Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

Abstract

Edible insects have been proposed as a good source of different nutrients including protein. However, the nutritional value of edible insects could be affected by several factors that must be considered in order to enhance their potential application in food. In this work, the effect of feeding two different diets, alfalfa and maize green fodder, on the chemical composition of edible grasshopper (Sphenarium purpurascens) consumed in Mexico was assessed. The dry matter, crude protein content, amino acid profile, in vitro protein digestibility, crude fat, and insoluble fiber content differed significantly between grasshoppers fed with alfalfa and maize (p-value < 0.05). Grasshoppers fed with alfalfa showed an increment of 10% in essential amino acid index and biological value compared to grasshopper fed with maize green fodder. Our results demonstrate that the nutritional composition of edible grasshopper S. purpurascens can be modified through diet resulting in an increase in its nutritional value. Contenido nutricional de chapulín comestible (Sphenarium purpurascens) alimentado con alfalfa (Medicago sativa) y maíz (Zea mays) RESUMEN Los insectos comestibles son considerados una gran fuente de nutrientes. Sin embargo, la composición nutricional de los insectos comestibles puede verse afectada por diferentes factores que deben ser considerados para aumentar su consumo. En este trabajo, se revisó el efecto de dos diferentes dietas, alfalfa y forraje de maíz, en la composición nutricional del chapulín comestible (Sphenarium purpurascens) consumido en México. Se obtuvieron valores significativamente diferentes (valor p < 0.05) en el contenido de proteína, el perfil de aminoácidos, la digestibilidad de proteína in vitro, y en el contenido de grasa y de fibra insoluble. El chapulín alimentado con alfalfa mostró un incremento del 10% en el índice de aminoácidos esenciales y el valor biológico comparado con el chapulín alimentado con maíz. Estos resultados indican que la composición nutricional de chapulín S. purpurascens puede ser modificada a través de la dieta para obtener un mayor valor nutricional en este alimento.

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

“…Insects are considered food products high in protein because they contain large amounts of essential amino acids. SF has a higher content of isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, valine and histidine than that of beef, pork, lamb, chicken, turkey or fish [ 7 ], which mean that its protein is highly bioavailable [ 13 ]. The protein content and fat of Sphenarium purpurascens is within the reported range by other authors that established 52.74–75.87 g protein and 6.02–11.0 g lipids/100 g dry matter for grasshoppers [ 7 , 10 , 11 , 12 , 13 ].…”

“…SF has a higher content of isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, valine and histidine than that of beef, pork, lamb, chicken, turkey or fish [ 7 ], which mean that its protein is highly bioavailable [ 13 ]. The protein content and fat of Sphenarium purpurascens is within the reported range by other authors that established 52.74–75.87 g protein and 6.02–11.0 g lipids/100 g dry matter for grasshoppers [ 7 , 10 , 11 , 12 , 13 ]. In general, the order of Lepidoptera (caterpillars) and Orthoptera (grasshoppers, locusts, and crickets) are the ones that exhibit a major content of protein [ 30 ].…”

“…In addition, SP have the following micronutrients: 34.61 mg sodium, 1028.80 mg potassium, 200.95 mg calcium, 17.84 mg zinc, 13.33 mg iron, 123.93 mg magnesium and vitamins B1-3 (0.27 mg thiamin, 0.59 mg riboflavin and 1.56 mg niacin). Having in its content: 2.5–6.28 g ashes, 3.89–11.04 g crude fiber, with a total energetic content of 391.7 kcal [ 1 , 7 , 10 , 11 , 12 , 13 ].…”

“…Grasshoppers are considered a high-value ingredient [ 7 , 10 , 11 , 12 , 13 ], because they stand out due to their nutritional properties when considering their high content of protein when compared to other sources of animal origin, complying with the FAO requirements. On the other hand, insects could be used as a texturizing agent in food products due to their techno-functional properties such as water absorption capacity, oil absorption capacity, emulsion stability and gelification capacity [ 14 , 15 ].…”

Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour

“…Paul et al (2016) reported for Meadow grasshopper, that the main unsaturated fats found in the Acrididae family, are α-linolenic acid, linolenic acid, and oleic acid. Aguilar-Miranda et al (2002), Torruco-Uco et al (2019), andIbarra-Herrera et al (2020) studied edible insects, including Sphenarium Purpuracens, they identified the types of unsaturated fats using chromatography and other methods. This characteristic can contribute to the nutritional value of tortilla, and thus, to human health.…”