Functional Insect Protein Extracts for Food Applications

Abstract

The world population has been increasing rapidly which results in high demand for a nutrient dense food supply. Conventional animal protein sources may be insufficient to meet this need, subsequently opening a door to alternative sources. Edible Insects are, in general, rich in protein, Vitamins, Minerals and can provide all the essential amino acids, unsaturated fatty acids and micronutrients. This study suggests Cricket (Gryllidae), is a potential source of protein for human consumption. In this study protocol, Ethanol (99.5%) and Hexane (100%) was used for defatting cricket powder at a solvent to material ratio of 5 mL/g. The solution was centrifuged at 4800 rpm for 10 minutes. The filtrate was then passed through nitrogen gas. The fat and the solvent were separated using a rotary evaporator and the fat percentage was calculated. The ethanol and hexane de-fatted powder was used for protein extraction by NaOH and freeze dried to a powder. The extracts were then analyzed for amino acid composition and various functional properties. The consumption of insects therefore contributes positively to the environment, food and nutritional security for present and future generations. The afore-stated method shows that insects can be used as an alternate source of protein. The future investigation of this research will be to incorporate the protein powder in low nutrient dense foods, study its properties, and analyze the use of insect-based protein powder.