The effect of processing on the nutritional values of insects

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98689" target="_blank" >RIV/60460709:41210/24:98689 - isvavai.cz</a>

Result on the web

<a href="https://brill.com/view/journals/jiff/10/13/jiff.10.issue-13.xml" target="_blank" >https://brill.com/view/journals/jiff/10/13/jiff.10.issue-13.xml</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1163/23524588-20241013" target="_blank" >10.1163/23524588-20241013</a>

Result language

čeština

Original language name

The effect of processing on the nutritional values of insects

Original language description

Although the nutritional value of edible insects has been studied extensively, adequate data regarding the effects exerted by processing methods on their chemical composition are scant. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanised via blanching or freezing. Parameters of the culinary treatment were boiling for 30 min; roasting for 5 min in a preheated pan without oil; and drying using hot air at 80 °C for 15 h in the oven. Microwave heating was achieved by heating in a kitchen microwave. Nutrient analysis included determination of fat content using the Soxhlet method, and nitrogen content via the Kjeldahl method. Amino acids were determined via ion chromatography with a UV detection. The fatty acid profile was analysed by GC-FID, acrylamide was determined by UHPLC-ESI-MS/MS analysis. Our results indicated that both the methods of killing and culinary treatment influenced the nutritional value of Tenebrio molitor and Gryllus assimilis. Blanched and boiled mealworm larvae contained the lowest level of protein (54.76 g/100 g DM), and the highest content of fat (35.28 g/100 g DM), while blanched, oven-dried crickets yielded the highest levels of protein (72.95 g/100 g DM) and the lowest levels of fat (13.31 g/100 g DM). Culinary treatments uniformly resulted in increased proportions of PUFAs, while the percentage of SFAs exhibited a decrease. In contrast to lipids, the protein amino acid composition and quality, assessed via the essential amino acid index, as well as the profile of volatile compounds remained almost unchanged regardless of culinary treatment type. Safe levels of acrylamide (0.02-0.13 µg/g DM) were observed in treated samples. Our data may be helpful to nutritionists engaged in calculating the composition and energy value of foods. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance.

Czech name

The effect of processing on the nutritional values of insects

Czech description

Although the nutritional value of edible insects has been studied extensively, adequate data regarding the effects exerted by processing methods on their chemical composition are scant. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanised via blanching or freezing. Parameters of the culinary treatment were boiling for 30 min; roasting for 5 min in a preheated pan without oil; and drying using hot air at 80 °C for 15 h in the oven. Microwave heating was achieved by heating in a kitchen microwave. Nutrient analysis included determination of fat content using the Soxhlet method, and nitrogen content via the Kjeldahl method. Amino acids were determined via ion chromatography with a UV detection. The fatty acid profile was analysed by GC-FID, acrylamide was determined by UHPLC-ESI-MS/MS analysis. Our results indicated that both the methods of killing and culinary treatment influenced the nutritional value of Tenebrio molitor and Gryllus assimilis. Blanched and boiled mealworm larvae contained the lowest level of protein (54.76 g/100 g DM), and the highest content of fat (35.28 g/100 g DM), while blanched, oven-dried crickets yielded the highest levels of protein (72.95 g/100 g DM) and the lowest levels of fat (13.31 g/100 g DM). Culinary treatments uniformly resulted in increased proportions of PUFAs, while the percentage of SFAs exhibited a decrease. In contrast to lipids, the protein amino acid composition and quality, assessed via the essential amino acid index, as well as the profile of volatile compounds remained almost unchanged regardless of culinary treatment type. Safe levels of acrylamide (0.02-0.13 µg/g DM) were observed in treated samples. Our data may be helpful to nutritionists engaged in calculating the composition and energy value of foods. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance.

Type

O - Miscellaneous

CEP classification

—

OECD FORD branch

30308 - Nutrition, Dietetics

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů