PROXIMAL PHYSICAL AND CHEMICAL ANALYSIS OF THREE SPECIES OF EDIBLE INSECTS IN GUERRERO STATE

Abstract

In this study, the physical attributes (shape, size, color and texture), chemical composition (moisture, ash, carbohydrates, lipids, proteins, total phenols) and free radical scavenging activity of three species of edible insects collected in Guerrero state were determined. The results show that grasshopper (Sphenarium purpurascens) was the largest size, weight, crude protein (53.44 %), carbohydrates (15.53 %) and ashes content (3.29 %). Jumil (Atizies taxcoensis) was the highest hardness, phenol content and, together with Sphenarium purpurascens, were the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging capacity. It is concluded that all the insects analyzed have adequate nutritional content as traditional food; highlighting the grasshopper which has better nutritional attributes and high free radical scavenging capacity.