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October 15, 2025Food Science and ProcessingOpen Access

Nutritional Quality of Edible Insects Protein

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Authors

RPRodrigo Jiménez PichardoESEva María SantosJLJose Manuel Lorenzo

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Overview

Analysis demonstrates high nutritional value of edible insects in food security, indicating processing methods are essential for safety.

Key Points

  • To evaluate the nutritional quality and environmental benefits of edible insects as a protein source.
  • Analyzed protein content and amino acid profile of over 2000 edible insect species.
  • Compared digestibility of insect proteins with traditional meat sources.
  • Examined processing methods to improve safety and bioavailability.
  • Edible insects can contain from 3.9% to over 80% protein on a dry-weight basis.
  • Insect amino acid profiles often exceed those of conventional meats, supporting various physiological functions.
  • Processed insect proteins show 85-95% digestibility, comparable to casein and beef.

Cite This Study

Pichardo et al. (2025) studied this question.

synapsesocial.com/papers/69254f92c0ce034ddc359c91https://doi.org/10.53941/fsp.2025.100005
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