Nutritional value, protein and peptide composition of edible cricket powders.

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ID: 41774
2019
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Abstract
There are various indicators, including FAO and EU sources, that edible insects could become one of the solutions to the problem of global food supply. This report was aimed at improving the knowledge on powdered crickets (Acheta domesticus). The analyses of the basic nutritional composition revealed that cricket powders were rich in protein (42.0-45.8% of dry matter) and fat (23.6-29.1% of dry matter). In terms of mineral content, CPs were rich in Ca, Mg and Fe. Most of all, the levels of Cu, Mn and Zn were especially high (2.33-4.51, 4.1-12.5, 12.8-21.8 mg/100 g of dry matter, respectively). Furthermore, the analyses into the proteins indicated that the cricket powders were treated with high temperatures and allowed the determination of four cricket-specific peptides that showed sufficient thermostability to serve as markers for authentication.
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montowska2019nutritionalfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Montowska, Magdalena;Kowalczewski, Przemysław Łukasz;Rybicka, Iga;Fornal, Emilia;
Journal Food chemistry
Year 2019
DOI
S0308-8146(19)30539-4
URL
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