Edible Insects as Innovative Foods Nutritional, Functional and Acceptability Assessments

• Other Authors: Jung, Chuleui (Editor), Meyer-Rochow, Victor Benno (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Subjects: Technology: general issues; entomophagy; novel food; neophobia; disgust; edible insects; mealworm; Tenebrio molitor; insects; sensory; model system; insect; food; avoid; attitude; psychology; willingness to eat; Alcalase; insect powders; Acheta domesticus; Enterococcus; antioxidant activity; biodiversity; bioresource; culture; edible insect; defatted powder; mealworm oil; characteristics; feed supplementation; growth performance; nutrient composition; emotions; sociolinguistics; food choice; mirror neurons; steamed and freeze-dried mature silkworm larval powder; alcoholic fatty liver; ethanol; lipogenesis; fatty acid oxidation; Sprague-Dawley rats; protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; techno-functional properties; novel proteins; consumer analysis; DRSA; Amino acids; fatty acids; minerals; antioxidant; antimicrobial; supplement; sustainable food; food safety; blood coagulation; platelet aggregation; haemolysis; Teleogryllus emma; food law; Africa; food hygiene; food policy; processing; traditional knowledge; food/feed safety; nutrition; yellow mealworm; processed; shelf life; Antheraea assamensis; Apis cerana indica; honey; Nagaland; preparation; Samia cynthia ricini; Vespa mandarinia; Vespula orbata; silkworm; thermal processing; antioxidant activities; silkworm powder; alternative food resource; wasp larva; Vespa velutina nigrithorax; insect edibility; food shortage; acceptance; bio-active compounds; nutrients
• Online Access: DOAB: download the publication; DOAB: description of the publication

There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.