Use of house cricket to address food security in Kenya: Nutrient and chitin composition of farmed crickets as influenced by age

Kipkoech, Carolyne; Kinyuru, John; Imathiu, Samuel; Roos, Nanna

doi:10.5897/ajar2017.12687

Cited by 32 publications

(14 citation statements)

References 45 publications

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“…also had strong effects. Age was reported to influence the nutritional composition of reared house crickets, with protein, total lipids and mineral content being highest at 9-12 weeks [31]. Regarding sex, females crickets were found to have more lipids and less proteins and chitin than the males [32].…”

Section: Proximate Composition Of Raw Insectsmentioning

confidence: 98%

“…Protein, fat, fibre, and ash contents range between 4.9-77%, 0.7-77%, 0.9-29%, and 0.3-21% on DM basis, respectively [23]. The wide variability has been associated with insect species and feed substrates [27][28][29][30], collection sites and swarming seasons [24], age [31], sex [32], and possibly the use of varying methods or false interpretation. The insects examined in this study belonged to the orders Lepidoptera (S. littoralis), Orthoptera (A. domesticus and R. differens), and Diptera (H. illucens), and included adults (A. domesticus and R. differens), pre-pupae (H. illucen) and larvae (S. Littoralis).…”

Section: Proximate Composition Of Raw Insectsmentioning

confidence: 99%

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Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Nyangena

Mutungi

Imathiu

et al. 2020

Foods

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Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.

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Section: Proximate Composition Of Raw Insectsmentioning

confidence: 98%

Section: Proximate Composition Of Raw Insectsmentioning

confidence: 99%

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Nyangena

Mutungi

Imathiu

et al. 2020

Foods

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Section: Crickets As a Source Of Medicinementioning

confidence: 99%

“…Research has been conducted on the utilization of crickets as a new supplementary diet to fight deficiency diseases, such as Marasmus and Kwashiorkor, in schoolchildren (36,142). The findings are interesting in that the incorporation of cricket powder in diets of the schools optimized the growth and learning of the children (142). Moreover, the presence of essential amino acids, including valine, lysine, threonine, and methionine, in edible crickets help in breaking down of saturated fatty acids, which are implicated in lifestyle conditions like obesity, hypertension, type 2 diabetes, and cancer in human beings (143).…”

Section: Crickets As a Source Of Medicinementioning

confidence: 99%

Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits—A Review

et al. 2021

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Edible crickets are among the praised insects that are gaining recognition as human food and livestock feed with a potential of contributing to food security and reduction of malnutrition. Globally, the sustainable use of crickets as food or feed is undermined by lack of information on the number of the edible crickets, the country where they are consumed, and the developmental stages consumed. Furthermore, lack of data on their nutritional content and the potential risks to potential consumers limits their consumption or inclusion into other food sources. We reviewed published literature on edible cricket species, countries where they are consumed, and the stage at which they are consumed. We further reviewed information on their nutritional content, the safety of cricket consumption, and the sensory qualities of the edible crickets. We also looked at other benefits derived from the crickets, which include ethnomedicine, livestock feed, pest management strategies, contribution to economic development, and livelihood improvement, particularly in terms of use as food preservatives and use within music, sports, and cultural entomology. Lastly, we reviewed information on the farming of edible crickets. In this review, we report over 60 cricket species that are consumed in 49 countries globally. Nutritionally, crickets are reported to be rich in proteins, ranging from 55 to 73%, and lipids, which range from 4.30 to 33.44% of dry matter. The reported amount of polyunsaturated fatty acids (PUFA) is 58% of the total fatty acids. Edible crickets contain an appreciable amount of macro- and micro-mineral elements such as calcium, potassium, magnesium, phosphorus, sodium, iron, zinc, manganese, and copper. Also, the crickets are rich in the required amount of vitamins such as B group vitamins and vitamins A, C, D, E, and K. Overall, the cricket species examined in this review are safe to be consumed, and they display high proximate content that can replace plant and livestock products. The crickets play valuable roles in contributing to the economies of many countries and livelihoods, and they have medicinal and social benefits. This review is expected to promote greater recognition of crickets as a source of food, feed, and other benefits in the world and encourage up-scaling by farming them for sustainable utilization.

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“…It appears that age can also determine the nutritional potential of the house cricket. A study by Kipkoech et al [ 43 ] examined the effect of age in order to determine the optimal harvesting time for the possible use of crickets to improve the feeding of children in Kenya. The results of the study indicate that the best time for gathering farmed crickets is between the 9th and the 11th week when the protein and mineral contents are optimal.…”

Section: Description Of Selected Insectsmentioning

confidence: 99%

Possibilities of the Development of Edible Insect-Based Foods in Europe

Skotnicka

Karwowska

Kłobukowski

et al. 2021

Foods

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All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

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Use of house cricket to address food security in Kenya: Nutrient and chitin composition of farmed crickets as influenced by age

Cited by 32 publications

References 45 publications

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits—A Review

Possibilities of the Development of Edible Insect-Based Foods in Europe

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