Consideration of the Nutritional Value and Palatability of Insects

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  • 昆虫の栄養価と嗜好性の検討
  • コンチュウ ノ エイヨウカ ト シコウセイ ノ ケントウ

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Abstract

76,3814,3815,3693

Since the 2013 FAO report on the usefulness of insects as foodstuffs, the insect business has become active in various countries of the world. We thought the breeding of insects to be possible for an elderly person with low physical strength in comparison with raising domestic animals such as cows. We also thought the culture of insects might lead to the foundation and regional activation of job opportunities for the socially vulnerable. 　 Therefore, we performed ingredient nourishment analysis on three kinds of insects to examine their usefulness.　 Additionally, we made two kinds of cake using locusts and performed a sensory test. 　 As a result of the ingredient nourishment analysis, we found that protein, zinc, and copper were present in rich amounts. 　 The sensory test items were: taste, smell, texture, aftertaste, appearance, and a global assessment. All items in the sensory evaluation scored higher than average. 　 As a result of this investigation, it was suggested that insects were promising as foodstuffs. 　 In addition, the possibility that the culture of insects could lead to the employment of the socially vulnerable was shown.

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