Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of Brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and Macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso

SIMPLE SUMMARY: Edible insects are a source of nutrients for local populations. The present study evaluated proximal composition, fatty acid, and mineral profiles of Brachytrupes membranaceus and Macrotermes subhyalinus from Burkina Faso. The digestibility and functional properties of their defatted flours, protein concentrates, and isolates were also determined. Brachytrupes membranaceus protein concentrates and isolates showed the best nutritional values. They were more digestible and endowed with functional properties. The results revealed that defatted flours, concentrates, and isolates of proteins of Brachytrupes membranaceus and Macrotermes subhyalinus were alternative sources of minerals, proteins, essential amino acids, and essential fatty acids. They could, therefore, be used to combat protein, iron, and zinc deficiencies and for the bio-fortification of foods. ABSTRACT: Brachytrupes membranaceus and Macrotermes subhyalinus are edible insects in Burkina Faso. Our research aimed to evaluate the nutritional composition and functional properties of the defatted flours, protein concentrates, and isolates of Brachytrupes membranaceus and Macrotermes subhyalinus. Proximate and mineral composition were determined according to AOAC methods. The amino acid and fatty acid composition were determined by high-performance liquid chromatography (HPLC) and gas chromatography, respectively. The protein concentrates and isolates were obtained by solubilization, precipitation, and lyophilization. Macrotermes subhyalinus showed the highest protein (45.75 g/100 g), iron (11.76 mg/100 g), and zinc (13.18 mg/100 g) contents. The highest isoleucine and lysine contents, the best fat absorption (10.87 g/g), and foaming capacities (49.60%) were obtained with the isolate of Brachytrupes membranaceus. Consumption of Macrotermes subhyalinus could be used to fight or correct iron and zinc deficiencies. Macrotermes subhyalinus was a source of macronutrients and micronutrients, while the protein concentrates and isolates of Brachytrupes membranaceus were endowed with functional properties (fat absorption and foaming capacities).