Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts

Table 2

(a) Summary of functional groups in sweet corn

Temperature (°C)	O-H stretching	C-H asymmetric stretch	Asymmetrical stretching in O=C=O	Stretching vibration in C-O	Carbonyl group	O-H bending	C-O stretch	Hetero-oxy compounds
64-200°C	√		√		√	√
200-300°C	√	√	√	√	√	√	√	√
300-450°C	√	√	√	√	√	√	√	√
>450°C		√	√	√	√		√

(b) Mopane worm function group summary

Temperature (°C)

O-H stretching

N-H stretch

C-H asymmetric stretch

Asymmetrical stretching in O=C=O

Stretching vibration in C-O

Carbonyl group

N-H bending

O-H bending

P=O stretch

C-N and C-O stretch

N-H symmetric deformation

Hetero-oxy compounds

64-200°C

200-300°C

√

√

√

√

√

√

√

√

√

300-450°C

√

√

√

√

√

√

√

√

√

√

√

√

>450°C

√

√

√

√

√

√

(c) Roasted peanut functional group summary

Temperature (°C)	O-H stretching	C-H asymmetric stretch	Asymmetrical stretching in O=C=O	Stretching vibration in C-O	Carbonyl group	O-H bending	C-O stretch	P=O stretch	Hetero-oxy compounds
64-200°C	√		√		√
200-300°C	√	√	√		√	√	√	√	√
300-450°C	√	√	√	√	√	√	√	√	√
>450°C		√	√	√	√