Open AccessDetermination of protein of edible insects
Author(s) -
Delia Guillermina GonzálezAguilar,
Diana Galván-Lozano,
Carlos Pacheco-Gallardo,
E. Cabrera-Díaz
Publication year - 2019
Publication title -
ecorfan
Language(s) - English
Resource type - Journals
ISSN - 2414-8830
DOI - 10.35429/ejrn.2019.9.5.12.16
Subject(s) - kjeldahl method , ingredient , food science , high protein , proximate , dry matter , biology , chemistry , nitrogen , agronomy , organic chemistry
Mexico is a country with a wide variety of edible insects. Because of its high protein intake, insect consumption is proposed as a solution to hunger. However, studies on nutritional value are necessary.The objective of this work was the determination of chapulin protein. In this study, 14 chapulin (Sphenarium purpuarascens) samples collected in Guadalajara from Oaxaca and Morelos were analyzed and processed according to the Weende proximate analysis methodology that includes the Kjeldahl procedure for protein determination. The results on fresh weight basis were: water 22.68%, dry matter 77.32%, ashes 12.8%, fat 6.78%, fiber 3.38%, protein 33.15% and nitrogen free extract 21.21%. Protein digestibility was 91.21%. Because of the protein content, chapulin flour can be used as a protein ingredient in other food products.