| Abstract |
Simple Summary The search of new sustainably produced protein sources for food and feed is vigorously under investigation. One promising possibility is to increase the use of edible insects as a part of our diet. The nutrient content of edible insects, in particular, a high content of good quality protein and unsaturated fatty acids with essential fatty acids, is an important health aspect when screening the most potential insect species for human consumption. Based on this review, the substrate affects the nutrient content of insects. Moreover, our correlation calculations demonstrated that the fatty acid content of the substrate influences the nutritional value of insects. In general, high content of unsaturated fatty acids in the substrate increased the amount of unsaturated fatty acids in insects. For example, the content of essential fatty acids, linoleic and alpha linolenic acids, can be raised by feeding insects with modified substrate. Thus, edible insects can be a healthy protein source to ease the increased demand for high quality food. Demand for new food sources and production methods is increasing due to overall population growth, as well as the aim towards more sustainable use of natural resources and circular economy. Edible insects already used in many parts of the world have recently attracted interest as a new protein source in Europe, and novel food acceptance procedures are ongoing in the European Union for several insect species. In this paper, the effects of substate on the nutritional value, especially the fatty acid composition, of edible insects were reviewed and correlation calculations performed. The nutritional value of edible insects is an important health aspect, in particular, a high content of good-quality protein and unsaturated fatty acids with essential fatty acids, and an optimal fatty acid n6/n3 ratio. On the basis of our findings, the nutrient content of insects can be modified by using a feed substrate carefully designed for each individual insect species. In addition, our correlation calculations demonstrated that the contents of linoleic and alpha linolenic acids in insects reflected the contents of these acids in the substrate. In conclusion, optimizing the composition and structure of the substrate and rearing conditions and duration for each insect species might also aid standardization of the nutritional composition of edible insects. |