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of defatting meal from insects, it is also possible to obtain an oil that can be widely
used in human nutrition (FAO 2013). Insects are characterized by low content of
carbohydrates (0.1–5.3% of dry matter) and high content of fiber, most commonly
in in form chitin (Ekpo and Onigbinde 2005; Finke 2007; Zielińska et al. 2015a).
Finke (2007) estimated the content of chitin in species of edible insects at
2.7–49,8 mg per kg of fresh insects and 11,6–137,2 mg per kg of dry matter.
Zielińska et al. (2015b) asset also folic acid and in smaller amounts of retinol and
β-carotene (Bukkens 2005; Finke 2002; Rumpold and Schlüter 2013). In addition,
edible insects are a source of peptides with properties antioxidant. In an experiment
conducted by Zielińska et al. (2017) investigated the antioxidant activity of peptides
obtained by gastrointestinal digestion in vitro derived from edible insects, belonging to five species. The authors showed that the consumption of edible insects can
bring potential health benefits due to the strong antioxidant effect of the peptides
derived from them. The obtained results showed that the insects subjected to digestion have a higher antioxidant activity than other protein hydrolysates obtained from
animal and vegetable products. However, the amount of fiber found in crickets
(G. sigillatus), beetles (T. molitor) and locusts (S. gregaria), which shrank at
1.97–3.65% on a dry matter basis. The high nutritional value of edible insects is also
influenced by the presence of vitamins and minerals, mainly iron and zinc (Bukkens
2005), but also copper, manganese, magnesium and calcium (Ekpo and Onigbinde
2005). Insects are also a source of thiamine (0.1–4.0 mg per 100 g dry matter), riboflavin (0.1–8.9 mg), cobalamin (0.5–8.7 μg per 100 g), and some species. Insect
production, according to FAO experts (2008, 2009, 2011, 2013, FAO et al. 2015), is
characterized by:
1. low greenhouse gas emissions such as ammonia, methane or nitrous oxide, and
insect droppings can be used in agriculture in the form of fertilizer. Insect farms
produce 10 to 100 times less gas per kg body weight than pig farms, which has a
beneficial effect on global warming (Shockley and Dossey 2013).
2. lower requirements as to farming and low costs associated with saving agricultural land, feed and drinking water consumption. Insect farming is not required
to have arable land or high feed and drinking water consumption. The economic
costs of breeding insects are significantly lower than the costs of raising farm
animals (Smith 2009). Cold-blooded insects can use plant biomass to increase
their body weight (Van Huis et al. 2013);
3. easy distribution, high diversity factor and short reproduction cycle (Tan et al.
2015; Wiza 2019).
7.3.5 Prospecting Insects in Food Sector
Insects offer sufficient quantity of energy, protein, amino acid requirements for
humans and are high in unsaturated fatty acids, minerals and vitamins. Freeze-dried,
sun-dried or boiled edible insects can be consumed after being wild-harvested or
7 Alternative and New Protein Sources
of defatting meal from insects, it is also possible to obtain an oil that can be widely
used in human nutrition (FAO 2013). Insects are characterized by low content of
carbohydrates (0.1–5.3% of dry matter) and high content of fiber, most commonly
in in form chitin (Ekpo and Onigbinde 2005; Finke 2007; Zielińska et al. 2015a).
Finke (2007) estimated the content of chitin in species of edible insects at
2.7–49,8 mg per kg of fresh insects and 11,6–137,2 mg per kg of dry matter.
Zielińska et al. (2015b) asset also folic acid and in smaller amounts of retinol and
β-carotene (Bukkens 2005; Finke 2002; Rumpold and Schlüter 2013). In addition,
edible insects are a source of peptides with properties antioxidant. In an experiment
conducted by Zielińska et al. (2017) investigated the antioxidant activity of peptides
obtained by gastrointestinal digestion in vitro derived from edible insects, belonging to five species. The authors showed that the consumption of edible insects can
bring potential health benefits due to the strong antioxidant effect of the peptides
derived from them. The obtained results showed that the insects subjected to digestion have a higher antioxidant activity than other protein hydrolysates obtained from
animal and vegetable products. However, the amount of fiber found in crickets
(G. sigillatus), beetles (T. molitor) and locusts (S. gregaria), which shrank at
1.97–3.65% on a dry matter basis. The high nutritional value of edible insects is also
influenced by the presence of vitamins and minerals, mainly iron and zinc (Bukkens
2005), but also copper, manganese, magnesium and calcium (Ekpo and Onigbinde
2005). Insects are also a source of thiamine (0.1–4.0 mg per 100 g dry matter), riboflavin (0.1–8.9 mg), cobalamin (0.5–8.7 μg per 100 g), and some species. Insect
production, according to FAO experts (2008, 2009, 2011, 2013, FAO et al. 2015), is
characterized by:
1. low greenhouse gas emissions such as ammonia, methane or nitrous oxide, and
insect droppings can be used in agriculture in the form of fertilizer. Insect farms
produce 10 to 100 times less gas per kg body weight than pig farms, which has a
beneficial effect on global warming (Shockley and Dossey 2013).
2. lower requirements as to farming and low costs associated with saving agricultural land, feed and drinking water consumption. Insect farming is not required
to have arable land or high feed and drinking water consumption. The economic
costs of breeding insects are significantly lower than the costs of raising farm
animals (Smith 2009). Cold-blooded insects can use plant biomass to increase
their body weight (Van Huis et al. 2013);
3. easy distribution, high diversity factor and short reproduction cycle (Tan et al.
2015; Wiza 2019).
7.3.5 Prospecting Insects in Food Sector
Insects offer sufficient quantity of energy, protein, amino acid requirements for
humans and are high in unsaturated fatty acids, minerals and vitamins. Freeze-dried,
sun-dried or boiled edible insects can be consumed after being wild-harvested or
7 Alternative and New Protein Sources