Abstract
Insects are increasingly suggested as a potential novel solution to global nutrition challenges. However, limited research is available on the impact of processing methods on the nutritional content of edible insects. This trial examines the effect of heat processing on the nutritional profile of the black cricket, Gryllus bimaculatus. Adult black crickets were killed by freezing and then dried at either a low (45°C) or high (120°C) temperature followed by nutritional analysis of protein and micronutrient content. An additional set of samples was either freeze‐dried or dried at 32, 45, 72 or 120°C followed by nutritional analysis of lipid content. Analysis showed that percentage protein content was significantly higher in crickets dried at 45°C, a difference of roughly 1% of the total weight. Similarly, calcium content was also significantly higher in crickets dried at 45°C, although no other measured micronutrients were affected. Additionally, the fatty acid content was significantly influenced by higher temperature processing. Freeze‐drying black crickets conserved significantly more of the long‐chain polyunsaturated fatty acids than drying at 120°C. Insects hold potential as a source of essential nutrients and fatty acids; however, consideration must be given to heat processing at high temperatures as this may affect the nutritional profile.
Highlights
One of the suggested solutions to malnutrition globally is an increase in the use of edible insects, to combat micronutrient deficiencies (van Huis et al 2013; Nadeau et al 2014)
Only a limited number of studies have examined the impact of processing temperature on the nutritional profile of edible insects, and previous studies have done this predominantly within the context of how the insects are traditionally prepared rather than systematically (Mutungi et al 2017)
This study examined the impact of various drying temperatures on the nutritional content of black crickets and found that while some effect is seen on protein and micronutrient content, the most marked change is seen in the fatty acid profile, with black crickets dried at higher temperatures showing lower levels of polyunsaturated fatty acids (PUFAs)
Summary
One of the suggested solutions to malnutrition globally is an increase in the use of edible insects, to combat micronutrient deficiencies (van Huis et al 2013; Nadeau et al 2014). In another study, termitebased foods were just as acceptable to infants and mothers as corn-soy blend foods (Konyole et al 2012) and there were no significant differences in aroma and taste acceptability scores of wheat flour buns enriched with between 0% and 20% of termite flour (Kinyuru et al 2009) Another trial developed a caterpillarbased cereal product for children, comprising dried caterpillars (species not specified), ground corn, sugar, salt and palm oil. No difference in stunting prevalence between the two test groups was found; the group fed on the caterpillar-based cereal product showed fewer cases of anaemia, suggesting it offered micronutrient benefits (Bauserman et al 2015b) To date, this is the only trial to have directly utilised an insect-based food in a nutrition intervention
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
