Content area
Full Text
1. Introduction
The global population projected to reach approximately 9.6 billion by 2050 (UN, 2019). This increase requires roughly twice the current food production (Belloco et al., 2013). Consequently, the increasing global demand for food has generated more interest in consuming novel and varied sources of protein. Edible insects are considered as traditional foods in more than 100 countries in Asia, Africa and South America (Baiano, 2020). The most commonly edible insects are caterpillars, bees, ants, crickets, beetles, grasshoppers and locusts (Raheem et al., 2019). Insects possess some unique properties that make them a reliable and sustainable source of high-quality animal protein (Halloran et al., 2016). Edible insect proteins also usually meet the WHO indispensable amino acids requirements (Rumpold and Schluter, 2013). The protein digestibility of edible insects ranged from 77–98%, and, therefore, higher than that of plant-based proteins and less digestible than animal proteins such as beef and egg white (100%) (Gravel and Doyen, 2020).
The order Orthoptera (grasshoppers, locusts and crickets) contain on average about 61% crude protein (dry basis) (Rumpold and Schlüter, 2013). The high protein content (65% dry basis), amino acid profile, sustainable production properties and sensory characteristics make migratory locusts (locusta migratoria, LM) one of the most important candidates for food and feed industries (Barroso et al., 2014).
The migratory locust (Locusta migratoria) is an Orthoptera belonging to the Acrididae family (Mariod et al., 2017). A high value of protein efficiency ratio (PER) has been reported for Locusta migratoria (2.3) compared to casein (2.5) (Abu-Tarboush et al., 2001). In recent times, insect-based foods are in a transitional stage, and a promising new technique involves developing new food products via combining protein processing technology with insects (Patel et al., 2019).
To attenuate the existing protein-energy malnutrition (PEM) problem in some of African and Asian countries, the supplementation of cereal grains with high-protein and high lysine substrates, has often been suggested (Anderson et al., 1994). Nevertheless, vegetable-based proteins have been found to lack certain indispensable amino acids and to be less digestible than animal-based proteins (Sarwar, 1997). Therefore, it is recommended to combine or blend various plant-based proteins for a complete and nutritious diet (Gorissen et al., 2018). Proteins...