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Determination of basic nutritional parameters in edible insects
Korček, Jakub ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
In this bachelor thesis is dicussed nutritional value of chosen insect species. Analysed samples consisted of worms, crickets and locusts. Analysed parameters were: total nitrogen, crude protein, total lipids and content of chosen elements. Total lipids were, after homogenization, determined by Soxhlet method, using diethyl ether as a solvent. Prior to protein and element determination, samples did undergo Kjehldal digestion process, using sulfuric acid. Weiniger catalyst was only added to samples digested for protein measurement. Element content was determined by optical emission spectrometry with inductively coupled plasma (ICP-OES). Crude protein was determined by Kjeldahl method. The highest protein content was determined in crickets. (75 ± 5) %. Locusts contained the highest lipid content (33 ± 2) %. We also found out, that samples were rich in calcium, potassium, manganese and zinc, which are all important elements for the proper functioning of our body. The results of this thesis prove, that insects can present nutritionally important food.
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