Milpa Grasshopper as an alternative protein
DOI:
https://doi.org/10.35830/mcya.vi25.556Keywords:
Grasshopper, Protein, AlternativeAbstract
Interest in the use of alternative proteins has increased significantly in recent years, due to the search for better nutritional options and concerns about the environmental impact of meat production. Among these alternative sources, insects such as grasshoppers are consumed in some regions of Mexico and have a high protein content, surpassing traditional meats such as chicken and beef. Various studies have investigated the nutritional profile of these insects, finding that they offer high levels of protein, lipids, vitamins and other beneficial nutrients. In addition, food products fortified with grasshopper flour have been developed, demonstrating good acceptability and high levels of digestibility. These findings suggest that insect-derived proteins are an excellent option to improve the nutritional characteristics of various foods.
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