Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

Aminata Séré,Adjima Bougma,Esther Traoré,Bazoin Sylvain Raoul Bazié,Olivier Gnankiné,Charles Parkouda,Imael Henri Nestor Bassolé

doi:10.1186/s13065-021-00772-z

Aminata Séré, Adjima Bougma + Show 5 more

Open Access

https://doi.org/10.1186/s13065-021-00772-z

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Abstract

Edible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.44%), lipid (51.92%), calcium (33.92 mg/100 g) and sodium (185.84 mg/100 g) while the highest contents of carbohydrate (34.54%), ash (4.77%), iron (31.27 mg/100 g), magnesium (150.09 mg/100 g), and potassium (1277 mg/100 g) have been observed for C. butyrospermi. Linoleic (30.23%), palmitic (27.54%), oleic (26.41%) and stearic (8.90%) acids were the most dominant fatty acids found in C. marginella. Cirina butyrospermi was characterized by high levels of oleic (27.01%), stearic (21.02%), linolenic (20.42%), palmitic (13.06%), and linoleic (8.01%) acids. Protein and essential amino acid contents of the protein isolates in both insect species were 1.7–2 times higher than that of their defatted flours. The protein isolate of C. marginella exhibited the highest protein digestibility (87.63%), while the highest fat absorption capacity (8.84 g/g) and foaming capacity (48.40%) have been obtained from the protein isolate of C. butyrospermi. These findings indicate that the protein concentrates and isolates of C. marginella and C. butyrospermi have great potential for industrial applications.

Highlights

Proteins are major nutritional components providing both essential and non-essential amino acids to the human body [1]
The aim of the present study was to compare the chemical composition, energy and nutritional values, digestibility, and functional properties of defatted flour, protein concentrates, and isolates of C. marginella and C. butyrospermi, two common species of insects used as food in Burkina Faso
Moisture contents The moisture contents on the fresh basis of both C. marginella and C. butyrospermi (Table 1) were in the range of those reported for Oecophylla smaragdina, Odontotermes sp., Hermetia illucens L., Apis mellifera ligustica, and Musca domestica L. [31,32,33]

Summary

Introduction

Proteins are major nutritional components providing both essential and non-essential amino acids to the human body [1]. Edible insects have been described as sources of protein with an average content ranging from 35.34 to 61.32% [6]. In the southern Sudan area, it is mainly consumed fried or as ingredients in various sauces by the Bobo, Guin, Sambla, Senoufo, and Turka ethnic groups [11] It is exclusively found in the south Sudanian zone under specific rainfall (900 to 1000 mm) and humidity conditions (70–85%) [12]. Cirina butyrospermi, being rich in protein (55.41–62.74%) and fat (14.51–28.71%), is highly nutritious [16, 17]. It contains all essential amino acids and has a high content of linolenic acid [16, 17]

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