116
or boiled or with other culinary techniques (Yen 2010), while in some parts insects
are a gourmet dish which are attractive and savory (Nonaka 2009). An alternative
source of wholesome protein, often currently discussed by the FAO and the European
Commission (2018), are edible insects (Shockley and Dossey 2013). The number of
insect species living on earth is estimated at about two million, which are an important element of the natural environment, but mainly serve as food for many species
of animals (Boczek and Pruszyński 2013). Insects and their products are used in the
food, pharmaceutical and chemical sectors, and also textile. In the industry are used,
among others honey, putty, wax, natural silk, halantine, cochineal, shellac, gels. In
many regions of the world, e.g. in China, Japan, Thailand, South Africa, Mexico,
insects are also a component of the diet. About 2000 species are edible for humans
(Rumpold and Schlüter 2013). It is estimated 1.9 thousand species of insects are
consumed by about two billion people in about 80 countries (FAO 2013). Almost all
insect groups are used for food purposes, i.e.: beetles, caterpillars, wasps, bees, ants,
crickets, locusts, termites, bugs, dragonflies, flies and other, both adults, but also
chrysalis, larvae and eggs (Boczek and Pruszyński 2013). Until recently, insects in
Europe have not been seen as a part of the diet, and their consumption is limited to
the unconscious consumption of products in which they are used as a food additive
(e.g. cochineal). The most commonly consumed edible insects include: crickets and
Orthoptera, bee brood (eggs, larvae and bee chrysalis), beetles (Coleoptera), mealworm mill (T. molitor) used for the production of fodder for fish and poultry and
termites (Isoptera) commonly eaten in African countries (Bąk and Wilde 2002;
Boczek and Pruszyński 2013; Nonaka 2009; Resh and Cardé 2009). Insects are a
significant, underrated alternative to nutrients supplied from conventional animal
sources. They are characterized by high nutritional value, being a source of energy,
protein, carbohydrates, fat and vitamins and minerals. The chemical composition of
edible insects shows high variability between species, developmental stages, and
type of food (Rumpold and Schlüter, 2013). The protein content in insects ranges
from 5–77 g to 100 g (Rumpold and Schlüter 2013). In many species, the protein
constitutes over 60% of dry matter, and its highest content was recorded for
Orthoptera species (crickets, locusts, grasshoppers) (Yi et al. 2013). The insect protein has a digestibility comparable to egg white (77–98%) and is considered to be of
full value, comparable to proteins, milk and beef (Shockley and Dossey 2013).
Insect proteins are a good source of threonine, valine, histidine phenylalanine and
tyrosine, and for some species also tryptophan, lysine and threonine (Table 7.1)
(Rumpold and Schlüter 2013; Zielińska et al. 2015a). Edible insects are also a
source of fat, the content of which varies from 10 to 50% (Zielińska et al. 2015b).
For Orthoptera species it is on average 13%, from the order Coleoptera (beetles)
33% (Rumpold and Schlüter, 2013), and in larvae of Rhynchophorus phoenicis
beetles belonging to the Curculionidae family, the fat content is 67% of dry matter
and is greater than in the majority conventionally consumed high-protein products,
such as beef, poultry or eggs. The composition of fatty acids in insects is comparable with the composition of poultry fat and fish in terms of their unsaturation, however, insects are characterized by a higher content of polyene fatty acids (Rumpold
and Schlüter 2013). Jang et al. (2006) showed that the fatty acid composition can be
modeled by applying appropriate modifications to the insect diet, and in the process
B. Sawicka et al.
or boiled or with other culinary techniques (Yen 2010), while in some parts insects
are a gourmet dish which are attractive and savory (Nonaka 2009). An alternative
source of wholesome protein, often currently discussed by the FAO and the European
Commission (2018), are edible insects (Shockley and Dossey 2013). The number of
insect species living on earth is estimated at about two million, which are an important element of the natural environment, but mainly serve as food for many species
of animals (Boczek and Pruszyński 2013). Insects and their products are used in the
food, pharmaceutical and chemical sectors, and also textile. In the industry are used,
among others honey, putty, wax, natural silk, halantine, cochineal, shellac, gels. In
many regions of the world, e.g. in China, Japan, Thailand, South Africa, Mexico,
insects are also a component of the diet. About 2000 species are edible for humans
(Rumpold and Schlüter 2013). It is estimated 1.9 thousand species of insects are
consumed by about two billion people in about 80 countries (FAO 2013). Almost all
insect groups are used for food purposes, i.e.: beetles, caterpillars, wasps, bees, ants,
crickets, locusts, termites, bugs, dragonflies, flies and other, both adults, but also
chrysalis, larvae and eggs (Boczek and Pruszyński 2013). Until recently, insects in
Europe have not been seen as a part of the diet, and their consumption is limited to
the unconscious consumption of products in which they are used as a food additive
(e.g. cochineal). The most commonly consumed edible insects include: crickets and
Orthoptera, bee brood (eggs, larvae and bee chrysalis), beetles (Coleoptera), mealworm mill (T. molitor) used for the production of fodder for fish and poultry and
termites (Isoptera) commonly eaten in African countries (Bąk and Wilde 2002;
Boczek and Pruszyński 2013; Nonaka 2009; Resh and Cardé 2009). Insects are a
significant, underrated alternative to nutrients supplied from conventional animal
sources. They are characterized by high nutritional value, being a source of energy,
protein, carbohydrates, fat and vitamins and minerals. The chemical composition of
edible insects shows high variability between species, developmental stages, and
type of food (Rumpold and Schlüter, 2013). The protein content in insects ranges
from 5–77 g to 100 g (Rumpold and Schlüter 2013). In many species, the protein
constitutes over 60% of dry matter, and its highest content was recorded for
Orthoptera species (crickets, locusts, grasshoppers) (Yi et al. 2013). The insect protein has a digestibility comparable to egg white (77–98%) and is considered to be of
full value, comparable to proteins, milk and beef (Shockley and Dossey 2013).
Insect proteins are a good source of threonine, valine, histidine phenylalanine and
tyrosine, and for some species also tryptophan, lysine and threonine (Table 7.1)
(Rumpold and Schlüter 2013; Zielińska et al. 2015a). Edible insects are also a
source of fat, the content of which varies from 10 to 50% (Zielińska et al. 2015b).
For Orthoptera species it is on average 13%, from the order Coleoptera (beetles)
33% (Rumpold and Schlüter, 2013), and in larvae of Rhynchophorus phoenicis
beetles belonging to the Curculionidae family, the fat content is 67% of dry matter
and is greater than in the majority conventionally consumed high-protein products,
such as beef, poultry or eggs. The composition of fatty acids in insects is comparable with the composition of poultry fat and fish in terms of their unsaturation, however, insects are characterized by a higher content of polyene fatty acids (Rumpold
and Schlüter 2013). Jang et al. (2006) showed that the fatty acid composition can be
modeled by applying appropriate modifications to the insect diet, and in the process
B. Sawicka et al.