Edible insects: Benefits and potential risk for consumers and the food industry

Abstract

Proper protein production is a serious challenge for the future. Insects represent an innovative food source and are extremely nutritious, as they have a high content of proteins and a well-balanced nutrient profile. This study focuses on the positive reasons for the use of insects as a food source and examines the contribution of insects to the human diet and the growing demand for cheap proteins in the food industry. In addition, in the present study, analyzes were performed to determine the nutritional value of mealworms and commercially available cricket flour. Moisture, ash, Total Energy Value, proteins, amino acids, fat, fatty acid profiles, carbohydrates, dietary fiber, and minerals were identified. According to the results, the samples have a high protein content and high concentrations of various amino acids (especially the essential amino acids). They also have a well-balanced fatty acid profile, high in polyunsaturated, monounsaturated fatty acids and many minerals. The main tasks are the dissemination of knowledge, the change of the process for obtaining edible insects, the development of the edible insect food industry, the expansion of the composition of already used insects, and the future conduct of research on risks to human health.