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Volume 8

Journal of Nutrition & Food Sciences

ISSN: 2155-9600

Nutri-Food Chemistry

Euro Obesity 2018

September 13-15, 2018

JOINT EVENT

September 13-15, 2018 | London, UK

Euro

Obesity and Endocrinology Congress

World Congress on

Nutrition and Food Chemistry

J Nutr Food Sci 2018, Volume 8

DOI: 10.4172/2155-9600-C7-072

Nutritional value of edible insects

Lenka Kourimska, Martin Kulma, Vladimir Plachy

and

Anna Adamkova

Czech University of Life Sciences Prague, Czech Republic

Statement of the Problem

: In the recent years, insects are very often reported to be an alternative protein source. Since January

2018 insects have been recognized as a novel food in the EU. Chemical composition of edible insects is known to be influenced

by many factors, so it significantly varies among different species as well as within the same insect species. Nutritional value of

insects depends on their feed, the rearing conditions and many other factors.

Purpose

: The purpose of this study is to evaluate the nutritional value of insects recommended by EFSA as possible species for

human consumption and the effect of sex and developmental stage on the nutritional value.

Methodology

: Nutritional value of selected insects:

Tenebrio molitor

Acheta domestica, Zophobas morio

and Blattodea species

was evaluated by analyzing their basic nutrients such as fat and protein content as well as their fatty acid and amino acid

profiles. Dry matter, ash and chitin content were also determined. Essential amino acid index as well as atherogenic and

thrombogenic indexes were calculated.

Conclusion & Significance

: Edible insects could be a good source of protein as well as lipids and their nutritional value is

more or less comparable with the conventional protein sources. Their basic nutrients composition depends on sex; males of

Acheta domesticus contained significantly higher protein and lower lipid content than females; as well as on the developmental

stage adults of Blattodea species contained more crude protein and ash, but less fat sub adults. On the other hand, the quality

of nutrients expressed by amino and fatty acids profile and indexes calculated from them were similar. These findings may

contribute to better evaluation of nutritional value of insects as novel food.