Nutritional Value of Edible Insects from the State of Oaxaca, Mexico

Ramos‐Elorduy, Julieta; Moreno, José Manuel Pino; Prado, Esteban; Perez, Manuel Alvarado; Otero, Jaime Lagunez; Guevara, O. Ladrón de

doi:10.1006/jfca.1997.0530

Cited by 332 publications

(205 citation statements)

References 8 publications

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“…The higher amount of crude protein in MLPF can be ascribed to the partial removal of fat during flour production resulting in a considerable lower crude fat content. Data concerning the chitin or fibre content of migratory locusts are not available, but the chemical characterisation of other species from the same order (Orthoptera) revealed total dietary fiber contents between 10-16% db [5,48,49].…”

Section: Chemical Composition Of Migratory Locust Protein Flourmentioning

confidence: 99%

“…Compositional analyses of several edible insect species and their different metamorphic stages reveal promising nutritional quality in terms of protein and fat content, valuable amino acid and fatty acid profiles and noteworthy concentrations of certain micronutrients [1][2][3][4][5]. Species belonging to the order Orthoptera such as locusts, grasshoppers and crickets were reported to exhibit highest average protein concentrations up to 77% db (dry base) among all insect orders [5].…”

Section: Introductionmentioning

confidence: 99%

“…Species belonging to the order Orthoptera such as locusts, grasshoppers and crickets were reported to exhibit highest average protein concentrations up to 77% db (dry base) among all insect orders [5]. Next to mealworm species, crickets and the black soldier fly, the migratory locust (Locusta migratoria L.) is among the most promising candidates for the integration of edible insects in western food and feed industry due to auspicious crude protein content of 65% db, well-balanced amino acid profile and already existing rearing know-how on a commercial scale for pet food or even human nutrition [6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

111

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Enzymatic hydrolysis of migratory locust (Locusta migratoria L.) protein flour (MLPF) was investigated as a method to improve the techno-functional properties. Experiments were conducted under variation of the applied proteases (Alcalase, Neutrase, Flavourzyme, Papain) or combinations thereof, enzyme-substrate ratio (0.05-1.0% w/w), heat pre-treatment (60-80 °C; 15-60 min), and hydrolysis time (0-24 h). Protein degradation was monitored in terms of degree of hydrolysis (DH) and SDS-PAGE. Solubility, emulsifying, foaming and water/oil binding properties of the hydrolysates were determined. In comparison to the control (DH = 5%), hydrolysis resulted in considerably higher DH values up to 42%. SDS-PAGE profiles revealed a steady decrease of bands between 25 and 75 kDa and an increase of low molecular weight bands (10-15 kDa). However, different heat pre-treatments resulted in impaired hydrolytic cleavage as evidenced by lower DH values. Protein solubility of MLPF hydrolysates was improved over a broad pH range from initially 10-22% up to 55% at alkaline conditions. Furthermore, hydrolysis resulted in enhanced emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3 and advanced oil binding capacity. The results of this study have clearly demonstrated the potential of targeted enzymatic degradation to improve the techno-functionality of migratory locust protein in order to produce tailored insect-based ingredients for the use in food applications.

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Section: Chemical Composition Of Migratory Locust Protein Flourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

111

View full text Add to dashboard Cite

show abstract

“…Some species are known to have nutritional value comparable to meat and fish, some of which contain higher levels of protein, fat and energy values (Alamu, Amao, Nwokedi, Oke, & Lawa, 2013). Each type of insect contains protein in different percentages, which generally is of high quality and easily digested (Ramos-Elorduy et al, 1997). This paper studies the nutritional value of insects commonly consumed by some communities and some species that have been cultivated for other purposes (primarily as animal feed) but considerably appropriate for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Compositions of Six Edible Insects in Java

2018

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NUTRITIONAL COMPOSITIONS OF SIX EDIBLE INSECTS IN JAVA. Nutritional deficiency is still a problem faced by many families in Indonesia. One of the important issues is the level of protein consumption that is still below the minimum required standard. Edible insects could be one alternative of protein sources since their availability in the nature is quite abundant. This paper analyses six edible species of both cultivated and wild insects for its proximate compositions to measure their nutritional value. The cultivated insects consist of cricket (Gryllus sp.), giant mealworm (Zophobas morio F.), yellow mealworm (Tenebrio molitor L.), and silkworm (Bombyx mori L.), and the wild insects consist of javanese grasshopper (Valanga nigricornis Burm.) and paddy locust (Nomadacris succincta L. 32,[59][60][61][62][63][64][65][66][67][68][69][70][71][72][73][74][75][76]69%, lemak 6,47%, karbohidrat 0,76%, abu 2,79%, energi 407,50 kkal, serta mineral Ca dan Fe sekitar 24,22 mg dan 3,

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“…In fact, insects are preferred to meat in some of these regions. Different studies have shown that edible insects contain appreciable amount of protein (Olaofe et al, 1998;Ramos-Elourdy et al, 1997;Fashoranti and Ajiboye, 1993). Cirina forda is one of the most widely eaten insects in the southern Nigeria (Fashoranti and Ajiboye, 1993).…”

Section: Introductionmentioning

confidence: 99%