Nutritional Value of Edible Insects as Alternative Food and Feed Protein Sources in the Czech Republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102675" target="_blank" >RIV/60460709:41210/25:102675 - isvavai.cz</a>

Result on the web

<a href="https://conferences.imeko.org/event/12/attachments/907/1951/ImekoFoods25-Book%20of%20Abstracts.pdf" target="_blank" >https://conferences.imeko.org/event/12/attachments/907/1951/ImekoFoods25-Book%20of%20Abstracts.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Nutritional Value of Edible Insects as Alternative Food and Feed Protein Sources in the Czech Republic

Original language description

The nutritional value of edible insects depends on many factors, including insect species, rearing conditions, and processing methods—including the way of killing. This study aimed to comprehensively monitor key nutritional parameters of six insect species collected from 13 rearing facilities in the Czech Republic. A total of six sampling rounds were conducted at approximately quarterly intervals to cover seasonal variation (2023: March, July, November; 2024: February, May, November). Altogether, 83 insect samples with a total fresh weight of 28.3 kg were obtained. The analysed species (Tenebrio molitor, Zophobas morio, Acheta domesticus, Alphitobius diaperinus, Gryllus assimilis, and Blaptica dubia) were killed either by freezing (-18 °C) or by blanching in boiling water for 5 minutes. In lyophilized samples, the following parameters were determined: dry matter and ash content (gravimetrically), total lipids (Soxhlet extraction), and crude protein content (Kjeldahl method with a nitrogen-to-protein conversion factor of 6.25). Nutritional values varied most significantly by insect species. Observed ranges were dry matter 16.3–41.0 g/100 g, ash 0.59–6.44 g/100 g of fresh weight (FW), fat 1.6–16.9 g/100 g FW, and crude protein 10.0–26.3 g/100 g FW. The way of killing had no significant effect on nutritional composition. However, significant differences in lipid, protein, and ash content were observed within individual insect species, depending on the season and rearing facility (rearing conditions including feed). Therefore, when using insects as food or feed, it is essential to assess their specific nutritional profile from each supplier. Additionally, the way of killing should also be recorded and considered.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK23020101" target="_blank" >QK23020101: The comprehensive laboratory strategy for identification of insect species intended for human consumption and the production of processed animal protein, authentication of insect-based foods.</a><br>

Continuities

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

Publication year

2025

Confidentiality

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