Effects of diet on the chemical composition of migratory locusts (<i>Locusta migratoria</i>)

Oonincx, D.G.A.B.; Poel, A.F.B. van der

doi:10.1002/zoo.20308

Cited by 146 publications

(113 citation statements)

References 25 publications

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“…Iron and calcium contents are lower than the average value of both minerals in insects and beef analyzed by Latunde-Dada et al (2016). According to Oonincx and van der Poel (2011), the mineral content of insects depends on the type of food. Nonetheless, data in Table 3 shows the iron content of all samples are much higher than the average loss of Fe in the daily life of both adult male and female.…”

Section: F Mineralmentioning

confidence: 89%

Nutritional Compositions of Six Edible Insects in Java

2018

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NUTRITIONAL COMPOSITIONS OF SIX EDIBLE INSECTS IN JAVA. Nutritional deficiency is still a problem faced by many families in Indonesia. One of the important issues is the level of protein consumption that is still below the minimum required standard. Edible insects could be one alternative of protein sources since their availability in the nature is quite abundant. This paper analyses six edible species of both cultivated and wild insects for its proximate compositions to measure their nutritional value. The cultivated insects consist of cricket (Gryllus sp.), giant mealworm (Zophobas morio F.), yellow mealworm (Tenebrio molitor L.), and silkworm (Bombyx mori L.), and the wild insects consist of javanese grasshopper (Valanga nigricornis Burm.) and paddy locust (Nomadacris succincta L. 32,[59][60][61][62][63][64][65][66][67][68][69][70][71][72][73][74][75][76]69%, lemak 6,47%, karbohidrat 0,76%, abu 2,79%, energi 407,50 kkal, serta mineral Ca dan Fe sekitar 24,22 mg dan 3,

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Section: F Mineralmentioning

confidence: 89%

Nutritional Compositions of Six Edible Insects in Java

2018

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“…Apart from the species and the developmental stages (eggs, larvae, pupae, adults), the nutritional composition depends on the feed of the insects (Bukkens, 1997;Finke, 2005;van der Poel, 2011, Oonincx andDierenfeld, 2012;Belluco et al, 2013;Rumpold and Schlüter, 2013;Makkar et al, 2014;Mlcek et al, 2014;Morales-Ramos et al, 2014;Sanchez-Muros, 2014). Handling, preparing and processing of insects may also influence the composition of insects (Babiker et al, 2007;Kinyuru et al, 2010;Falade and Omojola, 2010).…”

Section: Chemicalsmentioning

confidence: 99%

Risk profile related to production and consumption of insects as food and feed

2015

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The present opinion has the format of a risk profile and presents potential biological and chemical hazards as well as allergenicity and environmental hazards associated with farmed insects used as food and feed taking into account of the entire chain, from farming to the final product. The opinion also addresses the occurrence of these hazards in non-processed insects, grown on different substrate categories, in comparison to the occurrence of these hazards in other non-processed sources of protein of animal origin. When currently allowed feed materials are used as substrate to feed insects, the possible occurrence of microbiological hazards is expected to be comparable to their occurrence in other nonprocessed sources of protein of animal origin. The possible occurrence of prions in non-processed insects will depend on whether the substrate includes protein of human or ruminant origin. Data on transfer of chemical contaminants from different substrates to the insects are very limited. Substrates like kitchen waste, human and animal manure are also considered and hazards from insects fed on these substrates need to be specifically assessed. It is concluded that for both biological and chemical hazards, the specific production methods, the substrate used, the stage of harvest, the insect species and developmental stage, as well as the methods for further processing will all have an impact on the occurrence and levels of biological and chemical contaminants in food and feed products derived from insects. Hazards related to the environment are expected to be comparable to other animal production systems. The opinion also identifies the uncertainties (lack of knowledge) related to possible hazards when insects are used as food and feed and notes that there are no systematically collected data on animal and human consumption of insects. Studies on the occurrence of microbial pathogens of vertebrates as well as published data on hazardous chemicals in reared insects are scarce. Further data generation on these issues are highly recommended. Risk profile related to production and consumption of insects as food and feed EFSA Scientific Committee AbstractThe present opinion has the format of a risk profile and presents potential biological and chemical hazards as well as allergenicity and environmental hazards associated with farmed insects used as food and feed taking into account of the entire chain, from farming to the final product. The opinion also addresses the occurrence of these hazards in non-processed insects, grown on different substrate categories, in comparison to the occurrence of these hazards in other non-processed sources of protein of animal origin. When currently allowed feed materials are used as substrate to feed insects, the possible occurrence of microbiological hazards is expected to be comparable to their occurrence in other non-processed sources of protein of animal origin. The possible occurrence of prions in nonprocessed insects will depend on whether the substrate includes protein ...

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“…According to the data reported in the literature, the composition (dry base) of whole migratory locusts in terms of protein, fat, and ash content ranges from 55.5 to 65.9%, 17.9-29.6%, and 3.1-4.31% depending on age and diet [8,9]. The higher amount of crude protein in MLPF can be ascribed to the partial removal of fat during flour production resulting in a considerable lower crude fat content.…”

Section: Chemical Composition Of Migratory Locust Protein Flourmentioning

confidence: 99%

“…Species belonging to the order Orthoptera such as locusts, grasshoppers and crickets were reported to exhibit highest average protein concentrations up to 77% db (dry base) among all insect orders [5]. Next to mealworm species, crickets and the black soldier fly, the migratory locust (Locusta migratoria L.) is among the most promising candidates for the integration of edible insects in western food and feed industry due to auspicious crude protein content of 65% db, well-balanced amino acid profile and already existing rearing know-how on a commercial scale for pet food or even human nutrition [6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

106

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Enzymatic hydrolysis of migratory locust (Locusta migratoria L.) protein flour (MLPF) was investigated as a method to improve the techno-functional properties. Experiments were conducted under variation of the applied proteases (Alcalase, Neutrase, Flavourzyme, Papain) or combinations thereof, enzyme-substrate ratio (0.05-1.0% w/w), heat pre-treatment (60-80 °C; 15-60 min), and hydrolysis time (0-24 h). Protein degradation was monitored in terms of degree of hydrolysis (DH) and SDS-PAGE. Solubility, emulsifying, foaming and water/oil binding properties of the hydrolysates were determined. In comparison to the control (DH = 5%), hydrolysis resulted in considerably higher DH values up to 42%. SDS-PAGE profiles revealed a steady decrease of bands between 25 and 75 kDa and an increase of low molecular weight bands (10-15 kDa). However, different heat pre-treatments resulted in impaired hydrolytic cleavage as evidenced by lower DH values. Protein solubility of MLPF hydrolysates was improved over a broad pH range from initially 10-22% up to 55% at alkaline conditions. Furthermore, hydrolysis resulted in enhanced emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3 and advanced oil binding capacity. The results of this study have clearly demonstrated the potential of targeted enzymatic degradation to improve the techno-functionality of migratory locust protein in order to produce tailored insect-based ingredients for the use in food applications.

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Effects of diet on the chemical composition of migratory locusts (Locusta migratoria)

Cited by 146 publications

References 25 publications

Nutritional Compositions of Six Edible Insects in Java

Nutritional Compositions of Six Edible Insects in Java

Risk profile related to production and consumption of insects as food and feed

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

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