Changes in the Chemical Composition of Edible Grasshoppers (Sphenarium purpurascens) Fed Exclusively with Soy Sprouts or Maize Leaves

Abstract

In recent times, insects have gained attention because of their nutritional characteristics as well as the environmental advantages of their production. In this research, the effect of the diet of grasshoppers (Sphenarium purpurascens) under controlled conditions on their chemical and nutritional content was studied. The insects were divided into two groups: maize leaf-fed grasshoppers (MFG) and soy sprout-fed grasshoppers (SFG). To evaluate the changes in composition, chemical analysis (protein, fiber, fat, ashes, and chitin) was carried out in triplicate according to AOAC procedures, and a Student’s t-test was used to determine any significant differences. The results showed a higher content of crude protein, in vitro protein digestibility percentage, and sum of non-essential amino acids (NEAAs) in the MFG samples compared with the SFG samples. The total dietary fiber, insoluble dietary fiber, soluble dietary fiber, sum of the EAA, non-essential amino acid percentage (EAA%), and biological value percentage (BV%) were higher in the SFG than the MFG, while in the amino acid profile and chitin content, no significant differences were obtained, although an increase in oleic acid in the SFG was observed. In FTIR, a β-sheet appeared in the SFG, which could be related to the low in vitro protein digestibility. The use of a soy sprout diet caused changes in the chemical composition and nutritional content of grasshoppers. This represents an opportunity to improve their nutritional value for commercial interests.

Chemical composition, thermal profile and functional properties of grasshopper (Sphenarium purpurascens Ch.), cockroach (Nauphoeta cinerea) flours and their mixtures

“…In this regard, Reyes‐Herrera et al . (2022) reported this effect and established that a diet richer in protein is not reflected in a higher percentage of it in the chemical composition of the insect. On the other hand, the variability in the results reported and those found in this study may be related to an extrinsic factor, such as the method used to estimate protein content.…”

Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae

“…A study of fermented mealworm and S. purpurascens four with L. lactis, showed an increment in ABTS and DPPH assays in 24 h (102.2 and 24.4 lM TE, respectively) followed by a reduction in scavenging activity (Mendoza et al, 2021). Reported ABTS and DPPG values depend on insect, protein content, and fermentation conditions (Di Mattia et al, 2019;Marin et al, 2022;Reyes et al, 2022).…”

“…same species due to their diet and growth stage (Reyes et al, 2022). For these reasons, the scope of the present work and its results are limited to the use and study of fermented wild adult S. purpurascens insects grown in maize and alfalfa fields, the conditions of growth and A. oryzae as the microorganism used to ferment.…”

“…Due to the complex chemical composition of insects, solid‐state fermentation can present different results depending on the insects and microorganisms used. Insects also present different compositions between the same species due to their diet and growth stage (Reyes et al ., 2022). For these reasons, the scope of the present work and its results are limited to the use and study of fermented wild adult S. purpurascens insects grown in maize and alfalfa fields, the conditions of growth and A. oryzae as the microorganism used to ferment.…”

“…Sphenarium purpurascens is consumed in traditional Mexican cuisine, and studies show it as a high‐value source of protein and antioxidants (Nino et al ., 2021; Marin et al ., 2022; Reyes et al ., 2022). A recent study showed S. purpurascens subjected to SSF improved the textural and sensorial characteristics of bread at 5% substitution (Pérez et al ., 2023).…”