PDF(Pubmed)
Abstract：
Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study, we assessed the nutrient composition and sensory properties of Acheta domesticus, Apis mellifera, Gnathocera trivittata, Gryllotalpa africana, Imbrasia epimethea, Imbrasia oyemensis, Locusta migratoria, Macrotermes subhylanus, Nomadacris septemfasciata, Rhyncophorus phoenicis, Ruspolia differens and Rhynchophorus ferrugineus consumed in Eastern D. R. Congo. The investigated edible insects are highly appreciated and nutritious, with proteins (20.67-43.93 g/100 g) and fats (14.53-36.02 g/100 g) being the major macro-nutrients, proving their potential to improve diets through food enrichment. The high potassium (24-386.67 mg/100 g), sodium (152-257.82 mg/100 g), magnesium (32-64 mg/100 g), iron (5.3-16.13 mg/100 g), calcium (25-156.67 mg/100 g) and zinc (11-19.67 mg/100 g) content make the assessed edible insects a useful mineral-containing ingredient for preventing undernutrition in countries which are plagued by micronutrient deficiencies. A scatter plot of matrices and Pearson\'s correlations between sensory attributes and nutritional composition showed a negative correlation (r = - 0.45) between protein and appearance. While no strong correlation was observed between nutritional attributes and sensory acceptance, a positive correlation was observed between potassium and aroma (r = 0.50), after-taste (r = 0.50) and acceptability (r = 0.52). Principal component analysis results indicated that the two axes accounted for up to 97.4% of the observed variability in the nutrient composition and sensory attributes of commonly consumed edible insects in the Eastern D. R. Congo. Given the significant delicacy and nutritional potential of edible insects highlighted in this paper, households can rely on the latter to meet their nutritional needs rather than conventional livestock, thus contributing to environmental and financial security through local business opportunities.
摘要：
食用昆虫被认为是一个令人难以置信的机会，可以缓解未来十年面对气候变化不确定性，为不断增长的世界人口可持续生产健康食品的重大挑战。在这项研究中,我们评估了Achetadomesticus的营养成分和感官特性，Apismellifera,Gnathoceratrivittata,非洲Gryllotalpa,伊布拉西亚，Imbrasiaoyemensis，蝗虫迁徙,亚类，Nomadacrisseptemfasciata，Rhyncophorusphoenicis,Ruspolia不同，Rhynchophorusferrugineus在刚果民主共和国东部消费。被调查的食用昆虫高度赞赏和营养丰富，蛋白质（20.67-43.93克/100克）和脂肪（14.53-36.02克/100克）是主要的宏观营养素，证明他们通过丰富食物改善饮食的潜力。高钾（24-386.67毫克/100克），钠（152-257.82毫克/100克），镁（32-64毫克/100克），铁（5.3-16.13毫克/100克），钙（25-156.67mg/100g）和锌（11-19.67mg/100g）的含量使评估的食用昆虫成为有用的含矿物质成分，可用于预防受微量营养素缺乏困扰的国家的营养不良。矩阵的散点图和Pearson的感官属性和营养成分之间的相关性显示蛋白质和外观之间的负相关（r=-0.45）。虽然在营养属性和感官接受度之间没有观察到很强的相关性，钾和香气之间呈正相关(r=0.50)，回味（r=0.50）和可接受性（r=0.52）。主成分分析结果表明，在刚果民主共和国东部，这两个轴占观察到的常见食用昆虫的营养成分和感官属性变异性的97.4％。鉴于本文强调的食用昆虫的显着美味和营养潜力，家庭可以依靠后者来满足他们的营养需求，而不是传统的牲畜，从而通过本地商业机会促进环境和金融安全。
