Functional components and consumption frequency of “chapulines” fed on alfalfa vs. corn in the Sierra Sur region of Oaxaca

Abstract

Aim: To explore the potential contribution of ω-3 fatty acids and fiber from traditionally cooked adult chapulines (Sphenariumpurpurascens) to the diet of consumers in the Sierra Sur region of Oaxaca. Methods: Exploratory study in two phases. In the first stage, preliminary interviews were conducted with retailers of the edible insectS.purpurascens at the traveling market in the city of Miahuatlán de Porfirio Díaz, Oaxaca. Proximate analyses were also performed in triplicate and fatty acid profiles were determined by gas chromatography on samples of cooked adultS.purpurascens fed on alfalfa and corn (Mesoamerican polyculture), collected at the same market. The information was analyzed using descriptive statistics, confidence interval comparisons, and Welch’st-test. The second phase consisted of a survey (n=144) to estimate the average intake (g/day) and frequency of consumption ofS.purpurascens by its buyers in the aforementioned market. The information was analyzed using descriptive statistics and the Kruskal-Wallis test. Results: Alfalfa-fedS.purpurascens had 6.4 times more fiber (57.80% vs. 8.96%) than their corn-fed counterpart (p<0.001), with the ω-6:ω-3 ratios being 0.60 and 0.59 in the corn- and alfalfa-fed samples, respectively. The most frequent consumption ofS.purpurascens reported by buyers was 1–2 days per week (51%), and the average intake of all respondents was 27.5 g/day. This amount would provide 12.4% of the average daily requirement of omega-3 for adults and 39.7% of fiber if the alfalfa-fed insect is considered. Conclusions: Alfalfa-fed adultS.purpurascens provide a high fiber content to the diet of their consumers, and those fed alfalfa or corn provide a moderate amount of ω-3 fatty acids, which can help balance the ω-6:ω-3 ratio.

Keywords

edible insects / sustainable food system / functional food / nutrition surveys

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