Insects as a Source of Protein
The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4608 |
| _version_ | 1797918889783328768 |
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| author | Gizem Simge Kılınç Fatma Nurdem Çelen Neriman Bağdatlıoğlu |
| author_facet | Gizem Simge Kılınç Fatma Nurdem Çelen Neriman Bağdatlıoğlu |
| author_sort | Gizem Simge Kılınç |
| collection | DOAJ |
| description | The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%-77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects are an important factor that can accelerate their acceptance by consumers. Generally, the taste of insects is described as nutty and largely depends on the cooking technique. Potential food safety risks of edible insects can be microbiological, parasitological and allergenic. This review has been shown to be a healthy food source with high protein content, lipids, vitamins, minerals and fiber, the nutritional composition and functionality are compared between different insect species, and information on the sensory quality and risks of insect eating is presented. |
| first_indexed | 2024-04-10T13:36:40Z |
| format | Article |
| id | doaj.art-40e47c7274e14347ba6d8bec2eb6c647 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:36:40Z |
| publishDate | 2022-03-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-40e47c7274e14347ba6d8bec2eb6c6472023-02-15T16:11:21ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2022-03-0110346847410.24925/turjaf.v10i3.468-474.46082420Insects as a Source of ProteinGizem Simge Kılınç0Fatma Nurdem Çelen1Neriman Bağdatlıoğlu2Food Engineering Department, Faculty of Engineering, Manisa Celal Bayar University, 45140 Muradiye/ManisaFood Engineering Department, Faculty of Engineering, Manisa Celal Bayar University, 45140 Muradiye/ManisaFood Engineering Department, Faculty of Engineering, Manisa Celal Bayar University, 45140 Muradiye/ManisaThe world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%-77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects are an important factor that can accelerate their acceptance by consumers. Generally, the taste of insects is described as nutty and largely depends on the cooking technique. Potential food safety risks of edible insects can be microbiological, parasitological and allergenic. This review has been shown to be a healthy food source with high protein content, lipids, vitamins, minerals and fiber, the nutritional composition and functionality are compared between different insect species, and information on the sensory quality and risks of insect eating is presented.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4608yenilebilir böceklerböcek proteinientomofojisürdürülebilir beslenmegıda güvenliği |
| spellingShingle | Gizem Simge Kılınç Fatma Nurdem Çelen Neriman Bağdatlıoğlu Insects as a Source of Protein Turkish Journal of Agriculture: Food Science and Technology yenilebilir böcekler böcek proteini entomofoji sürdürülebilir beslenme gıda güvenliği |
| title | Insects as a Source of Protein |
| title_full | Insects as a Source of Protein |
| title_fullStr | Insects as a Source of Protein |
| title_full_unstemmed | Insects as a Source of Protein |
| title_short | Insects as a Source of Protein |
| title_sort | insects as a source of protein |
| topic | yenilebilir böcekler böcek proteini entomofoji sürdürülebilir beslenme gıda güvenliği |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4608 |
| work_keys_str_mv | AT gizemsimgekılınc insectsasasourceofprotein AT fatmanurdemcelen insectsasasourceofprotein AT nerimanbagdatlıoglu insectsasasourceofprotein |