Abstract
ABSTRACTThe objective of this study was to assess the nutritional value of edible insects with a focus on minerals. Proximate analysis and mineral content were analyzed for five types of dried edible insects currently sold in Korean markets including Tenebrio molitor, Oxya chinensis sinuosa, Bombyx mori, Protaetia brevitarsis seulensis, and Verlarifictorus aspersus. On a dry weight basis, the highest content of fat was in Tenebrio molitor and of protein in Oxya chinensis sinuosa. Energy content was highest in Tenebrio molitor at 23.9 MJ/kg dry weight. Protaetia brevitarsis seulensis had the highest concentration of calcium (349.2–2282.0 mg/kg dry weight), of phosphorus (5105.0–8875.1 mg/kg dry weight), and of magnesium (502.2–2522.9 mg/kg dry weight). Zinc and copper concentrations were highest in Verlarifictorus aspersus. Iron, manganese, and molybdenum concentrations were highest in Oxya chinensis sinuosa. Last, the concentration of boron was highest in Tenebrio molitor. Edible insects may be a source of mineral nutrition.
Highlights
FAO projected that the world population will exceed 9 billion around 2050 and there will be a food crisis due to a reduction in production rather than an increase in production to secure food for the increased population (FAO, 2009)
This study evaluated Tenebrio molitor, Oxya chinensis sinuosa, Bombyx mori, Protaetia brevitarsis seulensis, and Verlarifictorus asperses
Comparing proximate composition of five types of edible insects as a dry weight basis, the highest ash content was in Protaetia brevitarsis seulensis, Tenebrio molitor had the highest fat and Oxya chinensis sinuosa the highest protein
Summary
FAO projected that the world population will exceed 9 billion around 2050 and there will be a food crisis due to a reduction in production rather than an increase in production to secure food for the increased population (FAO, 2009). Positive aspects of edible insects include the low possibility of environment contamination compared to current livestock food sources as much less greenhouse gas per serving is emitted (Oonincx et al, 2010). Insects can be hygienically managed, raised under a relatively clean environment, and they are relatively safe from diseases such as mad cow disease, epidemic stomatitis, and other common diseases associated with livestock (Sachs, 2010; Van Huis, 2013; Van Huis et al, 2013). Despite these strengths of insects as a future food source, studies on their nutritional value are limited
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