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Project

Incorporation of Crickets Flour in Chapatti for Improved Food Security in Bangladesh

Insects are potentially nutritious, rich in proteins, fats, fibers and several micronutrients. Despite these nutritional advantages, people dislike eating insects due to their dirty and scary image. Also in Bangladesh there is little human consumption of insects, although the inclusion of insects in the diet could add to food security in the country. The overall aim of the project is therefore to enhance the potential of insects in general and grasshoppers in particular as a food constituent in Bangladesh. The specific objectives of the research are as follows: (i) to extract and characterize proteins, lipids and fibers from the specific grasshopper species, (ii) to gain knowledge about the nutritional, physicochemical and functional properties the extracts, (iii) to optimize a commonly consumed food product from Bangladesh and characterize its nutritional and functional properties, and (iv) to evaluate consumer acceptance of the developed food products.

Date:4 Oct 2018 →  19 Dec 2022
Keywords:Grasshopper, Food security, Functionality of nutrients, Bangladesh
Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Project type:PhD project