Nutrient and anti-nutrient composition of Henicus whellani (Orthoptera: Stenopelmatidae), an edible ground cricket, in south-eastern Zimbabwe

Musundire, Robert; Zvidzai, Cuthbert J.; Chidewe, Cathrine; Samende, B.K.; Manditsera, Faith A.

doi:10.1017/s1742758414000484

Cited by 74 publications

(45 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In some instances, the insects are eaten raw. The mopane caterpillars and ground crickets that are favorably eaten in the southern parts of Africa are degutted, washed boiled in salty water or roasted, and then sun-dried or smoked and packed in sacks for storage or large tins and plastic containers for sale to traders and consumers, respectively (Kozanayi and Frost 2002;Kwiri et al, 2014;Musundire et al, 2014b). In Sudan, the Sorghum bag (Agonoscelis versicolor) is roasted and the oil occasionally extracted for use in food preparation (Van Huis, 2003).…”

Section: Insects As Feed For Pigsmentioning

confidence: 99%

Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development

Mutungi

Irungu

Nduko

et al. 2017

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

In many African cultures, insects are part of the diet of humans and domesticated animals. Compared to conventional food and feed sources, insects have been associated with a low ecological foot print because fewer natural resources are required for their production. To this end, the Food and Agriculture Organization of the United Nations recognized the role that edible insects can play in improving global food and nutrition security; processing technologies, as well as packaging and storage techniques that improve shelf-life were identified as being crucial. However, knowledge of these aspects in light of nutritional value, safety, and functionality is fragmentary and needs to be consolidated. This review attempts to contribute to this effort by evaluating the available evidence on postharvest processes for edible insects in Africa, with the aim of identifying areas that need research impetus. It further draws attention to potential postharvest technology options for overcoming hurdles associated with utilization of insects for food and feed. A greater research thrust is needed in processing and this can build on traditional knowledge. The focus should be to establish optimal techniques that improve presentation, quality and safety of products, and open possibilities to diversify use of edible insects for other benefits.

show abstract

Section: Insects As Feed For Pigsmentioning

confidence: 99%

Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development

Mutungi

Irungu

Nduko

et al. 2017

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…Despite the aforementioned examples, edible insects are still not widely utilized for human nutrition partly due to a lack of consumer acceptance and knowledge on insect nutritional value and functionality (Pambo, Okello, Mbeche, & Kinyuru, ). Other factors impeding their widespread use include possible presence of antinutrients such as tannins, saponins, and alkaloids (Musundire, Zvidzai, Chidewe, Samende, & Manditsera, ), allergens (Belluco et al, ), and toxins (Kenis et al, ). Lack of regulatory standards in most countries further limits the use of edible insects for human food and animal feed purposes (Nongonierma & FitzGerald, ).…”

Section: Nontraditional Protein Sourcesmentioning

confidence: 99%

Protein Solubilization

Sathe

Zaffran

Gupta

et al. 2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

To address the anticipated global need for increased protein supply for human nutrition, particularly for developing and underdeveloped regions, concerted efforts are required. Although animal proteins satisfy nutrition needs, they may not be acceptable to all consumers either due to their cost or dietary restrictions followed by the consumer. Soybean has served as a nonanimal protein source; however, alternative protein sources will need to be cultivated and explored in the future to satisfy anticipated increased global needs. To effectively utilize a food protein source, separation of proteins from the nonprotein components present in that source is often needed or desired. Such separation requires understanding of protein properties and interactions of the protein with its environment. In chemical separation processes, protein solubility is a critical property as it often governs protein preparation and utilization and is the focus of this review. Emphasis is on nontraditional protein sources. J Am Oil Chem Soc (2018) 95: 883-901 884 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 1:100 c 2-98 Thompson, 1977 885 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901

show abstract

“…This could be an indication that I. belina consists of high protein content inefficient for growth utilisation. Presence of anti-nutritional factors could reduce absorption of essential amino acids required for optimum growth [28]. Locusta migratoria had the highest PER among the insect samples and was comparable to PER for casein.…”

Section: Figure1: Mean Body Weight Gain Of Mice Fed With Diets Of L mentioning

confidence: 93%

Protein quality of commonly consumed edible insects in Zimbabwe

Dexter¹,

Matanhire²,

Jombo³

et al. 2019

AJFAND

View full text Add to dashboard Cite

Consumption of edible insects as alternative animal protein-source is a potential longterm solution to curb protein deficiency in resource-limited communities where diets lacking in protein are predominant. Entomophagy has been expressed in both developed and developing countries, and previous studies have proven that edible insects are high in protein. However, there is paucity of information on protein quality of edible insects to adequately guide populations on their utilization as good alternative protein sources. The aim of this study was to evaluate protein quality of three edible insects commonly consumed in most regions of Zimbabwe, namely Imbrasia belina (mopane worms), Locusta migratoria (locust) and Encosternum delegorguei (stinkbug). Kjeldahl method was used to evaluate crude protein of edible insects and a 20-day mice-feeding trial was conducted to evaluate protein efficiency ratio and protein digestibility in comparison to a control protein (casein). Crude protein was higher in Locusta migratoria (71.2%) compared to Imbrasia belina (57.7%) and Encosternum delegorguei (31.3%). Protein efficiency ratio was lower in insect samples L. migratoria (2.3), I Belina (1.96), E. delegorguei (2.0) compared to control casein (2.5). There was a significant difference (p<0.05) in protein efficiency ratio between the three edible insects and casein. Protein digestibility of the three insects (I. belina-92%, L. migratoria-90%, E. delegorguei-92%) was high and comparable to that of casein (96%). There was no significant difference (p>0.05) in protein digestibility between the three insect protein sources and casein. The results showed high protein quality of three edible insects commonly consumed in Zimbabwe comparable to casein, a high quality animal protein. High protein digestibility of edible insects indicated ease in absorption and improved utilisation in the body. The lower PER values for I. Belina and E. delegorguei could possibly indicate that these edible insects may be limiting in the amino acids that support body tissue building and growth. Edible insects are a good source of quality protein that could meet protein requirements in resource-limited populations to curb protein deficiency. There is a strong need to further promote edible insects as a good alternative animal protein source.

show abstract

Nutrient and anti-nutrient composition of Henicus whellani (Orthoptera: Stenopelmatidae), an edible ground cricket, in south-eastern Zimbabwe

Cited by 74 publications

References 21 publications

Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development

Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development

Protein Solubilization

Protein quality of commonly consumed edible insects in Zimbabwe

Contact Info

Product

Resources

About