| Abstarct |
Processing cricket-based products is essential to improve consumer acceptability. The effect of species and drying methods on the nutritional compositions of cricket powder (CP) obtained from Gryllus bimaculatus and Acheta domesticus was investigated. Drying methods included tray drying, oven drying, solar drying, and freeze drying, with drying time dependent on drying method to reach aw <0.6. Freeze-dried CP required the longest drying time, followed by solar-dried CP and tray-dried CP, whereas the shortest drying time was achieved by oven-dried CP. Nutritional compositions of CP after tray drying and freeze drying were comparable. CP obtained from the two cricket species showed high protein (59–70%) and fat (9.71–25.35%) content. All CPs had histamine content lower than 4 ?g/g. The contents of two essential fatty acids, and eight essential six non-essential amino acids of both cricket species were comparable. CP from G. bimaculatus had noticeably higher levels of B-group vitamins (B1, B2, B5, B6, B12), vitamin A, and ?-carotene and twice as much as cis-9-oleic acid compared to A. domesticus. Results suggested that tray drying was the most suitable to prepare CP from both cricket species, with potential as an insect-based product, rich in proteins, lipids, and vitamins.
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