Globally, edible insects are increasingly being recognised as an alternative to animal protein source. However, the effect of heat-processing methods on the insects’ nutritional value has not been extensively studied for most edible insects. The effect of thermal processing on proximate and dietary fibre composition of the edible ground cricket, Henicus whellani Chopard, was investigated at different exposure periods for roasting and wet-heating (0, 15, 30 and 60 min); and for microwaving (2 and 5 min). Moisture, ash, crude fat and crude protein were determined using standard proximate analysis methods whilst dietary fibre fractions were determined using the enzymatic gravimetric method. Highest crude protein content (67.6%) was observed after microwaving for 5 min. Crude fat was highest (10.7%) after wet-heating at 95 °C for 60 min. The highest ash content (5.1%) was attained after wet-heating at 95 °C for 30 min. All thermal processes resulted in significant increase in soluble dietary fibre fractions. The highest soluble dietary fibre (5.78 g/100 g) was obtained after roasting for 60 min at 60 °C. Roasting at a lower temperature for shorter time (60 °C for 15 min) resulted in higher insoluble dietary fibre (8.70 g/100 g) than at a higher temperature and longer time (80 °C for 30 min)(3.72 g/100 g). The highest total dietary fibre (13.81 g/100 g) was obtained after roasting for 60 min at 60 °C while the lowest fibre level (4.66 g/100 g) was obtained after roasting for 30 min at 80 °C. Microwaving (for 5 min), wet-heating (95 °C for 60 min), wet-heating (95 °C for 30 min) and roasting (60 °C for 60 min) resulted in the highest retention of protein, fat, ash and total dietary fibre; respectively. The evaluated time-temperature combinations are recommended for insect processing to achieve protein, fat, ash and dietary fibre fractions suitable for human consumption.

中文翻译：

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热处理对野生可食用蟋蟀 Henicus whellani Chopard 中选定常量营养素的影响

在全球范围内，食用昆虫越来越被认为是动物蛋白来源的替代品。然而，对于大多数食用昆虫而言，热处理方法对昆虫营养价值的影响尚未得到广泛研究。在不同的烘烤和湿热暴露时间（0、15、30 和 60 分钟）下，研究了热处理对可食用蟋蟀 Henicus whellani Chopard 的近似和膳食纤维组成的影响；和微波（2 和 5 分钟）。水分、灰分、粗脂肪和粗蛋白使用标准近似分析方法测定，而膳食纤维部分使用酶促重量法测定。在微波 5 分钟后观察到最高的粗蛋白含量 (67.6%)。在 95 °C 湿加热 60 分钟后，粗脂肪最高 (10.7%)。在 95 °C 下湿加热 30 分钟后，灰分含量最高（5.1%）。所有的热过程都导致可溶性膳食纤维分数的显着增加。在 60°C 下烘烤 60 分钟后获得最高的可溶性膳食纤维（5.78 g/100 g）。在较低温度下烘烤更短时间（60 °C 15 分钟）导致不溶性膳食纤维（8.70 克/100 克）高于在较高温度和更长时间内（80 °C 烘烤 30 分钟）（3.72 克/100 克） G）。在 60 °C 下烘烤 60 分钟后获得最高的总膳食纤维 (13.81 g/100 g)，而在 80 °C 下烘烤 30 分钟后获得最低纤维水平 (4.66 g/100 g)。微波（5 分钟）、湿加热（95 °C 60 分钟）、湿加热（95 °C 30 分钟）和烘烤（60 °C 60 分钟）导致蛋白质、脂肪、灰分和总膳食纤维；分别。建议将评估的时间-温度组合用于昆虫加工，以获得适合人类消费的蛋白质、脂肪、灰分和膳食纤维部分。