Protein value of two insects, subjected to various heat treatments, using growing rats and the protein digestibility-corrected amino acid score (original) (raw)

2018, Journal of Insects as Food and Feed

To address the future challenge of food availability (9 billion people on earth by 2050), non-common sources of proteins need to be investigated. Insects are consumed mainly in Africa, Asia and South America, but entomophagy is now being increasingly promoted in Europe and North America. In addition to consumption in raw form, insects are often cooked, which represents an important guarantee for sanitation purposes. Little information is available on the influence of such treatment and its effect on the nutritional value of the resulting insect food. The aim of this study was to determine, depending on the heat treatment, the quality of the proteins of two edible insects, using the protein digestibility-corrected amino acid score (PDCAAS) and a rat bioassay. The insects were adult house crickets (Acheta domesticus) and the larvae of mealworms (Tenebrio molitor). Both insects, not heated or heat-treated by oven-cooking at 150 °C for 30 min or at 200 °C for 10 min and by autoclaving a...

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