The  nitrogen-to-protein conversion factor of two cricket species - Acheta domesticus and Gryllus bimaculatus

Ritvanen, Tiina; Pastell, Helena; Welling, Annikki; Raatikainen, Marja

doi:10.23986/afsci.89101

Cited by 46 publications

(41 citation statements)

References 14 publications

(21 reference statements)

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“…An incorrect nitrogen-to-protein conversion factor results in an overestimated protein content in edible insects [ 33 ]. Due to the exoskeleton of arthropods, composed of, inter alia, chitin, glucosamine polysaccharides, and nitrogen-rich N-acetylglucosamine [ 34 ], the use of an appropriate conversion factor is essential [ 35 ]. The fat content increased by 23%, 59%, and 105% for BCP2, BCP6, and BCP10, respectively, compared to reference bread (RB).…”

Section: Resultsmentioning

confidence: 99%

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

et al. 2021

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Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

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Section: Resultsmentioning

confidence: 99%

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

et al. 2021

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“…Determination of the moisture was carried out in accordance with the AACC 44-19.01 method [ 86 ]. Total nitrogen content was determined by the Kjeldahl method according to ISO 20483 [ 87 ] and was used to calculate the protein content by multiplying the result by the conversion factor of 5.7, suitable for wheat [ 88 ] and recommended by Ritvanen et al [ 89 ] for crickets. The fat content was determined (Soxhlet method) according to AACC 30-25.01 [ 90 ], and ash content according to AACC Method 08-12.01 [ 91 ].…”

Section: Methodsmentioning

confidence: 99%

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

et al. 2021

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The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.

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“…Amino acid composition data of edible insects and meat (mg/100 g edible portion)[28,35,[43][44][45]47,48].…”

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confidence: 99%

Edible Insects versus Meat—Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health

Orkusz

2021

Nutrients

171

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Recently, attention has been drawn to the fact that increasing the consumption of edible insects may positively impact the state of the natural environment and reduce the problem of malnutrition in large parts of society. Indeed, insects are seen as an alternative to traditional meat products, primarily meat. This article aimed to compare the nutritional value of edible insects and meat. Based on tables of composition and nutritional value and on the licensed computer program Diet 6D, data on the nutritional value of 10 commonly consumed meat types were compiled. Based on a literature review, data on the nutritional value of seven commercially available edible insect species were collected and collated. There was a comparison of 100 g of edible insects with 100 g of meat (fresh weight). In addition, the atherogenic index thrombogenic index, the hypocholesterolemic/hypercholesterolemic ratio, and the nutritional quality index were calculated. It was found that both meat and insects are rich in nutrients, including those considered essential for the proper development and functioning of the human body. At the same time, it has been shown that the content of individual nutrients in both insects and meat varies significantly.

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The nitrogen-to-protein conversion factor of two cricket species - Acheta domesticus and Gryllus bimaculatus

Cited by 46 publications

References 14 publications

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Edible Insects versus Meat—Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health

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