Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of (Orthoptera: Gryllidae) (Drury: 1773) and (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso.

and are edible insects in Burkina Faso. Our research aimed to evaluate the nutritional composition and functional properties of the defatted flours, protein concentrates, and isolates of and . Proximate and mineral composition were determined according to AOAC methods. The amino acid and fatty acid composition were determined by high-performance liquid chromatography (HPLC) and gas chromatography, respectively. The protein concentrates and isolates were obtained by solubilization, precipitation, and lyophilization. showed the highest protein (45.75 g/100 g), iron (11.76 mg/100 g), and zinc (13.18 mg/100 g) contents. The highest isoleucine and lysine contents, the best fat absorption (10.87 g/g), and foaming capacities (49.60%) were obtained with the isolate of . Consumption of could be used to fight or correct iron and zinc deficiencies. was a source of macronutrients and micronutrients, while the protein concentrates and isolates of were endowed with functional properties (fat absorption and foaming capacities).