Evaluating Nudaurelia dione (Saturniidae), an Edible Insect, for Sustainable Nutrition: Composition, Benefits, and Antinutritional Insights

Journal of Food Biochemistry, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

Increasingly, insects are heralded as a sustainable and efficacious solution to global challenges of malnutrition protein scarcity. The Food Agriculture Organization (FAO) advocates for the use substitute conventional animal‐based proteins, in response escalating pressures on natural resources environment. This study focuses Nudaurelia dione , exploring its nutritional antinutritional profiles through rigorous laboratory analyses employing standardized methodologies. Our findings establish that N. is potent source macronutrients, providing significant quantities lipids, carbohydrates, with calculated energy content 413.64 ± 13.32 kcal per 100 g dry matter (DM). lipid fraction particularly rich essential fatty acids, including α ‐linolenic linoleic acids. Additionally, insect species contains high levels minerals such calcium, magnesium, sodium, potassium. Despite these benefits, presence considerable amounts phytates (2059.96 5.12 mg DM) poses potential health risks. Therefore, it imperative develop apply appropriate processing methods reduce factors effectively.

Language: Английский

Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?

Food Reviews International, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 31

Published: Nov. 28, 2024

Legume seeds account for one-fifth of the plant proteins consumed worldwide, and are divided into 3 groups: pulses, oilseeds pulses with pods. Traditional fermented products based on legume an integral part diet many populations, generally obtained from oilseeds, such as Glycine max. Fermented known to have better digestibility, lower amounts anti-nutritional factors isoflavones, courtesy numerous steps involved in their traditional processing. The present review was therefore undertaken provide a comprehensive assessment contribution each main processing steps, i.e. cooking fermentation, degradation compounds activities. data presented this show that operation degrades almost all thermolabile (ANFs). Some thermostable ANFs also eliminated by hydrolysis diffusion water or soaking (in case is performed), especially when seed/water ratio sufficient be subsequently discarded. Fermentation dominated Bacillus subtilis Rhizopus oligosporus interesting option aim further reduce antinutritional were only partially reduced during cooking.

Language: Английский

Exploring the Nutritional and Anticancer Potential of Millets

Current Pharmacology Reports, Journal Year: 2024, Volume and Issue: 11(1)

Published: Dec. 12, 2024

Language: Английский