Insect Protein Processing Technology and Applications

This book will provide an introduction to entomophagy from a historical perspective (e.g. countries that actively consume insects versus western countries), the nutritional value and sustainability of insects versus other protein sources (e.g. meat, dairy, etc.). The book will also provide readers with key aspects of insect farming practices (for human consumption and animal feed production, respectively). The topics of how to “process” insects destined for human consumption will be covered in detail with topics such as insect flour preparation, protein extraction methods/techniques, application of commonly used processing methods (heat processing, low-temperature processing, dehydration, etc.). A chapter discussing the biological activity (bioactive) properties of insects (beyond the nutritional benefits) such as anti-hypertensive, antidiabetic, anti-cancer, etc will also be included. The challenges associated with entomophagy will also be discussed (allergenicity, consumer acceptance). Finally, the book with also have a section on current regulations available for insects destined for human consumption.

1. Introduction
a. Edible insects (from past tom present);
b. Edible insect consumption around the world
c. Nutritional composition
2. Insect farming
a. Sustainability
b. Current methods of insect farming for human consumption and animal feed applications
3. Processing technologies for edible insects
a. Insect flours
b. Extraction of proteins via enzymatic hydrolysis
c. Extraction of lipids and other compounds
d. Dehydration
e. Thermal processing
f. Refrigeration and Freezing
g. Other
4. Bioactive properties of insects
a. Anti-hypertensive
b. Antidiabetic
c. Anti-cancer
d. other
5. Challenges
a. Allergenicity
b. Microbial safety
c. Anti-nutritive factors
d. Consumer Acceptance (neophobia and consumer studies on western cultures’ reluctance to eat insects).
6. Regulations (in the U.S.A., Canada, and E.U.)
7. Future of edible insects in Western Countries