115
muscle tissue depends on the species and the season and varies between 15–17%.
This protein has in its composition the majority of essential amino acids (Table 7.1).
The main problem that is associated with the use of these raw materials on an industrial scale in human nutrition is the low stability of protein preparations and the
presence of anti-nutritive substances, such as chitin and other small molecules in
products made of krill (Jakubiec-Puka 1987). Nutritional studies have proven that
algae are also a source of high quality, comparable to conventional plant proteins
(Becker 2007). Algae are found in the aquatic and terrestrial environment, with high
humidity, all over the world. Algae, such as Chlorella sp., And Spirulina sp. (Tang
and Suter 2011; Becker 2007) are used for large-scale production. The nutritional
value of Spirulina varies and depends on the growth conditions. The bioavailability
of nutrients from Spirulina may be greater than from other sources of vegetable
origin, due to the construction of the cell wall, which consists of protein, carbohydrates and fat. Spirulina is characterized by a particularly high protein content
(60–70% in dry matter) with high digestibility (90%). It contains all the essential
amino acids in significant quantities (Table 7.1). Spirulina is also a rich source of
vitamin B12 and carotenoids. The health-promoting properties of Spirulina are also
known, among others in hypercholesterolemia, hyperglycemia, cardiovascular diseases, anemia, inflammatory diseases, cancer and viral infections (Deng and Chow
2010; Selmi et al. 2011; Tang and Suter 2011). From algae with high protein content, you can also distinguish between chlorella (about 60% of protein in dry matter). Chlorella is also a source of many vitamins, including vitamin A, B12 and
folates and minerals, such as iron. Its cell wall is rigid and indigestible, therefore,
chlorella cells, in order to increase the nutritional value, require special preparation
to remove or destroy indigestible cell walls. A number has also been shown healthpromoting properties of chlorella, including hypotensive, antioxidant and immunosuppressive effects and reducing the onset of anemia (Halperin et al. 2003; Merchant
et al. 2002; Nakano et al. 2010; Tang and Suter 2011).
7.3.4 Edible Insects in Human Nutrition
Harvesting insects is like hunting and collecting activity which is becoming a threat
to both the target species and the environment and therefore consuming edible
insects has become marginalized. Insect breeding requires which requires no secondary energy hence certain countries have imposed austere breeding methods of
insect species categorically to be gathered from free living insects in order to protect
the endangered species, biotopes and biodiversity as a whole (Jiri et al. 2014). The
influence of globalization has weaned away a large number of protein-hungry people of the third world from animal protein towards insects as an alternative (Heinrich
and Prieto 2008). Harvesting insects in nature and solving the problem of famine are
followed in some cultures as a seasonal source of proteins, not only an emergency
resource but are valued as appetizing and tasty among substantial part of human
population (Shockley and Dossey 2013; Jiri et al. 2014). Insects are cooked, roasted
7 Alternative and New Protein Sources
muscle tissue depends on the species and the season and varies between 15–17%.
This protein has in its composition the majority of essential amino acids (Table 7.1).
The main problem that is associated with the use of these raw materials on an industrial scale in human nutrition is the low stability of protein preparations and the
presence of anti-nutritive substances, such as chitin and other small molecules in
products made of krill (Jakubiec-Puka 1987). Nutritional studies have proven that
algae are also a source of high quality, comparable to conventional plant proteins
(Becker 2007). Algae are found in the aquatic and terrestrial environment, with high
humidity, all over the world. Algae, such as Chlorella sp., And Spirulina sp. (Tang
and Suter 2011; Becker 2007) are used for large-scale production. The nutritional
value of Spirulina varies and depends on the growth conditions. The bioavailability
of nutrients from Spirulina may be greater than from other sources of vegetable
origin, due to the construction of the cell wall, which consists of protein, carbohydrates and fat. Spirulina is characterized by a particularly high protein content
(60–70% in dry matter) with high digestibility (90%). It contains all the essential
amino acids in significant quantities (Table 7.1). Spirulina is also a rich source of
vitamin B12 and carotenoids. The health-promoting properties of Spirulina are also
known, among others in hypercholesterolemia, hyperglycemia, cardiovascular diseases, anemia, inflammatory diseases, cancer and viral infections (Deng and Chow
2010; Selmi et al. 2011; Tang and Suter 2011). From algae with high protein content, you can also distinguish between chlorella (about 60% of protein in dry matter). Chlorella is also a source of many vitamins, including vitamin A, B12 and
folates and minerals, such as iron. Its cell wall is rigid and indigestible, therefore,
chlorella cells, in order to increase the nutritional value, require special preparation
to remove or destroy indigestible cell walls. A number has also been shown healthpromoting properties of chlorella, including hypotensive, antioxidant and immunosuppressive effects and reducing the onset of anemia (Halperin et al. 2003; Merchant
et al. 2002; Nakano et al. 2010; Tang and Suter 2011).
7.3.4 Edible Insects in Human Nutrition
Harvesting insects is like hunting and collecting activity which is becoming a threat
to both the target species and the environment and therefore consuming edible
insects has become marginalized. Insect breeding requires which requires no secondary energy hence certain countries have imposed austere breeding methods of
insect species categorically to be gathered from free living insects in order to protect
the endangered species, biotopes and biodiversity as a whole (Jiri et al. 2014). The
influence of globalization has weaned away a large number of protein-hungry people of the third world from animal protein towards insects as an alternative (Heinrich
and Prieto 2008). Harvesting insects in nature and solving the problem of famine are
followed in some cultures as a seasonal source of proteins, not only an emergency
resource but are valued as appetizing and tasty among substantial part of human
population (Shockley and Dossey 2013; Jiri et al. 2014). Insects are cooked, roasted
7 Alternative and New Protein Sources