,Eric Haubruge,Taofic Alabi,Jérôme Bindelle,Frédéric Francis +10 more
TL;DR: Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms, with a focus on protein digestibility and fatty acid composition.