Proximate Composition of Thai and Cambodian Ready-to-Eat Insects

Proximate Composition of Thai and Cambodian Ready-to-Eat Insects

Samples of ready-to-eat snacks based on Lethocerus indicus, Gymnogryllus vietnamensis, Tarbinskiellus portentosus, Teleogryllus mitratus, Bombyx mori, Omphisa fuscidentalis, and Cybister limbatus were purchased in Cambodia and Thailand, and their proximate chemical composition (including Na and Cl)...

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Bibliographic Details
Published in:Journal of food quality Vol. 2021; pp. 1 - 6
Main Authors: Grabowski, N. T., Chhay, T., Keo, S., Lertpatarakomol, R., Kajaysri, J., Kang, K., Miech, P., Plötz, M., Mitchaothai, J.
Format: Journal Article
Language:English
Published: Cairo Hindawi 2021
John Wiley & Sons, Inc
Hindawi Limited
Hindawi-Wiley
Subjects:
Analytical chemistry
Carbohydrates
Chemical composition
Convenience foods
Dry matter
Food quality
Insects
Nitrogen
Proteins
Snack foods
Cambodia
Thailand
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Summary:Samples of ready-to-eat snacks based on Lethocerus indicus, Gymnogryllus vietnamensis, Tarbinskiellus portentosus, Teleogryllus mitratus, Bombyx mori, Omphisa fuscidentalis, and Cybister limbatus were purchased in Cambodia and Thailand, and their proximate chemical composition (including Na and Cl) was analysed. Comparing the results with the few existing references from the literature (based on unprocessed specimens), marked differences occurred. This was expected as the insect chemical composition varies strongly intra- and interspecifically due to taxon, feeding, instar, and processing, among others. In general, the insects mainly consisted of fat (35 to 60%) and protein (25 to 38%), with 2 to 16% nitrogen-free extract, 2 to 15% fibre, 3 to 5% ashes, 0.4 to 1.6% Na, and 0.6 to 1.4% Cl (dry matter base). In this way, this contribution adds to the compositional knowledge about traditional insect-based foodstuffs. The combination of high fat and protein with low carbohydrates makes them suitable to combat nutrition disorders.
ISSN:0146-9428
1745-4557
DOI:10.1155/2021/9731464