Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients

Abstract

Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum. This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimaculatus, Locusta migratoria, and Schistocerca gregaria after blanching and oven-drying. All three species had high protein (65.3, 54.2, and 61.4% on a dry matter (DM) basis for G. bimaculatus, L. migratoria, and S. gregaria, respectively) and fat contents. Oleic (22.9–40.8%) and palmitic (26.1–43.0%) were the two most abundant fatty acids. All essential amino acids (in mg/100 g protein) were present, with glutamic acid (120–131), alanine (90.2–123), and leucine (82.3–84.6) being the most abundant. The minerals (in mg/100 g dry matter) potassium (796–1309) and phosphorus (697–968) were moderately high, and iron (4.60–7.31), zinc (12.7–24.9), manganese (0.40–7.15), and copper (1.20–4.86) were also observed in the samples. Vitamin B12 contents were high (0.22–1.35 µg/100 g dry matter). Our findings demonstrate that the excellent nutritional profile of the three processed insects could serve as promising alternative ingredients for improving food and nutritional security.

Fats and major fatty acids present in edible insects utilised as food and livestock feed

“…Processing methods are highly considered as one of the main factors influencing the quality and concentration of fats and fatty acids present in various insect species ( Fombong et al., 2021 ). Examples of techniques used in processing of edible insects includes cooking (steaming, roasting, smoking, frying, stewing, curing etc.…”

“…Furthermore, the n-3 and n-6 fatty acids in orthopterans such as locusts and crickets ranges from (26.81 to 42.63 g/100g DM) and (11.35 to 13.40 g/100g DM) ( Table 1 ). Fombong et al . (2021) , also observed that the n-3 fatty acids such as α-linolenic acid is highly accumulated in locusts than common plant oils such as sunflower, olive and soybean.…”

Evaluation of an Edibleİinsect (Locusta migratoria) as a Substrate for Microbial β-fructofuranosidase Production

“…Sucrose free medium showed less enzyme production naturally. There are many prior studies in the literature that were made by a mixture of edible insect extract with a usual medium component or in different food forms to present them as an alternative source (Belluco et al, 2013;Hamerman, 2016;Haber et al, 2019;Çabuk 2021;Fombong et al, 2021;), however, utilization of L. migratory as an effective substrate for microbial β-fructofuranosidase enzyme production has not been investigated yet.…”

Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya

“…Te traditional methods of harvesting grasshoppers/locusts were pointed out by respondents as majorly manual through chasing and handpicking and sometimes beating with twigs mostly performed in the morning when the insects are less mobile and in season. Tese methods are also similar to those used in other countries, for example, West Nigers [5] and Mexico [41]. A few of the respondents mentioned light traps and sweep nets as methods of harvesting grasshoppers and locusts.…”