Culinary treatments impact the digestibility and protein quality of edible insects: a case study with and .

The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources. Edible insects are a promising solution, owing to their nutritional richness and sustainability. However, their digestibility and protein quality, particularly after culinary treatment, remains underexplored.

Evaluation of rapeseed cake as a protein substitute in the feed of edible crickets: A case study using Gryllus assimilis.

This paper aimed to investigate the optimization of Gryllus assimilis farming production by examining the effects of replacing soybean meal with rapeseed cake (25-100%) and supplementing it with rapeseed oil. The results reveal no adverse effects of soybean meal replacement on the feed conversion ratio and weight of the harvested crickets. However, incorporating larger quantities of rapeseed cake into the diet increased crude protein and decreased fat content.