Table 4. Nutritional effects of the application of edible insects to conventional plant-based food

Compared food type Added insects Enriched food quality Devalued food quality References
Wheat bread Acheta domesticus - Protein, fat, fiber ash, and energy value- Essential leavening amino acid- Essential fatty acid- Firmness - Specific volume- Microbial characteristics Osimani et al. (2018)
Locusta migratoria - Protein, fat, fiber, and ash content- Essential amino acid - Specific volume- Overall acceptability Althwab et al. (2021)
Tenebrio molitor - Protein and essential amino acids- Specific volume - Firmness- Sensory evaluation Roncolini et al. (2019)
Schistocerca gregaria - Protein, fat, ash, fiber - Hardness, springiness- Specific volume Haber et al. (2019)
Gluten-free bread Gryllus assimilis - Protein, fat, ash, and lipid content- Hardness, chewiness - Specific volume- High porosity and cell density da Rosa Machado and Thys (2019)
Pasta Cricket powder - Protein, fat, ash, and energy value- Cooking loss- Firmness - Cooking time Duda et al. (2019)
Buckwheat pasta Silkworm powder - Protein- Cooking time - Energy value- Acidity over storage Biró et al. (2019)
Extruded cereal snack T. molitor - Protein- Digestibility- Pore density- Pore well thickness - Poor expansion- Porosity- Pore size Azzollini et al. (2018)
Sphenarium purpurascens - Protein, ash- Browning index - Carbohydrate value- Whiteness index Ramírez‐Rivera et al. (2021)