Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects

Fermentation, a traditional method for enhancing nutritional value and functionality, has significant potential for improving the quality, safety and acceptability of farmed insect products. In this study, yellow mealworm, house cricket and migratory locust were fer- mented using Lactobacillus plantarum and a commercial starter culture for 48 h. Samples were analyzed for proximate composition, amino and fatty acid profiles, elemental compo- sition and oxidation stability. Fermentation reduced...