Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus

Abstract

House cricket emerges as a sustainable source of protein as an alternative to traditional sources of animal origin. This work studied the nutritional and techno-functional properties of a commercial cricket powder, as well as the effect of its solid-state fermentation with Pleurotus ostreatus (PF) and Rhizopus oligosporus (RF) as strategies for ingredient functionalization. Cricket powder showed a high protein content (57 %, DM), including a profile of essential amino acids close to reference requirements. Leucine and valine were the most abundant indispensable amino acids, while tryptophan was the most limiting one with respect to reference requirements. Protein metabolization occurred during fermentation, with the formation of small proteins and peptides, and a 5–11 % decrease in the total protein content. The changes in the amino acid profile did not affect the indispensable amino acid score, although the sulphured amino acids became the limiting ones after fermentation. RF resulted in a 35 % decrease in the fat content, while both fungi slightly increased the content of saturated fatty acids. Cricket powder had limited techno-functional properties, which were partially overcome by fermentation depending on the parameter. Foaming capacity was improved mainly due to the thermal pretreatment (121 °C 15 min), which boosted it more than sixfold. PF and RF enhanced cricket capacity by 20 %, while RF improved protein solubility by 20 % and the emulsion stability during 60 min. PF and RF stood out for enhancing foaming capacity and water holding, while the latter also improved protein solubility, emulsion stability and reduced the fat content.