000			02620nab a22003257a 4500
999			_c61890 _d61882
001			61890
003			MX-TxCIM
005			20211006074822.0
008			180103s1997 xxu|||p|op||| 00| 0 eng d
022			_a0889-1575
024	8		_ahttps://doi.org/10.1006/jfca.1997.0530
040			_aMX-TxCIM
041			_aeng
100	1		_913174 _aRamos-Elorduy, J.
245	1	0	_aNutritional value of edible insects from the state of Oaxaca, Mexico
260			_aUSA : _bElsevier, _c1997.
500			_aPeer review
520			_aSeventy-eight species of edible insects, representing twenty-three families from the state of Oaxaca in Mexico, were analyzed for nutrient composition. They include the orders of Anoplura, Diptera, Orthoptera, Hemiptera, Homoptera, Lepidoptera, Coleoptera, and Hymenoptera. The dry basis protein content ranged from 15 to 81%. The highest was found in a wasp of the genusPolybia.Fat content ranged from 4.2% (several grasshopper species:Boopedon flaviventris, Sphenarium sp., Melanoplus mexicanus) to 77.2% in the larvae of a butterflyPhasus triangularis.The insect richest in carbohydrates was the antMyrmecosistus melligerwith 77.7%. The amino acid profile of the studied insects compares with the preschooler and adult requirements indicated in 1985 by the F.A.O. and the W.H.O. Their protein chemical score (corresponding to the capacity for fulfilling the requirement of the most limiting essential amino acid) ranged from 46 to 96%; in a few cases there were deficiences of tryptophan and lysine. Protein digestibility varied between 76 and 98% for the species analyzed. The caloric contribution varied from 293 to 762 kcal/100 g, the highest value also being for the butterfly larvae ofPhasus triangularis.Constituting a significant component of the diet of some rural communities in Oaxaca, consumption parameters vary depending on the species, season, habitat, climate, and biotope. Eaten daily in some regions, insects are roasted, fried, or incorporated into a ragout dish, generally in the immature stage. Hymenoptera (ants, bees, and wasps) are preferred for consumption.
546			_aText in English
650		7	_913175 _aInsects as food _2AGROVOC
650		7	_aNutritive value _gAGROVOC _2 _91193
651		7	_2AGROVOC _91318 _aMexico
700	1		_913176 _aPino Moreno, J.M.
700	1		_913177 _aEscamilla Prado, E.
700	1		_913178 _aAlvarado Perez, M.
700	1		_913179 _aLagunez Otero, J.
700	1		_913180 _aLadron de Guevara, O.
773	0		_gv. 10, no. 2, p. 142-157 _tJournal of Food Composition and Analysis _x0889-1575 _dUSA : Elseiver, 1997.
942			_2ddc _cJA _n0