Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement

Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement

This study investigates the nutritional and chemical profile of cricket (<i>Acheta domesticus</i>) flour, evaluating its potential as a sustainable and highly nutritious food source. Cricket flour, with a protein content of approximately 60%, offers a significantly higher nutritional val...

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Bibliographic Details
Main Authors: Serena Indelicato, Claudia Lino, David Bongiorno, Silvia Orecchio, Fabio D’Agostino, Sergio Indelicato, Aldo Todaro, Lucia Parafati, Giuseppe Avellone
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
cricket flour
protein content
essential amino acids
polycyclic aromatic hydrocarbons
sustainable food
augmented pasta
Online Access:https://www.mdpi.com/2304-8158/14/14/2404
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https://www.mdpi.com/2304-8158/14/14/2404

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