Physicochemical, nutritional, and functional properties of Javanese grasshopper (Valanga nigricornis Burm.) flour

Abstract

Abstract The flour prepared by the edible Javanese grasshopper (Valanga nigricornis Burm.) is an innovative and sustainable food source which is high in protein and other essential nutrients. The study focused on the pre-treatment effect on the nutritional and functional properties of Javanese grasshopper (JG) flour. The nutritional properties, protein digestibility, and amino profile of JG flour were evaluated. The physical properties, microstructure, and functional groups of JG flour were also measured. The results show that pre-treatment on JG flour significantly affected the yield, color, total solid, activity water, microstructure, ash, fat, and protein content (p < 0.05). Based on nutritional, physical, and functional properties of JG flour, pre-treatment using 0.3% sodium bicarbonate for 15 mins and blanched 2–3 mins has the highest ash, fat, and protein content with a complete essential amino acid such as histidine, threonine, methionine, valin, phenylalanine, isoleucine, leucine, and lysine. The JG flour, with good pre-treatment, can be used as an alternative functional and fortifying ingredient food.