Edible insects (cricket Acheta domesticus) in school meals for improved nutrition in pre-school children in Kenya

2017 ◽  
Author(s):  
Nanna Roos ◽  
John Kinyuru ◽  
Carolyne Kipkoech
Keyword(s):  
School Children ◽  
Acheta Domesticus ◽  
Edible Insects ◽  
School Meals

scholarly journals Fortification With Aminochelate Iron in Grains-Bread and Cookies Used in the School Meals of Pre School Children 9

1997 ◽  
Vol 42 (6) ◽  
pp. 921-921
Author(s):  
M Braga ◽  
N Sorragi ◽  
E Vellozo ◽  
R Cardoso ◽  
E Graziani ◽  
...  
Keyword(s):  
School Children ◽  
School Meals

scholarly journals Hygienic Assessment of Organization of School Meals in Smolensk

2020 ◽  
pp. 15-19
Author(s):  
ЕА Tsukareva ◽  
АV Avchinnikov ◽  
LM Sidorenkova ◽  
SO Avchinnikova ◽  
YP Korykina
Keyword(s):  
Primary School ◽  
School Children ◽  
Production Control ◽  
Nutritional Composition ◽  
Primary School Children ◽  
Educational Institutions ◽  
Caloric Content ◽  
Dietary Reference Intake ◽  
School Meals ◽  
Epidemiologic Surveillance

Background: Organization of school meals remains one of the important elements of preserving health of schoolchildren. The influence of the alimentary factor is most pronounced in the “sensitive periods” of childhood, one of which is primary school age. Our objective was to do hygienic assessment of nutrition of primary school children in the city of Smolensk and compliance of school diets with the principles of rational and adequate nutrition. Materials and methods: The object of the study included ten educational institutions representing all districts of Smolensk and contractors providing services for organization of school meals. The hygienic assessment of organization of school meals and actual nutrition of primary school children (grades 1–4, 7–11 years of age) was based on valid sanitary regulations. School breakfast and lunch were evaluated from a hygienic point of view. Results: We established that the school diets of younger schoolchildren in urban educational institutions were deficient in nutritional composition and caloric content, irrational and insufficiently balanced. School meals were characterized by a 1.5–1.6 times lower caloric content compared to the dietary reference intake due to a reduced content of proteins, fats, and carbohydrates. The contents of microelements and vitamins were on the average by 10–67% and 15–69% lower than the recommended norms of physiological requirements of schoolchildren of this age group. The lack of fresh fruit and milk in school meals was another unfavorable factor in nutrition of schoolchildren. Conclusion: Our results dictate the need to optimize the diets of schoolchildren and to strengthen production control and sanitary and epidemiologic surveillance of compliance with hygienic requirements for catering in urban educational institutions.

scholarly journals Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland

2020 ◽  
Vol 38 (No. 3) ◽  
pp. 192-197
Author(s):  
Joanna Bartkowicz ◽  
Ewa Babicz-Zielińska
Keyword(s):  
Tenebrio Molitor ◽  
Acceptance Rate ◽  
Acheta Domesticus ◽  
European Market ◽  
Edible Insects ◽  
Edible Insect ◽  
Different Types

Although entomophagy as a diet has been known since the dawn of humanity, it is still considered a novelty to the European market and consumers. This study was performed to evaluate the acceptance of a trend promoted by the FAO diet regarding selected young Polish consumers and it presents the results of a survey conducted among them. The primary goal of this study was to assess the acceptance of new edible insect products with mealworms Tenebrio molitor L. and house crickets Acheta domesticus L. These products were prepared in the form of four different types of bars; one without insects, one with whole mealworms, one with ground mealworms and one with ground crickets. According to consumers, the worst bars were the ones which contained the whole mealworms. Additionally, the main problems with accepting this product were caused by the colour of the ground crickets and visible whole pieces of the insects in the edible bars. The study proved that the acceptance of insect bars as food depends on the tastiness and smell. The acceptance of bars also depends on variants. The basic bar had the highest acceptance rate, while the bar with whole mealworms had the lowest one.

scholarly journals Sensory evaluation and acceptance of food made of edible insects

10.5219/1430 ◽  
2020 ◽  
Vol 14 ◽  
pp. 921-928
Author(s):  
Martin Adámek ◽  
Anna Adámková ◽  
Lenka Kouřimská ◽  
Jiří Mlček ◽  
Klára Vojáčková ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Sweet Taste ◽  
Acheta Domesticus ◽  
Edible Insects ◽  
Puff Pastry ◽  
Novel Food ◽  
Salty Taste ◽  
Sensory Analyses ◽  
Suitable Form ◽  
Mealworm Larvae

This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food – house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two different compositions with the addition of cricket flour and puff pastry bars sprinkled with the whole roasted mealworm larvae were evaluated by consumer tests performed via a questionnaire survey. Respondents represented both men and women in equal numbers and included consumers with the experience of the sensory analysis and edible insects to ensure accurate results. Sensory analyses revealed that respondents associated their tastes with already known flavors (salty, sweet, bitter, fish, French fries, chicken, and mushrooms). The most common answer from respondents was a salty taste, followed by a sweet taste. There were also unusual comparisons such as pine seeds. Consumers’ positive attitude to these energy bars has been registered which shows that the Czech consumer accepts edible insects in a suitable form as a novel food and possible part of the food basket.

scholarly journals A comparison of British school meals and packed lunches from 1990 to 2007: meta-analysis by lunch type

2010 ◽  
Vol 104 (4) ◽  
pp. 474-487 ◽  
Author(s):  
Charlotte E. L. Evans ◽  
Christine L. Cleghorn ◽  
Darren C. Greenwood ◽  
Janet E. Cade
Keyword(s):  
Primary School ◽  
School Children ◽  
Primary Schools ◽  
Meta Analysis ◽  
Statistical Significance ◽  
Nutrient Content ◽  
Primary School Children ◽  
School Meals ◽  
School Meal ◽  
Sugar Intake

Primary school children in the UK have the choice of a school meal provided by the school or a packed lunch provided from home. Currently, more than half of primary school children have a packed lunch. New food-based standards for school meals were introduced in English primary schools in 2006, followed by nutrient-based standards in 2008. No formal comparisons of primary school lunches by lunch type have been undertaken to date. The present review identified seven studies from 1990 to 2007 measuring lunchtime nutrient intake in children aged 5–11 years having a school meal and children having a packed lunch. Pooled estimates for each nutrient were as follows: energy intake was 543 (95 % CI 233, 854) kJ higher in packed lunches; total sugar intake was 14·0 (95 % CI 10·3, 17·7) g higher in packed lunches; non-milk extrinsic sugar intake was 11·7 (95 % CI 7·3, 16·2) g higher in packed lunches; saturated fat intake was 4·7 (95 % CI 2·4, 7·1) g higher in packed lunches and Na intake was 357 (95 % CI 174, 539) mg higher in packed lunches. Differences between school meals and packed lunches were larger for all nutrients after the introduction of food-based standards compared with the period of no standards. However, differences between before and after standards did not reach statistical significance. The nutritional quality of packed lunches is poor compared with school meals. The introduction of food-based standards for school meals in 2006 has moderately improved the nutrient content of school meals, slightly widening the nutritional gap between school meals and packed lunches.

Assessment of pasteurisation of edible insects using enzymatic tests (activity of alkaline phosphatase and lactoperoxidase) applied in dairy products

2018 ◽  
Vol 24 (8) ◽  
pp. 699-704
Author(s):  
NT Grabowski ◽  
J Franco Olivas ◽  
D Galván Lozano ◽  
C Kehrenberg ◽  
D González Aguilar
Keyword(s):  
Heat Treatment ◽  
Alkaline Phosphatase ◽  
Phosphatase Activity ◽  
Alkaline Phosphatase Activity ◽  
Galleria Mellonella ◽  
Schistocerca Gregaria ◽  
Acheta Domesticus ◽  
Insect Species ◽  
Edible Insects ◽  
Critical Control Points

Industrialising edible insects goes along with quality control and hazard analysis and critical control points. One of those steps is assessing heat treatment. For the present contribution, the potential of enzymatic heat assessment tests used in the dairy industry (alkaline phosphatase and lactoperoxidase) to detect heat treatment in several insect species ( Acheta domesticus, Gryllus assimilis, Gryllus bimaculatus, Locusta migratoria, Schistocerca gregaria, Chilecomadia moorei, Galleria mellonella, Bombyx mori, Pachnoda marginata, Tenebrio molitor, Zophobas atratus, Apis mellifera, and Hermetia illucens) was evaluated. Insect material was homogenised, diluted, and the enzymatic tests (Lactognost®, Peroxtesmo®) were carried with these liquids as if they were milk. All species but C. moorei, B. mori, P. marginata, and A. mellifera showed alkaline phosphatase activity in raw samples and none in heated (10 min at 100 ℃) ones, while only G. mellonella, T. molitor, and Z. atratus reacted accordingly with lactoperoxidase. In trial 2 focusing only on alkaline phosphatase activity, inactivation of the enzyme after 5, 10, and 15 min of heating occurred species specific within a range of 60–86 ℃, i.e. within ordinary pasteurisation schemes. Thus and for the time being, heat treatment in many edible insect species can be assessed using alkaline phosphatase activity test kits. In contrast to milk samples, positive results may display bluish or greenish colours, and the time until a reliable reading is possible is extended to 1–1.5 h (24 h in the case of Gryllidae).

scholarly journals Fractional Absorption of Iron from Crickets Consumed with Refined or Whole Meal Maize Porridge in Young Adult Women (OR07-06-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Alida Melse-Boonstra ◽  
Martin Mwangi ◽  
Dennis G A B Oonincx ◽  
Joop J A van Loon ◽  
Colin Cercamondi ◽  
...  
Keyword(s):  
Iron Absorption ◽  
Acheta Domesticus ◽  
Adult Women ◽  
Edible Insects ◽  
Alternative Source ◽  
Middle Income ◽  
Middle Income Countries ◽  
Funding Sources ◽  
Single Blind ◽  
Fractional Absorption

Abstract Objectives Edible insects are considered as an alternative source of proteins, but in addition are also rich sources of minerals. However, no studies have investigated the bioavailability of minerals from edible insects in humans. House cricket (Acheta domesticus) is an edible insect species that is commonly consumed in low and middle income countries where the prevalence of iron deficiency and anaemia is relatively high. We aimed to assess the fractional iron absorption of iron from house crickets in humans after addition to either a refined (low-phytate) or a whole meal (high-phytate) maize porridge meal. A second objective was to assess the fractional iron absorption from maize porridge meals when crickets were added. Methods A single blind randomized cross-over trial was conducted. We recruited 24 females (18–30 years) with serum ferritin < 25 ng/mL and body weight < 65 kg. Six different meals with equivalent amounts of iron were randomly administered to each participant in two series, consisting of either refined (low-phytate) or whole meal (high-phytate) maize porridge with A) intrinsically 57Fe labelled house crickets; B) 58FeSO4; and C) unlabelled house crickets and 54FeSO4. Fractional iron absorption was determined by measuring shifts in Fe isotope ratios incorporated into erythrocytes that were collected before and 14 days after administration of each series of experimental meals. Results For refined maize porridge, mean fractional absorption of iron from meal B was higher (13.55%; P < 0.001) than from meals A (1.99%) and C (3.12%). As expected, iron absorption was significantly lower from meals prepared from whole meal maize flour as compared to those prepared from refined flour (P < 0.001). For whole meal maize porridge, fractional absorption of iron from meals A, B and C was 1.31%, 3.12% and 2.30%, respectively. Conclusions Fractional absorption of iron from edible house crickets added to maize porridge was generally low, and addition of crickets to refined maize porridge reduced fractional iron absorption from the meal. Before promoting edible insects as an alternative source of iron, further investigation into their anti-nutritional properties is required. Funding Sources Wellcome Trust, UK.

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