Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities

Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities

<p>Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other indispensable nutrients. Incorporatin...

Full description

Saved in:
Bibliographic Details
Main Authors: Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu
Format: Article
Language:English
Published: Department of Food Technology 2022-12-01
Series:Food ScienTech Journal
Subjects:
entomophagy
food processing
meat alternative
protein substitute
unconventional protein
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/14527
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://jurnal.untirta.ac.id/index.php/fsj/article/view/14527

Similar Items