Proximate Composition of Thai and Cambodian Ready-to-Eat Insects

N T Grabowski,R Lertpatarakomol,M Plötz,J Mitchaothai,K Kang,T Chhay,J Kajaysri,P Miech,S Keo,Ayon Tarafdar

doi:10.1155/2021/9731464

Abstract

Samples of ready-to-eat snacks based on Lethocerus indicus, Gymnogryllus vietnamensis, Tarbinskiellus portentosus, Teleogryllus mitratus, Bombyx mori, Omphisa fuscidentalis, and Cybister limbatus were purchased in Cambodia and Thailand, and their proximate chemical composition (including Na and Cl) was analysed. Comparing the results with the few existing references from the literature (based on unprocessed specimens), marked differences occurred. This was expected as the insect chemical composition varies strongly intra- and interspecifically due to taxon, feeding, instar, and processing, among others. In general, the insects mainly consisted of fat (35 to 60%) and protein (25 to 38%), with 2 to 16% nitrogen-free extract, 2 to 15% fibre, 3 to 5% ashes, 0.4 to 1.6% Na, and 0.6 to 1.4% Cl (dry matter base). In this way, this contribution adds to the compositional knowledge about traditional insect-based foodstuffs. The combination of high fat and protein with low carbohydrates makes them suitable to combat nutrition disorders.

Highlights

Nowadays, the world can be divided into countries with and without a tradition of entomophagy. ailand and Cambodia clearly belong to the first set of countries, each with a large number of traditionally consumed species
Insects are typically consumed as a snack after having been spiced and deep-fried. e extent of information regarding the composition varies with the species [1, 2], and while data are typically based on unprocessed samples, actual nutritional data of ready-to-eat insects in these countries are, to our knowledge, scarce or even inexistent. erefore, the aim of this contribution is to present proximal chemical analysis data to a selection of Cambodian and ai insects in the way the consumer eats them
Insect samples were purchased on the occasion of the 2020 IFNext project meeting in different places of Cambodia and ailand, ranging from traditionally prepared insects (Lethocerus indicus, Tarbinskiellus portentosus, Bombyx mori, and Cybister limbatus) as sold in the local market of Skuon (Kampong Cham, Cambodia) to Journal of Food Quality

Summary

Introduction

The world can be divided into countries with and without a tradition of entomophagy. ailand and Cambodia clearly belong to the first set of countries, each with a large number of traditionally consumed species. Ailand and Cambodia clearly belong to the first set of countries, each with a large number of traditionally consumed species. In these countries, insects are typically consumed as a snack after having been spiced and deep-fried. E extent of information regarding the composition varies with the species [1, 2], and while data are typically based on unprocessed samples, actual nutritional data of ready-to-eat insects in these countries are, to our knowledge, scarce or even inexistent. Erefore, the aim of this contribution is to present proximal chemical analysis data to a selection of Cambodian and ai insects in the way the consumer eats them Insects are typically consumed as a snack after having been spiced and deep-fried. e extent of information regarding the composition varies with the species [1, 2], and while data are typically based on unprocessed samples, actual nutritional data of ready-to-eat insects in these countries are, to our knowledge, scarce or even inexistent. erefore, the aim of this contribution is to present proximal chemical analysis data to a selection of Cambodian and ai insects in the way the consumer eats them

Methods

Results

Discussion

Conclusion