Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of Brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and Macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Sample Collection and Pretreatment of Insects
2.2. Preparation of Protein Concentrate and Isolates
2.3. Proximate and Mineral Compositions
2.4. Fatty Acid Composition
2.5. Amino Acid Composition of Defatting Flour, Protein Concentrates, and Isolates
2.6. Protein Digestibility
2.7. Water Absorption Capacity
2.8. Fat Absorption Capacity
2.9. Foaming Capacity
2.10. Statistical Analysis
3. Results
3.1. Proximate Composition of Brachytrupes membranaceus and Macrotermes subhyalinus
3.2. Mineral Composition of Brachytrupes membranaceus and Macrotermes subhyalinus
3.3. Cholesterol Content and Fatty Acid Profile of Brachytrupes membranaceus and Macrotermes subhyalinus
3.4. Proteins Contents of Protein Concentrates and Isolates
3.5. Amino Acid Composition of Brachytrupes membranaceus and Macrotermes subhyalinus
3.6. Protein Digestibility
3.7. Water Absorption Capacity of Brachytrupes membranaceus and Macrotermes subhyalinus
3.8. Fat Absorption Capacity of Brachytrupes membranaceus and Macrotermes subhyalinus
3.9. Foaming Capacity of Brachytrupes membranaceus and Macrotermes subhyalinus
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameters | Brachytrupes membranaceus | Macrotermes subhyalinus |
---|---|---|
Moisture (wet basis) | 43.20 ± 2.42 b | 50.66 ± 0.28 a |
Ash | 3.75 ± 0.04 a | 3.20 ± 0.05 b |
Crude protein | 26.44 ± 0.30 b | 45.75 ± 0.32 a |
Crude fat | 49.56 ± 0.20 a | 50.12 ± 0.11 a |
Carbohydrates | 20.23 ± 0.53 a | 0.92 ± 0.41 b |
Energy | 632.82 ± 0.49 b | 637.81 ± 0.55 a |
Minerals | Brachytrupes membranaceus | Macrotermes subhyalinus |
---|---|---|
Calcium | 193.45 ± 0.02 a | 74.62 ± 0.89 b |
Magnesium | 75.39 ± 0.00 a | 49.86 ± 0.09 b |
Potassium | 522.22 ± 0.01 b | 635.61 ± 0.25 a |
Sodium | 61.69 ± 0.01 a | 74.82 ± 0.97 b |
Iron | 7.84 ± 0.01 b | 11.76 ± 0.19 a |
Zinc | 9.95 ± 0.01 b | 13.18 ± 0.09 a |
Cholesterol/Fatty Acids | Brachytrupes membranaceus | Macrotermes subhyalinus |
---|---|---|
Cholesterol | 1.47 ± 0.006 a | 0.98 ± 0.006 b |
Caproic acid | 0.11 ± 0.00 a | 0.08 ± 0.04 a |
Capric acid | 0.18 ± 0.00 b | 0.09 ± 0.00 b |
Lauric acid | 0.11 ± 0.01 b | 0.07 ± 0.01 b |
Myristic acid | 0.71 ± 0.00 a | 0.38 ± 0.00 b |
Myristoleic acid | 0.00 ± 0.00 b | 0.50 ± 0.01 a |
Palmitic acid | 19.89 ± 0.01 b | 27.26 ± 0.02 a |
Palmitoleic acid | 0.93 ± 0.02 b | 1.19 ± 0.01 a |
Margaric acid | 0.60 ± 0.00 a | 0.37 ± 0.01 b |
Stearic acid | 14.79 ± 0.01 a | 11.93 ± 0.03 b |
Oleic acid | 42.78 ± 0.13 b | 50.04 ± 0.10 a |
Linolelaidic acid | 0.00 ± 0.00 b | 0.05 ± 0.00 a |
Linoleic acid | 14.87 ± 0.11 a | 7.01 ± 0.03 b |
Linolenic acid | 3.11 ± 0.01 a | 0.08 ± 0.02 b |
Arachidic acid | 0.59 ± 0.00 a | 0.51 ± 0.01 b |
Gondoic acid | 0.80 ± 0.02 a | 0.00 ± 0.00 b |
Docosapentaenoic acid | 0.13 ± 0.01 a | 0.11 ± 0.05 a |
Lignoceric acid | 0.38 ± 0.01 a | 0.25 ± 0.07 a |
TOTAL | 100 | 99.94 |
SFA | 37.38 | 40.96 |
MUFA | 44.52 | 51.75 |
PUFA | 18.11 | 7.26 |
SFA/MUFA | 0.84 | 0.79 |
Species | Proteins (%) | ||
---|---|---|---|
Defatted Flour | Protein Concentrate | Protein Isolate | |
B. membranaceus | 26.44 ± 0.30 c | 50.96 ± 0.51 b | 89.32 ± 0.85 a |
M. subhyalinus | 45.75 ± 0.32 c | 63.82 ± 0.64 b | 88.68 ± 0.68 a |
Proteins/Amino Acids | Defatted Flour | Protein Concentrate | Protein Isolate |
---|---|---|---|
Histidine | 1.82 ± 0.04 b | 1.53 ± 0.06 c | 2.22 ± 0.11 a |
Threonine | 5.88 ± 0.09 b | 6.23 ± 0.27 a | 5.50 ± 0.31 b |
Valine | 1.03 ± 0.03 b | 1.28 ± 0.10 a | 1.00 ± 0.03 b |
Methionine + cysteine | 3.68 ± 0.10 c | 4.50 ± 0.37 b | 4.77 ± 0.17 a |
Isoleucine | 8.35 ± 0.10 b | 8.31 ±0.21 b | 9.54 ± 0.49 a |
Leucine | 2.72 ± 0.06 c | 2.89 ± 0.12 b | 4.10 ± 0.00 a |
Lysine | 9.18 ± 0.06 c | 10.84 ± 0.80 b | 13.91 ± 0.67 a |
Phenylalanine + tyrosine | 7.77 ± 0.08 b | 8.43 ± 0.41 a | 6.82 ± 0.49 c |
Tryptophane | ND | ND | ND |
Aspartic acid and asparagine | 5.71 ± 0.61 c | 7.80 ± 0.00 b | 13.08 ± 0.00 a |
Glutamic acid and glutamine | 9.38 ± 0.19 c | 10.80 ± 0.12 b | 11.60 ± 0.32 a |
Serine | 5.33 ± 0.01 a | 4.81 ± 0.18 c | 5.04 ± 0.39 b |
Glycine | 10.97 ± 0.07 b | 11.86 ± 0.49 a | 9.76 ± 0.82 c |
Alanine | 14.27 ± 0.05 b | 14.93 ± 0.66 a | 7.36 ± 1.02 c |
Arginine | 12.93 ± 0.02 a | 3.95 ± 0.10 b | 3.77 ± 0.28 c |
Proline | 1.00 ± 0.03 c | 1.85 ± 0.01 b | 1.54 ± 0.07 a |
Essential amino acids | 40.43 | 44.00 | 47.86 |
Non-essential amino acids | 59.57 | 56.00 | 52.14 |
Amino Acids | Defatted Flour | Protein Concentrate | Protein Isolate |
---|---|---|---|
Histidine | 2.00 ± 0.01 b | 2.24 ± 0.32 a | 1.68 ± 0.01 c |
Threonine | 10.47 ± 0.02 b | 13.76 ± 0.00 a | 9.90 ± 0.02 c |
Valine | 6.05 ± 0.00 a | 0.20 ± 0.03 c | 5.08 ± 0.03 b |
Methionine + cysteine | 2.56 ± 0.01 a | 1.22 ± 0.19 b | 2.44 ± 0.05 a |
Isoleucine | 1.58 ± 0.00 c | 3.89 ± 0.61 a | 2.83 ± 0.02 b |
Leucine | 8.43 ± 0.00 c | 9.44 ± 1.40 a | 8.64 ± 0.04 b |
Lysine | 1.71 ± 0.01 c | 10.66 ± 1.69 b | 12.03 ± 0.04 a |
Phenylalanine + tyrosine | 6.22 ± 0.00 b | 8.92 ± 0.56 a | 6.37 ± 0.23 b |
Tryptophane | ND | ND | ND |
Aspartic acid and asparagine | 14.74 ± 0.00 a | 9.88 ± 0.00 c | 11.69 ± 0.79 b |
Glutamic acid and glutamine | 12.73 ± 1.48 a | 10.24 ± 0.00 c | 11.18 ± 0.40 b |
Serine | 7.38 ± 0.02 a | 7.07 ± 1.09 b | 4.78 ± 0.04 c |
Glycine | 12.95 ± 0.03 a | 9.11 ± 1.44 c | 12.35 ± 0.01 b |
Alanine | 5.21 ± 0.02 a | 4.62 ± 0.75 b | 3.71 ± 0.03 c |
Arginine | 6.24 ± 0.05 a | 0.74 ± 0.13 c | 2.10 ± 0.09 b |
Proline | 1.73 ± 0.05 c | 8.01 ± 1.24 a | 5.22 ± 0.05 b |
Essential amino acids | 39.02 | 50.33 | 48.97 |
Non-essential amino acids | 60.98 | 49.67 | 51.03 |
Species | Digestibility (%) | ||
---|---|---|---|
Defatted Flour | Protein Concentrate | Protein Isolate | |
B. membranaceus | 79.92 ± 0.75 c | 83.37 ± 0.75 b | 85.24 ± 0.37 a |
M. subhyalinus | 82.57 ± 1.12 c | 82.31 ± 0.75 b | 84.17 ± 1.12 a |
Functional Properties | Defatted Flour | Protein Concentrate | Protein Isolate |
---|---|---|---|
Water absorption capacity (g/g) | 3.64 ± 0.04 b | 4.68 ± 0.09 a | 4.51 ± 0.00 a |
Fat absorption capacity (g/g) | 3.17 ± 0.54 b | 3.17 ± 0.60 b | 10.87 ± 0.23 a |
Foaming capacity (%) | 30.00 ± 0.00 c | 39.40 ± 0.84 b | 49.60 ± 0.56 a |
Functional Properties | Defatted Flour | Protein Concentrate | Protein Isolate |
---|---|---|---|
Water absorption capacity (g/g) | 1.72 ± 0.05 c | 4.11 ± 0.07 a | 3.43 ± 0.83 b |
Fat absorption capacity (g/g) | 2.03 ± 0.33 c | 3.41 ± 0.24 a | 3.03 ± 0.27 b |
Foaming capacity (%) | 12.20 ± 0.28 a | 11.80 ± 0.28 b | 3.60 ± 0.56 a |
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Séré, A.; Bougma, A.; Bazié, B.S.R.; Nikièma, P.A.; Gnankiné, O.; Bassolé, I.H.N. Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of Brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and Macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso. Insects 2022, 13, 764. https://doi.org/10.3390/insects13090764
Séré A, Bougma A, Bazié BSR, Nikièma PA, Gnankiné O, Bassolé IHN. Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of Brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and Macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso. Insects. 2022; 13(9):764. https://doi.org/10.3390/insects13090764
Chicago/Turabian StyleSéré, Aminata, Adjima Bougma, Bazoin Sylvain Raoul Bazié, Philippe Augustin Nikièma, Olivier Gnankiné, and Imael Henri Nestor Bassolé. 2022. "Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of Brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and Macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso" Insects 13, no. 9: 764. https://doi.org/10.3390/insects13090764