Gizem KILINÇ, Neriman BAĞDATLIOĞLU, Fatma Nurdem ÇELEN

Protein Kaynağı Olarak Böcekler

Dünya nüfus artışına bağlı olarak geleneksel protein kaynaklarına olan talebin artması ve üretimin sınırlı olması sebebiyle alternatif protein kaynağı arayışına girilmiştir. Sağlıklı bir diyette gerekli olan tüm amino asitleri içeren yüksek protein değerine sahip yenilebilir böcekler, sürdürülebilir ve umut verici alternatif bir protein kaynağı olarak düşünülmektedir. Böceğin türüne ve gelişim aşamasına bağlı olarak protein içeriği kuru madde bazında %13-77 arasında değişmektedir. Bilinen 2100’den fazla yenilebilir böcek türü vardır ve 2 milyar insan tarafından geleneksel olarak tüketilmektedir. Genel olarak, böceklerin tadı cevizimsi olarak tanımlansa da bu büyük ölçüde pişirme tekniğine bağlıdır. Yenilebilir böceklerin besin içeriği zengin olmasına rağmen, mikrobiyal kontaminasyon, toksinler ve alerjen reaksiyonlara sebebiyet vermeleri nedeniyle riskli olabilmektedir. Bu derlemede, yenilebilir böceklerin yüksek protein, esansiyel yağ asiti, vitamin, mineral ve lif içeren bir gıda kaynağı olarak tanıtılması amaçlanmıştır. Aynı zamanda besin içeriği açısından böcek türleri arasında karşılaştırılmalar yapılmış ve böcek yemenin duyusal kalitesi ve riskleri ile ilgili bilgiler sunulmuştur.

Insects as a Source of Protein

The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%- 77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects are an important factor that can accelerate their acceptance by consumers. Generally, the taste of insects is described as nutty and largely depends on the cooking technique. Potential food safety risks of edible insects can be microbiological, parasitological and allergenic. This review has been shown to be a healthy food source with high protein content, lipids, vitamins, minerals and fiber, the nutritional composition and functionality are compared between different insect species, and information on the sensory quality and risks of insect eating is presented.

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