Nutritional composition of cricket, Brachytrupes membranaceus (Drury, 1770) and selected animal source foods in Cross River State, Nigeria

Abstract

Abstract Brachytrupes membranaceus (Drury) is one of the edible crickets consumed in Nigeria as a source of nutrient proteins by majorly children, specifically during the wet seasons of the year. This study was conducted to compare the nutrient content of cricket and other animal protein sources. Majority of Nigerians are in dire need of alternative food sources with high protein contents other than the most commonly used; beef, goat meat, chicken, and fish which cannot be afforded by the majority of low-income earners. There is a lack of information on the nutrient composition of edible insects with particular reference to crickets in Nigeria. Nutrient composition (moisture content, ash content, fat, crude fibre, crude protein, and carbohydrate) of cricket, fish, egg, goat meat, and beef was therefore evaluated in the Department of Physical and Applied Chemistry, University of Calabar, Nigeria. Moisture content was determined by percentage moisture using the oven drying method as described by the Association of Official Analytical Chemists. Fat content was determined using the procedure of AOAC using n-hexane as solvent. Crude fibre was determined by sequential hot digestion of defatted sample with dilute acid and alkaline solutions. Crude protein content was evaluated using the macro Kjeldahl method. Carbohydrate was determined by differential calculation which involves carbohydrates, moisture content, protein and crude ash. The result showed that cricket has low amount of ash, high amount of crude fibre, low carbohydrate compared with other sources. However, cricket and fish recorded higher amount of protein compared with other nutrient sources. Although fish was the most expensive source of food source that could easily be afforded by the upper class. In conclusion, edible insects which have little or no value in our daily diet are strongly recommended for consumption due to their protein content and cost, which is significantly lower than other protein sources.