Wood Grasshopper As Alternative Sources of Protein

People in some countries need a convenient alternative sources of protein. Some of them utilize natural wealth to meet their alternative sources of protein. They cook food as an alternative source of protein from generation to generation, and often the animal material is an extreme foodstuff.

A small number of people in West African countries and other countries such as China and Indonesia consume grasshoppers as a side dish. They cook different types of locusts according to their natural state. Generally, they cook with fried with a spice typical of traditional herbs. For the community, the grasshopper is one alternative source of protein that can be obtained by cheap and easy from nature.

alternative sources of protein
alternative sources of protein

Most people may feel disgusted to eat fried locusts or toast because they are not common foods. Grasshoppers are a pest in the general sense. This unattractive form also makes people afraid to consume grasshoppers.

Wood Grasshopper As an Alternate Sources of Protein. Can it be?

There are actually about 80 types of locusts can be safely consumed. Grasshoppers can be one alternative food source because of its large availability and can be primary food seen from an ecological perspective.

People can make grasshopper flour to avoid disgust and to make it easier to store. Initially, people wash the grasshoppers and remove the legs and wings before drying. Masking tools can use a hammer mill or other tools to become flour.

The types of grasshoppers and their habitats will affect the protein content. Melanoplus cinereus or Wood Grasshopper is a herbivorous locust that habituates in Sesbania grandiflora, cassava, and teak trees. Wood grasshopper flour has a protein content of 19 – 33 percent depending on the process of the siege. This content is still higher than shrimp flour. While Arcida cinerea has a protein content of 65.4 percent. Arcida is a type of grasshopper that used to live in agricultural fields such as sorghum, wheat, rice, and cotton. The habitat of these two types of grasshoppers causes a difference in the diet that affects the nutrients of both locusts.

People do the process of drying grasshoppers by way of drying, frying or in the oven. This difference in the process will affect the protein, mineral and fat contents. The process of making this grasshopper affect the grasshopper’s acceptance as a foodstuff by the community.

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