International Conference
on
Food Technology : Impact on
Nutrition and Health ( ICFIN-2013)
Grasshoppers:
Food Security & Nutrition
Aman Paul1, Sabine Danthine1, Michel Frederich2, Roel Uyttenbroeck1
& Frederic Francis1
1Gembloux
Agro-Bio Tech (Belgium)
2Department of Pharmacy, University of Liege (Belgium)
Contents
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Concept- Entomophagy
Eating Grasshoppers
Multifarious Aspects
Edible Species of Grasshoppers in Belgium
Lab Rearing of Grasshoppers
Protein & Fat Content of Lab Reared Species
Conclusion
Entomophagy
Consumption of insects as human food
Over 1900 insect species are popularly eaten in many parts of the
world
Important source of proteins, lipids and some minor components
High social value to people who believe they have good nutritive
and pharmaceutical properties
Heavily influenced by local cultural and religious practices
Eating Grasshoppers
• About 80 species of grasshoppers are edible and consumed worldwide
• They have lots of qualities: most important being primary consumers,
univoltines, constitute enormous biomass, etc.
• They not only serve as an important source of proteins and lipids but
also some minor components like vitamins and minerals
• Average nutrient composition of grasshoppers is shown below:
Protein (N=40)
Fat (N=38)
Fibre (N=38)
NFE (N=36)
Ash (N=38)
Nutrient Composition
Eating Grasshoppers
(Continued…)
Proteins
• Average
protein
content is
63.93%
• They are
also an
important
source of
essential
amino acids
Fats
Vitamins &
Minerals
• Average fat
content is
11.38% (R.
differens:
48% being
highest)
• They are a
rich source
of PUFA
• They are
source of
magnesium
and zinc
• R. differens
is a good
source of αtocopherol,
riboflavin
and folic acid
Multifarious Aspects
Nutrition
Environment
Zoonotic Infection
Green House
Gas
Production
Water Requirement
Feed Conversion Ratio
% Edibility
Crickets (1.7)
Crickets
Poultry
Beef
Poultry (2.5)
80%
55%
40%
Beef (10)
Edible Species of Grasshoppers
in Belgium
Conocephalus
discolor
Chorthippus
parallelus
Chorthippus
biguttulus
Chorthippus
brunneus
Tettigonia
viridissima
Lab Rearing of Grasshoppers
Parameters
Light: 12L-12D light hours (100 W
bulb)
Temperature: 28°C
Humidity: 65%
Collection of Egg
For Laying Eggs
Sieving
Storage of eggs
The eggs are stored in two phases:
1. Four weeks at 30°C
2. 16 weeks at 5°C
Then the eggs are again brought at room
temperature for hatching
Protein & Fat Content of Lab Reared Species
Lipid Content
Protein Content
(Dumas Method)
Chorthippus
parallelus
7.00% (Dry Weight)
77.80% (Dry Weight)
Conocephalus
discolor
13.07% (Dry Weight)
78.41% (Dry Weight)
Product
Protein %
Whole Milk
3.15
Whole Egg
12.56
Beef
23.07
Cooked Salmon 25.44
Chicken
28.04
Source
USFDA
Method:
Lipid
extraction was done
by a cold extraction
technique using 2:1
chloroform/methanol
as solvent
Conclusion
About 80 species of grasshoppers are consumed
worldwide, which not only serve as an important
source of proteins & fats but also minor
components such as vitamins and minerals.
Apart from being nutritionally superior to most
conventional meats their production results in
-lower emission
ammonia,
of
greenhouse
gases
&
-risk of zoonotic infections in humans is much
lower,
-water requirement for production is much less
and
-have higher feed conversion ratio.
Lab rearing of grasshopper can be done to
produce considerable amount of biomass enough
for human consumption.
The
two
edible
grasshopper
species
Conocephalus discolour and Chorthippus
parallelus have
-13.0% & 7.0% fat content and
-78.4 % & 77.8% proteins content respectively
(on dry weight)