NUTRITIONAL VALUE OF THE FIELD CRICKET (<i>GRYLLUS TESTACEUS</i> WALKER)

Wang, Dun; Bai, Yaoyu; Li, Jianghong; Zhang, Chuan‐Xi

doi:10.1111/j.1744-7917.2004.tb00424.x

Cited by 45 publications

(37 citation statements)

References 13 publications

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“…Padek contained very low amounts of n-3 fatty acids but relatively high concentrations of n-6 fatty acids in all samples, presumably from rice bran oil. Field cricket (Gryllus testaceus Walker) contained high quality fatty acids, and the total percentage of oleic acid, linoleic acid and linolenic acid has previously been reported to be 78% of total fatty acid (Wang et al, 2004). In this study, EPA, DHA were absent from cricket while linolenic acid was 9.0% and the percentage of linoleic acid and oleic acid was 59% of total fatty acids.…”

Section: Amino Acidmentioning

confidence: 57%

“…The amino acid composition of cricket reveals that this may be a good source of essential amino acids given the fact that the protein content of cricket is the highest among all the samples (25.06 AE 3.26 g/100 g). Studies on insects as an alternative source of protein show that insects contain high quality protein, are cheap and have a long history of consumption by humans (Ramos-Elorduy and Pino, 2002;Verkerk et al, 2007;Wang et al, 2004Wang et al, , 2007Banjo et al, 2006).…”

Section: Amino Acid Compositionmentioning

confidence: 95%

See 1 more Smart Citation

Nutritional composition of aquatic species in Laotian rice field ecosystems

Nurhasan

Mæhre

Kjellevold³

et al. 2010

Journal of Food Composition and Analysis

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Section: Amino Acidmentioning

confidence: 57%

Section: Amino Acid Compositionmentioning

confidence: 95%

Nutritional composition of aquatic species in Laotian rice field ecosystems

Nurhasan

Mæhre

Kjellevold³

et al. 2010

Journal of Food Composition and Analysis

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“…The ash content of meat emulsion was unaffected by the addition of house cricket flour, regardless of replacement level and portion ( P > 0.05). When replacement level increased, acid detergent fiber content in meat emulsion was increased ( P = 0.0124), which might be due to chitin from the exoskeleton of house cricket that makes up approximately 8.5% dry matter (Wang and others ).…”

Section: Resultsmentioning

confidence: 99%

Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations

Kim

Setyabrata

Lee

et al. 2017

Journal of Food Science

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The objective of this study was to determine the effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. As an initial marker of functionality, protein solubility, water absorption, emulsifying capacity, and gel formation ability of house cricket flour were determined at pH (2 to 10) and NaCl concentrations (0 to 2.10 M). Control emulsion was formulated with 60% lean pork, 20% back fat, and 20% ice. Six treatment emulsions were prepared with replacement of lean pork and/or back fat portions with spray-dried house cricket flour at 5% and 10% levels, based on a total sample weight. The protein solubility of house cricket flour (67 g protein/100 g) was significantly altered depending upon pH (P < 0.0001) and NaCl concentration (P = 0.0421). Similar water absorption capacity, emulsifying capacity, and gel formation ability of house cricket flour were found between 0 and 2.10 M NaCl concentration (P > 0.05). The replacement of lean meat/fat portion with house cricket flour within 10% level could fortify protein and some micronutrients (phosphorus, potassium, and magnesium) in meat emulsion, without negative impacts on cooking yield and textural properties. Our results suggest that house cricket flour can be used as an effective nonmeat functional ingredient to manufacture emulsified meat products.Keywords: edible insect, functionality, house cricket, meat emulsion, protein solubility Practical Application: To better utilize house cricket flour as a food ingredient in wide application, understanding its technological properties in various pH, and ionic strength conditions is a pivotal step. Protein solubility of house cricket flour would be considerably affected by the varying pH and NaCl concentrations of applied conventional foods. In the case of meat emulsion, within 10% lean meat and/or fat portions could be successfully substituted with house cricket flour without detectable adverse impacts on technological properties associated with cooking yield and instrumental analysis of texture. Thus, our findings suggest that house cricket flour possess the necessary physical properties to be used as an alternative nonmeat ingredient for incorporation within emulsified meat products, which could be further explored in subsequent sensory-based studies.

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“…It is thus imperative to identify and develop indigenous food resources. To effectively respond not just to rapid population growth but also to other pressing challenges, researchers have turned their attention to insects not only because of their abundance, enormous biomass, and highquality protein but also because of the time-honored practice among many culturally diverse peoples of Africa and Latin America of consuming live, roasted, and fried insects, providing them with a nutritious protein of good quality and high digestibility [12,13]. The choice of insects as food is further strengthened by the fact that they also constituted rich sources of fat, vitamins, and minerals, especially iron and zinc [14].…”

Section: Why Eat Insects?mentioning

confidence: 99%

Entomophagy: Insects as Food

Tiencheu¹,

Womeni²

2017

Insect Physiology and Ecology

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Due to the increasing cost of animal proteins, food and feed insecurity, population growth, and increasing need for protein-rich food in the developed and less developed countries, alternative sources of protein-rich food are highly needed. Scientific research has shown that edible insects are a very rich source of proteins and other nutrients. Hence, insect consumption might help revolutionaries' food and feed insecurity and thus replace the conventional animal source. This work assesses the potential of insects as food for humans and feed for animals and gathers existing information and research on edible insects. The assessment is based on the most recent and complete data available from various sources and experts around the world, because lack of a complete data on edible insects reduces consumer confidence and limits integration of edible insect consumption with other food sources. Considering the nutritional, economic, and ecological advantages of edible insects over conventional livestock, much attention should therefore be given to their method of collection as this will help improve their availability. This could be achieved by improved conservation or by raising them as a minilivestock. Considering the economic, nutritional, and ecological advantages of this traditional food source, its promotion deserves more attention both from national governments and assistance programs.

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NUTRITIONAL VALUE OF THE FIELD CRICKET (GRYLLUS TESTACEUS WALKER)

Cited by 45 publications

References 13 publications

Nutritional composition of aquatic species in Laotian rice field ecosystems

Nutritional composition of aquatic species in Laotian rice field ecosystems

Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations

Entomophagy: Insects as Food

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