Affordable processing of edible Orthopterans provides a highly nutritive source of food ingredients

Edible Orthopterans (grasshoppers, crickets and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum. This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimaculatus, Locusta migratoria, and, Schistocerca gregaria after blanching and oven-drying. All three species had high protein [65.3, 54.2, and 61.4 % on dry matter basis (DM) for G. bimaculatus, L. migratoria, and S. gregaria, respectively] and fat contents. Oleic (22.9 – 40.8 %) and palmitic (26.1 – 43.0 %) were the two most abundant fatty acids. All essential amino acids (in mg/100 g protein) were present, glutamic acid (120 – 131), alanine (90.2 – 123) and leucine (82.3 – 84.6) were the most abundant. The minerals (in mg/100 g dry matter) potassium (796 – 1309) and phosphorus (697 – 968) were moderately high, iron (4.60 – 7.31), zinc (12.7 – 24.9), manganese (0.40 – 7.15) and copper (1.20 – 4.86) was also observed in the samples. Vitamin B12 contents were high (0.22 – 1.35 µg/100 g dry matter). Our findings demonstrate that the excellent nutritional profile of the three processed insects suggest they could serve as promising alternative ingredients for improving food and nutritional security.

Jaar van publicatie:2021

BOF-keylabel:ja

IOF-keylabel:ja

BOF-publication weight:6

CSS-citation score:1

Auteurs:International

Authors from:Higher Education

Toegankelijkheid:Open