Eating Crickets? Nutrient Mineral Content of two cricket species and Chapul cricket protein bars using MP-AES

Student Author Information

Nathan HopkinsFollow

Location

Schewel 232

Access Type

Open Access

Entry Number

120

Start Date

4-4-2018 9:15 AM

Department

Chemistry

Abstract

Global agriculture is beset by numerous challenges which must be surmounted to feed a developing world, from combating climate change to the cultivation of sustainable food products. This, in addition to protein and nutrient deficiencies in the developing world, makes considering alternative protein sources, such as a crickets, an attractive option. Crickets use a fraction of the land and water that protein sources like beef cattle do, and can be cultivated in urban environments in stacked boxes. This research investigation aims to quantify the nutrient mineral content (Iron, Sodium, Potassium, Calcium, and Magnesium) of two cricket species (Acheta domesticus & Gryllodes sigillatus) and commercial cricket protein bars (from Chapul Inc.) using Microwave-Plasma induced Atomic Emission Spectroscopy (MP-AES).

Faculty Mentor(s)

Priscilla Gannicott, John Styrsky

Rights Statement

The right to download or print any portion of this material is granted by the copyright owner only for personal or educational use. The author/creator retains all proprietary rights, including copyright ownership. Any editing, other reproduction or other use of this material by any means requires the express written permission of the copyright owner. Except as provided above, or for any other use that is allowed by fair use (Title 17, §107 U.S.C.), you may not reproduce, republish, post, transmit or distribute any material from this web site in any physical or digital form without the permission of the copyright owner of the material.