Bioavailability of nutrients from edible insects
Shikha Ojha, Alaa El‐Din A. Bekhit, Tilman Grune, Oliver Schlüter
Abstract
Edible insects are high value alternative protein sources, exhibiting high quality nutrient compositions along with potentially health-promoting constituents. Insects are rich in protein (35–61%), lipids (13–33%) and also contain a significant amount of ‘animal’ fiber in form of insoluble chitin. Apart from macronutrients, some insects are also known for their rich minerals and vitamins profiles. However, the nutrient compositions vary with species, diet, developmental stage, sex and the growth environment of insects. Bioavailability and bioaccessibility of insect nutrients are sparsely researched topics, while most of the studies focus on nutrient content and characterization. Similar to any other food, the type of preparation and processing has a significant effect on the amount of bioaccessible nutrients. This article provides an overview of the bioavailability of nutrients present in insects and the factors affecting their variability. Further, the gaps in research studies and scope for future research are also briefly discussed.