Lipid and protein extraction from edible insects – Crickets (Gryllidae)

The aim of the study is to analyze optimum extraction methodologies for lipid extraction and isolation of proteins from whole spray dried cricket powder. From a nutritional standpoint insect have significant protein content ranging from 20 to 75%. Fat content variability ranges from 8 to 50%. Considering the nutritional facts, extraction of lipids and proteins can provide an alternative protein source to the food industry. Studies on insects as a protein source are still limited. Hence, considering crickets as an alternate protein source can help improve both nutrition and food security. In this research, proximate analysis of commercially available whole finely milled spray dried whole cricket powder was studied and contains 63.43% protein, 20.86% fat, 4.65% ash, 7.56% carbohydrates, 3.50% moisture and 472 kcal/100g. Due to the high-fat content present in the powder, was carried out using either hexane or ethanol, reducing the fat content from 20.86% to 9.27%. Extraction of proteins was carried out using either sodium hydroxide or ascorbic acid. The method of lipid extraction using ethanol followed by protein extraction using ascorbic acid provided an increase in the protein content. In conclusion, we were able to increase the protein content of a commercially available insect-based food ingredient while reducing its fat content substantially, thus offering an improved alternative protein source to the food industry.