Nutritional values of Zonocerus variegatus, Macrotermes bellicosus and Cirina forda insects: Mineral composition, fatty acids and amino acid profiles

Atowa, C O; Okoro, Benedict Chukwuebuka; Umego, Ekene Christopher; Atowa, Angelina O.; Emmanuel, Okezie; Ude, Victor Chibueze; Ugbogu, Eziuche Amadike

doi:10.1016/j.sciaf.2021.e00798

Cited by 14 publications

(18 citation statements)

References 29 publications

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“…In the present study, Ca reached a value of 1.90 mg/100 g; meanwhile, Williams et al [33] mentioned a value for A. domesticus (nymphs) of 27.5 mg/100 g d.w. The cricket powder Fe content (7.20 mg/100 g) is quite similar to that mentioned by Kosečková et al [35], who reported an amount between 5.6-6.4 mg/100 g d.w. The difference could be explained by the feed insects and by the type of insect.…”

Section: Discussionsupporting

confidence: 88%

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Vasilica

Chiș

Alexa

et al. 2022

Insects

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Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.

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Section: Discussionsupporting

confidence: 88%

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Vasilica

Chiș

Alexa

et al. 2022

Insects

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“…For lake flies, thiamine levels are comparable to that of other insects as reported in previous studies [47]. For fresh grasshoppers, results from this study are slightly higher than 0.47 mg/100g, a value obtained in a study done by [48]. Analysis of variance showed a significant difference between all the different sample processing for termites, locusts, and grasshoppers (p<.0001).…”

Section: Water Soluble Vitamins In the Insectssupporting

confidence: 86%

“…Niacin was not detected in the defatted sun-dried samples for both termites and grasshoppers indicating that the specific process completely degraded the vitamin. Atowa et al [48] obtained niacin levels of 1.35 and 1.10 mg/100g in grasshoppers and termites respectively; these levels are higher in comparison to what was obtained in our study.…”

Section: Water Soluble Vitamins In the Insectscontrasting

confidence: 81%

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Processing Techniques affects the Vitamin Quality of Edible Insects – Potential for Use in Complementary Foods

Wambui

Nyambaka

Kimiywe

et al. 2022

IRJPAC

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Aims: To assess the vitamin content of locusts, lake flies, grasshoppers, and termites when fresh, sun-dried, oven-dried, and defatted. Study Design: Whole insect samples were sun-dried and oven-dried. Due to their high-fat content, termites and grasshoppers were subjected to an additional defatting step after the sun-drying and oven-drying. Place and Duration of Study: The study was carried out in Kenyatta University's food science lab from August to December 2020. Methodology: Prepared insect samples were ground and analyzed for vitamins using high-performance liquid chromatography (HPLC). Analysis was done in triplicates and results were expressed in mg/100g of dry insect sample. Results: Fresh insect samples had higher vitamin concentrations compared to the processed samples. For ascorbic acid, there was no significant difference between; a) sun-dried and defatted sun-dried termites (p=0.79), b) oven-dried and defatted oven-dried termites (p=0.51), c) defatted oven-dried and defatted sun-dried grasshoppers (p=0.22) and d) sun-dried, and defatted oven-dried grasshoppers (p=0.59). For thiamine, pyridoxine, riboflavin, and α-tocopherol there was a significant difference for all the samples in all the insects (p<0.0001). For niacin, fresh, sun-dried, oven-dried, and defatted oven-dried termites showed no significant difference in concentration (p=0.22). However, there was a significant difference for the other insects (p<0.0001). For beta-carotene, only oven-dried and sun-dried grasshoppers didn’t significantly differ (p=0.76). Degradation for water-soluble vitamins was highest in sun-dried samples, while fat-soluble vitamins were highest in oven-dried samples. Conclusion: Fresh insects contain vitamins that meet the recommended dietary allowance (RDA) values for children up to 36 months, except for beta-carotene. Processing significantly reduces the vitamin levels to below RDA values except for ascorbic acid, thiamine, and alpha-tocopherol in lake flies and termites, which can be used to formulate complementary foods to meet 100% of the RDA.

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“…This could be due to an imbalance in insect metabolism as a result of feeding high lipid-containing PS-added diets. SPWL contained tryptophan in concentrations ranging from 0.1 to 0.2 mg/g, a typical limited amino acid in insects [ 42 , 43 ]. Supplemental diets increased tryptophan levels in SPWL by approximately twofold when compared to control diets ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

A Novel Strategy for the Production of Edible Insects: Effect of Dietary Perilla Seed Supplementation on Nutritional Composition, Growth Performance, Lipid Metabolism, and Δ6 Desaturase Gene Expression of Sago Palm Weevil (Rhynchophorus ferrugineus) Larvae

Chinarak

Panpipat

Panya

et al. 2022

Foods

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The nutritional value, growth performance, and lipid metabolism of sago palm weevil larvae (Rhynchophorus ferrugineus, SPWL) raised on plant-based diets (soybean, rice bran, and ground sago palm trunk (GSPT)), supplemented with various concentrations (0, 3, 7, 15, and 20%) of perilla seed (PS) were compared with traditional diets i.e., regular GSPT (control) and GSPT supplemented with pig feed. All supplemented diets rendered SPWL with higher lipid and protein contents (p < 0.05). Supplementing with 7–20% PS enhanced α-linoleic acid content in SPWL, resulting in a decrease in the n-6:n-3 ratio to a desirable level. Dietary PS supplementation increased Δ9 (18), total Δ9 and Δ5 + Δ6 desaturase indexes, fatty acid (FA) unsaturation, and the polyunsaturated FA:saturated FA ratio in SPWL, while lowering atherogenicity index, thrombogenicity index, and Δ6 desaturase (fads2) gene expression. Boosting with 7% PS improved the majority of growth parameters and enhanced essential amino acid and mineral contents (p < 0.05).

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Nutritional values of Zonocerus variegatus, Macrotermes bellicosus and Cirina forda insects: Mineral composition, fatty acids and amino acid profiles

Cited by 14 publications

References 29 publications

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Processing Techniques affects the Vitamin Quality of Edible Insects – Potential for Use in Complementary Foods

A Novel Strategy for the Production of Edible Insects: Effect of Dietary Perilla Seed Supplementation on Nutritional Composition, Growth Performance, Lipid Metabolism, and Δ6 Desaturase Gene Expression of Sago Palm Weevil (Rhynchophorus ferrugineus) Larvae

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