A research team from the National Institute of Agricultural Technology (INTA) and the National Institute of Industrial Technology (INTI) released the studies they conducted on the preparation of food based on crickets and revealed that these insects could be used to prepare different food products in the country. The specialists demonstrated the high nutritional value and protein content of this “alternative and sustainable source of food.”
The experts made puddings, breads and pasta using cricket powder as one of the main ingredients. For the test they used insects of the species Gryllus assimilis, which were provided by a private company and, as detailed, the samples were dried, ground and sieved until obtaining a powder with characteristics similar to those of wheat flour.
“Among these prototypes, we have already made baked goods, cereal bars and we have managed to make pasta that has a high protein content, according to the nutritional labeling standards of the Argentine Food Code”said Gabriela Gallardodirector of the work and researcher at the Institute of Food Technology of INTA.
Within the framework of the investigation, the group made fresh “rigatoni” type noodles with two types of dough: a traditional one made from a mixture of wholemeal flour and 000 flour and a reformulated one that replaced 18% of the previous mixture with cricket. powdered. Both maintained the same cohesion and kneading characteristics, rigid but manageable and with a noticeable difference in color, and after cooking they retained their shape, without clumping and with the characteristic flavor of whole wheat pasta. “The raw dough with cricket powder presented an increase in protein content of 30.8%”pointed out about it Veronica Chamorroalso from the Institute of Food Technology of INTA.
In this regard, the specialist stressed the importance of “look for alternative sources of nutrients obtained by sustainable systems” and pondered the production of insects for human or animal consumption, given their low environmental impact and high protein level.
Along these lines, INTA carried out a survey among consumers that indicated that more than 60% of them “would accept the use of insect powder as an ingredient in food.”
