Edible insects as novel food resources with functionality and nutritional value: Possibilities and problems

Abstract

Edible insects are considered alternative food resources; however, few studies have examined their nutritional composition, safety, and functionality. We previously investigated the nutritional values of proteins and lipids in some edible insects commercially available in Japan. Migratory locusts (Locusta migratoria) and silkworms (Bombyx mori) contained high levels of α-linolenic acid in both neutral lipid and phospholipid forms. In rats, migratory locusts favorably altered the plasma fatty acid profile and improved lipid metabolism. However, the amino acid score and digestibility of edible insect proteins were lower than those of conventional protein materials, and chitin, also abundant in edible insects, influenced the net nitrogen-to-protein conversion factors and true protein contents. Although some edible insects are potential food resources, but they require more developed nutritional and functional evaluation and labeling for their widespread use and future application.