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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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/9731464 |
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| author | N. T. Grabowski T. Chhay S. Keo R. Lertpatarakomol J. Kajaysri K. Kang P. Miech M. Plötz J. Mitchaothai |
| author_facet | N. T. Grabowski T. Chhay S. Keo R. Lertpatarakomol J. Kajaysri K. Kang P. Miech M. Plötz J. Mitchaothai |
| author_sort | N. T. Grabowski |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-08f0fd21fd124e3a9bdca2a0224a67bb |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-08f0fd21fd124e3a9bdca2a0224a67bb2025-02-03T01:25:24ZengWileyJournal of Food Quality1745-45572021-01-01202110.1155/2021/9731464Proximate Composition of Thai and Cambodian Ready-to-Eat InsectsN. T. Grabowski0T. Chhay1S. Keo2R. Lertpatarakomol3J. Kajaysri4K. Kang5P. Miech6M. Plötz7J. Mitchaothai8Institute of Food Quality and Food SafetyLivestock Development for Community Livelihood (LDC)Faculty of Veterinary MedicineBasic Veterinary and Animal Science DepartmentVeterinary Science ClinicFaculty of Veterinary MedicineLivestock Development for Community Livelihood (LDC)Institute of Food Quality and Food SafetyDepartment of Animal Production Technology and FisheriesSamples 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.http://dx.doi.org/10.1155/2021/9731464 |
| spellingShingle | N. T. Grabowski T. Chhay S. Keo R. Lertpatarakomol J. Kajaysri K. Kang P. Miech M. Plötz J. Mitchaothai Proximate Composition of Thai and Cambodian Ready-to-Eat Insects Journal of Food Quality |
| title | Proximate Composition of Thai and Cambodian Ready-to-Eat Insects |
| title_full | Proximate Composition of Thai and Cambodian Ready-to-Eat Insects |
| title_fullStr | Proximate Composition of Thai and Cambodian Ready-to-Eat Insects |
| title_full_unstemmed | Proximate Composition of Thai and Cambodian Ready-to-Eat Insects |
| title_short | Proximate Composition of Thai and Cambodian Ready-to-Eat Insects |
| title_sort | proximate composition of thai and cambodian ready to eat insects |
| url | http://dx.doi.org/10.1155/2021/9731464 |
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