Researchers Determine Nutritional Properties of Protein in Cricket, Locust and Silkworm Pupae Insect Powders
Published:11 Jan.2022 Source:West Virginia University
As the human population grows to a predicted 10 billion by 2050 and overall land mass remains constant, traditional animal farming may become a less viable method for food production.
Animal farming has traditionally fulfilled human nutritional requirements for protein, but insects may serve as an alternative for direct human consumption in the future. Jacek Jaczynski, professor of food science and muscle food safety at West Virginia University's Davis College of Agriculture, Natural Resources and Design, Yong-Lak Park, professor of entomology, and Kristen Matak, professor of animal and nutritional sciences, determined the nutritional and functional properties of protein for cricket, locust and silk worm pupae powders, therefore laying a foundation to develop efficient protein isolation techniques.