Impact of thermal processing on nutritional quality and protein digestibility of an edible insect

Thermal processing can substantially influence nutritional quality of edible insects. This study evaluated the effect of boiling and frying on the proximate composition, anti-nutritional factors, and protein digestibility of an edible insect, Ruspolia baileyi. Proximate analysis revealed that boiling significantly preserved protein and carbohydrate contents, while frying remarkably increased ash and fat levels due to oil absorption. Boiled samples showed significantly lower concentrations of tannin, phytate, and oxalate compared to fried samples, indicating greater reduction of anti-nutritional factors through moist heat processing. Protein digestibility was significantly higher in boiled samples than in fried ones. These findings support the importance of thermal processing methods in modulating nutrient retention, anti-nutrient reduction, and protein availability in Ruspolia baileyi, supporting optimized processing strategies for improving the nutritional value of edible insects for human consumption.