Edible insects have been proposed as a good source of different nutrients including protein. However, the nutritional value of edible insects could be affected by several factors that must be considered in order to enhance their potential application in food. In this work, the effect of feeding two different diets, alfalfa and maize green fodder, on the chemical composition of edible grasshopper (Sphenarium purpurascens) consumed in Mexico was assessed. The dry matter, crude protein content, amino acid profile, in vitro protein digestibility, crude fat, and insoluble fiber content differed significantly between grasshoppers fed with alfalfa and maize (p-value < 0.05). Grasshoppers fed with alfalfa showed an increment of 10% in essential amino acid index and biological value compared to grasshopper fed with maize green fodder. Our results demonstrate that the nutritional composition of edible grasshopper S. purpurascens can be modified through diet resulting in an increase in its nutritional value. Contenido nutricional de chapulín comestible (Sphenarium purpurascens) alimentado con alfalfa (Medicago sativa) y maíz (Zea mays) RESUMEN Los insectos comestibles son considerados una gran fuente de nutrientes. Sin embargo, la composición nutricional de los insectos comestibles puede verse afectada por diferentes factores que deben ser considerados para aumentar su consumo. En este trabajo, se revisó el efecto de dos diferentes dietas, alfalfa y forraje de maíz, en la composición nutricional del chapulín comestible (Sphenarium purpurascens) consumido en México. Se obtuvieron valores significativamente diferentes (valor p < 0.05) en el contenido de proteína, el perfil de aminoácidos, la digestibilidad de proteína in vitro, y en el contenido de grasa y de fibra insoluble. El chapulín alimentado con alfalfa mostró un incremento del 10% en el índice de aminoácidos esenciales y el valor biológico comparado con el chapulín alimentado con maíz. Estos resultados indican que la composición nutricional de chapulín S. purpurascens puede ser modificada a través de la dieta para obtener un mayor valor nutricional en este alimento.
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