Nutritional and sensory quality of edible insects
By L. Kouřimská, Anna Adamkova. 2016
555 citations recorded by the source corpus.
Abstract Insects are for many nations and ethnic groups an indispensable part of the diet. From a nutritional point of view, insects have significant protein content. It varies from 20 to 76% of dry matter depending on the type and development stage of the insect. Fat content variability is large (2–50% of dry matter) and depends on many factors. Total polyunsaturated fatty acids' content may be up to 70% of total fatty acids. Carbohydrates are represented mainly by chitin, whose content ranges between 2.7 mg and 49.8 mg per kg of fresh matter. Some species of edible insects contain a reasonable amount of minerals (K, Na, Ca, Cu, Fe, Zn, Mn and P) as well as vitamins such as B group vitamins, vitamins A, D, E, K, and C. However their content is seasonal and dependent on the feed. From the hygienic point of view it should be pointed out that some insects may produce or contain toxic bioactive compounds. They may also contain residues of pesticides and heavy metals from the ecosystem. Adverse human allergic reactions to edible insects could be also a possible hazard.
Subfields: Cellular and Molecular Neuroscience, Insect Science, Social Psychology
View Paper: https://www.semanticscholar.org/paper/bc2ebf9bda5a7d3d856863ce7dd10fdab5e0eb92
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Citations in the corpus
- The potential of insect protein to reduce food-based carbon footprints in Europe: The case of broiler meat production (2021, background): “Insects are nutritionally rich in essential amino acids, and some insect species provide high good-quality fatty-acids (van Huis et al., 2013; Kouřimská and Adámková, 2016).”
- Black Soldier Fly (Hermetia illucens) Meal as a Promising Feed Ingredient for Poultry: A Comprehensive Review (2020, background): “There is a growing amount of literature and experts that recognize that using insect meals in feed formulation could be a novel way to improve feed and food security [7,8].”