Insect Flour Research Articles

Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions.

Considering Acheta domecticus flour's growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical and nutritional fat profile of house cricket (Acheta domesticus) flour during storage for 12 months under different storage temperatures (-18 °C, +4 °C, and +20 °C in two variants, with and without access to light). Insect flour was studied using Fourier-transform infrared spectroscopy (FTIR). The fatty acids content was determined, and dietary indicators were calculated. The acid value, peroxide value, and anisidine value were also determined, and differential scanning calorimetry was performed. The results obtained from spectroscopic analysis of Acheta domesticus flour were consistent with the biochemical data. During the 12-month period of flour storage, the storage temperature significantly influenced the percentage composition of identified groups of fatty acids and the values of all presented ratios and dietary indices. During storage at refrigerated temperatures (-18 °C and +4 °C), no changes were observed in the fatty acid content and dietary indices, indicating that refrigerated temperatures provide oxidative stability to flour during 12 months of storage. Samples stored at 20 °C had higher acid values (AV), peroxide values (PV), and anisidine values (p-AV) compared to samples stored at lower temperatures (4 °C and -18 °C). Simultaneously, an increase in SFA and MUFA, as well as a decrease in PUFA and UFA, was noted in samples stored at room temperature. Storing cricket flour at lower temperatures when the storage period will be more than 12 months is essential to restrict the occurrence of fat oxidation. Elevated temperatures and exposure to light have a notable effect in hastening oxidation mechanisms, reducing thermal resilience, and inducing more pronounced alterations in the quality of fats.

Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages.

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH (p = 0.0025) and stability (p < 0.0001) but a darker colour (p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter (p = 0.0017), while YMF decreased its structural strength (p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages (p = 0.0010) and increased over time (p = 0.0136), whereas the elasticity was lower in the YMF group (p < 0.0001). The protein and fat contents were higher (p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers.

Can Entomophagy be a Good Option for Nutrition and Food Security?

As the population increases, so does the demand for food and resources. Insects are rich in proteins, unsaturated fats and low in carbohydrates. They contain all the essential minerals and vitamins like iron, zinc, calcium, potassium, sodium, copper, riboflavin, biotin, and vitamin B9. Food and Agricultural Organization (FAO), estimated that the world need to increase its food production to feed a worldwide population of more than nine billion by the year 2050. Insects offer so much potential as an alternative food source to meet this need. More than two billion people including various ethnic communities around the world practice entomophagy and consume more than 2000 species of edible insects. Southeast Asian countries and African countries are one of the biggest consumers of edible insects. Due to its health and nutritional benefits, there is an increased demand and interest in European and American countries. Government policymakers, entrepreneurs, educationists, and chefs worldwide are exploring and promoting edible insects. Promoting novel insect-based food that is made of insects or insect ingredients such as insect flour, and insect protein powder could increase consumers and consumption. This review highlights insects as an alternative protein source for future food production. Insects like black soldier flies are used as insect feed for animals in poultry, pigs, and cows and are high in demand. Insects produce significantly less greenhouse gas emissions compared to other livestock. Edible insect farming and entomophagy present an important and sustainable opportunity for the future of food. This could also help generate employment for the rural women and youths as an alternate source of livelihood. Entomophagy has the potential to solve the world’s food hunger and at the same time save the environment.

Macrotermes subhylanus flour inclusion in biscuits: Effects on nutritional, sensorial and microbial characteristics

As the world's population expands, edible insects have been proposed as a food source that might address issues related to nutrition, health, the environment, and the economy. This study aimed to create a novel biscuit by adding Macrotermes subhylanus (M. Subhylanus) flour to wheat flour in various concentrations (5,10, 15 and 20 %). The moisture content of the insect composite flours varied between 6.83 % and 7.76 %, whereas the moisture content of the biscuits ranged from 2.86 % to 7.90 %. A significant difference (p < 0.05) was noted in the protein content of both the composite flours and biscuits as the concentration of insect flour increased, with values ranging from 15.03 % to 21.52 % for the flours and 17.38 % to 20.63 % for the biscuits. The lightness (L*) of the composite flours significantly decreased (p < 0.05) with higher additions of edible insect flour, whereas the redness (a*) and yellowness (b*) attributes did not show any statistical differences (p > 0.05). The biscuits were generally darker than the composite flours, as indicated by substantially lower L* values. The water activity of the biscuits was between 0.44 and 0.67. Sensory evaluation revealed that the substitution level (up to 15 %) is ideal for preparing acceptable insect-based biscuits. The panellist perceived no significant differences (p > 0.05) in terms of the texture between the insect-enriched biscuits and the control, except for MZ-20. The absence of pathogenic microogranisms in all baked biscuits containing edible insect flour highlights the effectiveness of heat treatment, ensuring that the biscuits meet microbiological safety guidelines. Additionally, Macrotermes subhylanus flour shows promise as a novel functional ingredient for the food industry.

Entomophagy in Mexico: current trends and outlook

Abstract One-fifth of the edible insect species identified worldwide have been documented in Mexico. In states with an entomophagy tradition, insects have been incorporated into the local cuisine. Results show that the country has a wide diversity of climates and vegetation; thus, each state has its own set of edible insects. This narrative review aims to determine the current state of entomophagy in Mexico, divided into two segments: wild-collected insects, and farmed insect products, and to identify the current trends, both in research and in commercial products available. Wild-gathered insects are mostly purchased at local marketplaces, with prices varying widely, depending on the insect and the sales point. Increased demand for wild edible insects, and the loss of natural habitat, have put some insect species at risk of extinction. Since whole edible insects are wild-gathered and commercialised whole in traditional markets, there are currently no specific mandatory standards for food products containing insects as ingredients. Alongside traditional wild insect activities, there is a fledgling industry of farmed edible insect products which can be purchased online. In conclusion, while the wild-gathered edible insect market is well established, a farmed insect products market is developing, with manufacturers incorporating insect flour into food products where the insect element is inconspicuous, seeking to appeal to a wider range of consumers, yet most recent academic research focuses on wild edible insect species, with a near absence of research articles on the farmed insect species. The insect food product industry would benefit from a closer collaboration with the academic research sector. Furthermore, the lack of a specific regulation for manufacturing insect food products constitutes a disadvantage for firms seeking to export to countries with stricter regulations. Also, with the food safety concerns inherent in wild-gathered insect consumption, studies focusing on the sanitary aspects of entomophagy are insufficient.

Insect flour as milk protein substitute in fermented dairy products

Fermented dairy products (FDP) are consumed worldwide, due to their nutritional attributes and sensory properties. In the last decade, edible insects have been the subject of research as a sustainable source of protein to be introduced into the food industry. The mealworm (Tenebrio molitor) and buffalo worm (Alphitobius diaperinus) have demonstrated the highest consumer potential. However, this study aims to demonstrate the effectiveness of other possible options such as black soldier fly (BSF) and drone brood (DB) flours in FDP, with or without probiotics, as a viable substitute of milk powder during refrigerated storage for 21 days. The nutritional composition of the products remained unchanged despite the addition of insect flour, with a fat content of ∼0.95% and a protein content of ∼4.7%. The products acidity increased from 0.78% to 1.06% lactic acid during storage. The colour of the FDP was typical yellowish-white, except for those containing BSF flour which had a darker colour. For all FDP, syneresis values were below 10% after the first day of storage, particularly for those with DB flour with syneresis as low as 5%. The probiotics had the highest values of Lactobacillus spp. (>6 log CFU/g) and Streptococcus spp. (>10 log CFU/g). The addition of the BSF flour was found to have a negative impact in the consumers’ perception of the products, according to the sensory analysis.

ALTERNATIVE NON-TRADITIONAL SOURCES OF FEED PROTEIN AND AMINO ACIDS

The article presents a literature review on the risks of the global problem of fodder protein and protein amino acids in the feeding of agricultural animals and poultry. Alternative ways of solving it are due to the production and use of non-traditional feed raw materials in feed diets. A number of scientists consider atypical agricultural biotechnological products obtained from insects to be one of the alternative sources of fodder protein and amino acids and see prospects in the development of their production. The most common subjects for study in this regard are crickets, locusts, silkworm larvae, flies, worms, etc. Their protein value, amino acid, fatty acid and mineral composition, the content of vitamins, and other biologically active substances are studied. The development of this direction is considered one of the ways to solve a number of urgent environmental and fodder problems on a biological basis. Рurpose of the research was to study the protein value and complete amino acid composition of flour from insects, namely flour from the larvae of the BSF fly, crickets and snails, and the methods of its determining: crude protein by the Kjeldahl method, digestible protein with the help of 0,2% pepsin, and the digestibility coefficient, and the principles of conducting researches, as well as the characteristics of methods for determining the content of replaceable and essential amino acids, including sulfur-containing, using the Kapel-105M capillary electrophoresis system. As a result of the research, it was found that cricket flour is the least valuable in terms of protein value (digestible protein and digestibility coefficient), and it is also poor in the content of nonessential and essential amino acids, compared to other studied types of insect flour. The best indicators of protein value were noted in the flour from BSF fly larvae in terms of the content of crude and digestible proteins, as well as the digestibility coefficient, which is 75.6%, which indicates its good digestibility by the bodies of animals and birds. The highest content of amino acids is contained in the flour from BSF fly larvae. Taking into account the above results of crude protein content, digestibility, and digestibility in this sample, amino acid digestibility will also be higher compared to other flour samples. In addition, flour from BSF fly larvae is rich in sulfur-containing amino acids. The content of tryptophan and histidine, compared to other types of raw materials, is the highest. The studied samples of insect flour contain a complete set of essential and nonessential amino acids, but BSF fly larvae flour and snail flour are more valuable for essential amino acids.

Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation.

Huge amounts of vegetable wastes are generated by the food industry. Their bioconversion into valuable products (e.g., insect flours or biofertilizer) through insect farming is a promising solution to reduce their negative environmental and economic impacts. This study evaluates the growth of Tenebrio molitor larvae and their nutritional profile after supplementing their diets with vegetable wastes. Over a 6-week period, 45-day larvae were fed a diet comprising wheat bran supplemented (1:1) with cucumber or tomato wastes from both conventional and ecological crops. The control diet consisted of wheat bran and an equivalent amount of water to compensate for the waste moisture. Larval weight was measured weekly, and length measures were taken fortnightly. Nutritional composition and fatty acid profile were analyzed at the end of the study in 90-day larvae. Regardless of using vegetable waste from conventional or ecological harvesting, the weight of 6-week supplemented larvae almost doubled that of larvae fed with just wheat bran, and their length was 15% higher. Supplementation also increased larval polyunsaturated fatty acid percentage by 22-37%, with linoleic acid being the most abundant. Likewise, larval protein content reached 50% after supplementation. This study demonstrates that both cucumber and tomato wastes from conventional or ecological crops are excellent supplements for T. molitor's diet, improving their nutritional value and reducing the time necessary for larvae growth.

Adding Insect Flour to Foodstuffs : A Comparative Jurisprudential Study

My research, entitled: (Adding insect flour to foodstuffs - a comparative jurisprudential study), is one of the emerging topics at the present time, as the use of insect flour and its addition to food materials has recently appeared. The European Union has approved new laws that allow the use of these insects as food for people of the Union countries. The research included an introduction, a preface, two topics, a conclusion and results. As for the introduction, it includes the importance of the topic, the reason for choosing the topic and its purposes. It included also, how to add insect flour, its types, and the countries that do this. As for the first requirement: it included the legal ruling on eating insects. As for the second requirement: it included the legal ruling on adding insect flour to foodstuffs. The study comes finally with the most important findings and recommendations.

A cross-sectional study of the willingness to consume insects in a culture without entomophagy

Abstract Entomophagy is the technical term for eating insects and traditionally a part of daily diet in many tropical and subtropical countries. The rapidly increasing world population, industry and human-induced environmental pollution, and global warming reduce agricultural lands and clean water resources and make it difficult to produce sufficient food and therefore protein. Although edible insects are a promising opportunity as they require fewer natural resources than other animal foods, they are not considered as the food of the future in many Western countries for reasons such as disgust. A growing body of research in a diverse array of cultural contexts has examined people’s attitudes towards eating insects, but this work has not yet included Türkiye, a country with a well-established traditional cuisine and where entomophagy is highly novel. This study examined attitudes toward eating insects, and predictors thereof, in a large Turkish community sample (n = 914). For willingness to eat whole insects, age was a significant positive predictor, and food neophobia, disgust sensitivity, and being female were negative predictors for both whole insects and insect flour foods. For both types of insect foods, disgust was a negative predictor and belief in the benefits of eating insects was a positive predictor. This pattern of results is concordant with work from many other cultural contexts in the Americas, Asia, and Western Europe, providing further evidence for the importance of reducing food neophobia and disgust sensitivity and providing information about the benefits of insect foods in order to improve attitudes toward entomophagy.

Promoting the consumption of insect-based foods: The role of information, protein-based nutrition claims, and dietary styles

Abstract Although insects have been approved as novel foods since 2021, European consumers’ willingness to purchase insect-based (IB) foods remains low. The aim of this study was to evaluate the effectiveness of (i) information treatments highlighting either the safety or environmental benefits of IB ingredients, and (ii) protein-based nutrition claims in promoting the consumption of IB foods. Additionally, we investigated how vegans, vegetarians, flexitarians, and omnivores differ in their entomophagy attitudes and choice behavior. We collected data from 844 German consumers via an online questionnaire that included a choice experiment featuring bread made with insect flour. Our findings highlight differences in entomophagy attitudes by diet, with vegetarians, and vegans showing a stronger aversion to insect consumption compared with omnivores and flexitarians. Results from random parameters logit models indicate that the information treatments had no effect and that the majority of consumers, regardless of their diet, would require a discount to buy bread made with insect flour. Protein-based nutrition claims only promoted the purchase of IB bread by vegetarians.

The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland.

Research on the acceptance of consuming insects in one's diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production.

Penambahan Beberapa Jenis Tepung Serangga Pada Media Perbanyakan Jamur Metarhizium anisopliae (Metsch.) Sorokin Guna Meningkatkan Virulensinya Terhadap Hama Crocidolomia pavonana Fabricius di Laboratorium

Crocidolomia pavonana is a significant pest in the Brassicaceae family. The study aimed to determine the effect of applying several types of insect flour to M. anisopliae growth media to increase its virulence against C. pavonana pests. The experimental design in this study used a completely randomized design (C.R.D.). The treatment used was A = 25 gr corn rice medium, B = 25 gr corn rice medium + 1.25 gr Hong Kong caterpillar flour, C = 25 gr corn rice medium + 3.75 gr Hong Kong caterpillar flour, D = 25 gr corn rice medium gr + 1.25 gr Kroto flour, E = 25 gr corn rice medium + 3.75 gr Kroto flour, F = 25 gr corn rice medium + 1.25 gr cricket flour, G = 25 gr corn rice medium + 3.75 gr cricket flour. The addition of insect flour could not increase the virulence of M. anisopliae against C. pavonana pests to above 50% due to less than optimal humidity conditions for M. anisopliae. The comparison of the types of insect flour used to be added to the propagation media did not significantly affect some of the parameters that had been observed, but on average, the M. anisopliae fungi propagation medium was added with insect flour made from Hong Kong caterpillars, namely treatment B (25 gr corn rice medium + 1.25 gr Hong Kong caterpillar flour) can cause the highest mortality against C. pavonana pests.

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours.

The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n - 6/n - 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.

Anaphylaxis after Shrimp Intake in a European Pediatric Population: Role of Molecular Diagnostics and Implications for Novel Foods.

(1) Background: Tropomyosin is a major cause of shellfish allergy and anaphylaxis triggered by food. It acts as a pan-allergen, inducing cross-reactivity in insects, dust mites, crustaceans, and mollusks. Our study investigates anaphylaxis in children with asthma or atopic diseases after consuming tropomyosin-containing food. (2) Methods: We analyzed the molecular sensitization profiles of pediatric patients at the University of Campania 'Luigi Vanvitelli' from 2017 to 2021, with conditions such as allergic rhinitis, asthma, atopic dermatitis, urticaria, and food allergies. (3) Results: Out of a total of 253 patients aged 1 to 18 years (167 males, 86 females), 21 patients (8.3%) experienced anaphylaxis after shrimp ingestion. All 21 (100%) were sensitized to various tropomyosins: Pen m 1 (100%), Der p 10 (90.5%), Ani s 3 (81%), and Bla g 7 (76.2%). Clinical symptoms included allergic asthma (76.2%), atopic dermatitis (61.9%), urticaria (38.1%), and allergic rhinitis (38.1%). (4) Conclusions: Crustaceans and mollusks are major allergens in Italy and Europe, requiring mandatory declaration on food labels. Italian pediatric patients demonstrated significant anaphylaxis after consuming shrimp, often accompanied by multiple atopic disorders such as asthma, rhinitis, and atopic dermatitis. Considering the cross-reactivity of tropomyosin among various invertebrates and the emergence of 'novel foods' containing insect flours in Europe, there is ongoing debate about introducing precautionary labeling for these products.

Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life.

Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet current consumer's demands. Therefore, this research has developed innovative prototypes of analog burgers with insect and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan, and soya. In addition, oat and sodium alginate were used as binders. The shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, color, acidity, and peroxide index) and sensory analysis (quantitative analysis QDA). The production of the burger analogs was feasible. Product characterization showed significant differences (p < 0.05) among samples for organoleptic properties, highlighting texture changes. Using a multivariate model, it was established that the "best before date" occurs at seven days for all developed prototypes, conditioned by microbial growth. Finally, the spoilage model indicated an important contribution to bacterial growth with a notable modification to the pastiness and hardness of the burger analogs developed.

Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics

The aim of the study was to develop a suitable recipe for wheat-corn snack pellets fortified with insect flour addition and to evaluate the relevant processing aspects and physical characteristics of the developed products. Varying levels of edible insect flour (10, 20, and 30%) were incorporated into a new type of fortified snack pellet as a half product for further expansion. The effects of the edible insect flour level, as well as processing variables (moisture levels 32, 34, 36% and screw speeds 60, 80, 100 rpm), were analyzed on the extrusion stability and on selected snack pellets’ physical properties processed via single-screw extrusion cooking. This research indicated that an increasing amount of edible insect flour significantly affected the processing output and energy consumption. The incorporation of insect flour in blends significantly increased the specific mechanical energy and efficiency of pellet extrusion, especially at a high moisture level and high screw speed during processing. Moreover, the addition of insect flour in the snack pellets significantly reduced the bulk density and pellet durability. Principal component analysis confirmed that approximately 76.5% of the data variance was explained by the first two principal components, and significant correlations were noted between the properties of the tested snack pellets. It can be concluded that up to 20% of insect flour in newly developed extruded snack pellet formulations has no negative effect on processing and physical properties.

Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of bread

Interest in incorporating edible insects into the diet is increasing due to their nutritional content. The most critical challenges are related to the low acceptability of the consumer due to changes in taste, color, and textural properties of the final product when edible insect flour is added. This work proposes solid-state fermentation (SSF) as a strategy to improve its use in food formulations. Fermented and unfermented insect meal were chemically and techno-functionally characterized and used to produce bread to evaluate the effect of ingredients added. Freeze-dried insect powder was inoculated with A. oryzae and incubated at 30 °C for four days. For bread making, unfermented and fermented substrates were tested using 5% of wheat flour substitution. Rheological characterization of dough and physical, chemical, textural, and sensory analysis of bread were performed. Fermentation improved the texture and sensory analysis of S. purpurascens used on bread and the rheological properties of dough in comparison with the non-fermented insect. Additionally, the protein content of bread was increased compared to the control. Results of the present study support that solid-state fermentation of S. purpurascens can be used to improve bread's sensory properties and enhance its nutritional content.

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions.

As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today's world. The aim of this study was to determine the effect of the application of cricket flour on extruded wheat-corn-based snack pellets' basic composition, fatty acids profile, nutritional value, antioxidant activity and selected physicochemical properties. Results showed that the application of cricket flour had a significant impact on the composition and properties of snack pellets based on wheat-corn blends. In newly developed products, the enhanced level of protein and almost triple increase in crude fiber was found as an insect flour supplementation reached 30% level in the recipe. The level of cricket flour and the applied processing conditions (various moisture contents and screw speeds) significantly affect the water absorption and water solubility index and texture and color profile. Results revealed that cricket flour application significantly increased the total polyphenols content in the assessed samples in comparison to plain wheat-corn bases. Antioxidant activity was also noted to be elevated with increasing cricket flour content. These new types of snack pellets with cricket flour addition may be interesting products with high nutritional value and pro-health properties.

Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours.

Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an increase in 2,5-dihydrobenzoic acid (from 0.12 for bars with a 15% share of buffalo worm flour to 0.44 mg/100 g in the case of bars with a 30% share of cricket flour) and chlorogenic acid in all bars (from 0.58 for bars with a 15% share of cricket flour to 3.28 mg/100 g for bars with a 30% addition of buffalo worm flour), compared to the standard. The highest content of tocopherols was found in bars with cricket flour, compared to standard bars (43.57 and 24.06 mg/100 g of fat, respectively). The dominant sterol in bars enriched with insect powder was cholesterol. The highest amount of it was found in cricket bars, and the lowest in mealworm bars (64.16 and 21.62 mg/100 g of fat, respectively). The enrichment of nut bars with insect flours raises the levels of valuable phytosterols in the final product. The addition of edible insect flours reduced the perception of most sensory attributes of the bars, compared to the standard bar.