Abstract:
Globally, there is growing interest to integrate cricket-based ingredients (flour) into food
products to combat food and nutrition insecurity. However, there is lack of information
on in-depth nutrient profile of the two cricket species (Scapsipedus icipe and Gryllus
bimaculatus), which are the most widely consumed in Africa. Here we determined the
nutrient composition of two cricket species and compared them with published records
of key animal and plant sources. Our results revealed that the crude protein contents of
S. icipe and G. bimaculatus were similar (56.8 and 56.9%, respectively) and comparable
to those of animal protein sources. Both cricket species had balanced amino acid profiles
that are superior to that of animal andplantsources,exceptforhistidine andcysteine. The
protein digestibility of S. icipe and G. bimaculatus ranged between 80 and 88%, which is
comparable to that of common plant foods but slightly lower than that of animal proteins.
The iron, Zinc, and potassium contents were considerably higher in both cricket species
compared to that of plant and animal sources. The calcium contents of both crickets
(S. icipe and G. bimaculatus) was superior to that of plant and animal origin except for
kidney beansandeggs,respectively. Riboflavin, thiamine, and folic acid concentrations of
S. icipe and G. bimaculatus were superior to that of the conventional sources. Vitamin A
levels were significantly higher in S. icipe compared to G. bimaculatus. This implies that S.
icipe and G. bimaculatus can adequately contribute to our daily required nutrient intake.
Thus, integrating cricket flours into ready-to-eat food products would address some of
the most pressing nutritional deficiency challenges that many developing countries have
to grapple with, particularly high risk to serious health problems such as anemia, poor
pregnancy outcomes, hypertension, increased risk of morbidity and mortality, stunted
growth and impaired physical and cognitive development. We conclude that edible
crickets present unique opportunities for improving food and nutritional insecurity status
of both resource-poor and Western populations.
