ASPECTS OF RESEARCH ON PROTEIN COMPOSITION OF CRICKET FLOUR
DOI:
https://doi.org/10.15421/jchemtech.v33i2.323485Keywords:
cricket flour; wheat flour; proteins; amino acid composition; chromatogram; digestibility.Abstract
This study presents data on the biological value of wheat and cricket flour, focusing on their amino acid composition and protein digestibility. With rising demand for high-protein foods, alternative sources like insect flour particularly from Acheta domesticus – are gaining attention. Crickets contain 40–75 % protein, 15–40 % fats (including essential fatty acids), and 3–10 % minerals per 100 g of dry matter. Despite consumer resistance to entomophagy, processing insects into flour improves acceptability. The main goal of this study was to evaluate the protein content, amino acid profile, and digestibility of cricket flour compared to wheat flour. Protein content was measured using standard chemical methods, including the Kjeldahl method. Amino acid composition was analysed using high-performance liquid chromatography (HPLC), and digestibility was assessed through amino acid indices, which reflect the body’s ability to utilise proteins. Results show that while wheat flour contains key amino acids, its profile is not fully balanced to meet human nutritional needs. In contrast, cricket flour demonstrates a richer and more balanced amino acid composition, particularly in essential amino acids. Chromatographic analysis confirmed higher amino acid content in cricket flour, supporting its superior biological value. Moreover, cricket flour exhibited higher digestibility than wheat flour, highlighting its potential in dietary applications. In conclusion, cricket flour is a promising alternative protein source due to its balanced amino acid profile, higher digestibility, and greater nutritional value compared to wheat flour.
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