This alternative can help the situation of increased demand for food (Getty Images)
He climate change and the increase in food demand have led to the search for sustainable and efficient nutritional options.
According to the FAO, the world population is projected to reach 9.7 billion by 2050, which will imply considerable pressure on food production systems and the environment, as mentioned in the UNAM Gazette.
In this context, the use of insects as a source of protein has gained importance. Cockroach bread is one of the most innovative products, offering a nutritious, accessible and ecological alternative to face the global food challenge.
This food emerges as an alternative that has the potential to redefine our eating habitsadapting to the needs of a planet in constant transformation.
This food has 70% more protein (Illustrative Image Infobae)
Andressa Lucas and Lauren Menegon of the Federal University of Rio Grande published a study in 2017 titled Bread enriched with cinerea cockroach flour (Nauphoeta cinerea) where they focused on using the cockroach flour to enrich wheat bread with protein.
This food has a 70% more proteinmore than the 50% offered by red meat. With the collaboration of engineer Lauren Menegon, Jantzen managed to produce a flour based on dehydrated cockroaches, the cost of which was 51 dollars per kilo (1,029 Mexican pesos).
For the recipe, only 10% of this flour was used, combined with normal wheat flour, which was enough to obtain an amazing result. Cockroach flour increased the protein content in the bread by 133%, Jantzen explained to BBC Brazil.
For comparison, a 100-gram slice of traditional homemade bread contains 9.7 grams of protein, while cockroach bread contains 22.6 grams. In addition, they managed to reduce the amount of fat in the recipe by 68%, according to the researcher.
To prepare this strange food, the insects were dehydrated, then crushed and sifted to obtain a flour with fine particles. The resulting product was added in different proportions to wheat bread, which was then compared with white bread and whole wheat bread in terms of chemical composition, color, firmness and specific volume.
This food could solve the demand for food in the future (© FAO/Yasuyoshi Chib)
According to the researchers, the FAO predicts that, in order to feed the world population in 2050, which is expected to be 9 billion people, it will be necessary to increase the area of land dedicated to animal husbandry by 70%.
Although only a small number of insects are edible for humans, it is considered that their production could be a sustainable alternative for meet the growing demand for food.
“The frenetic pace at which insects reproduce turns their “meat” into an abundant source of food. They are rich in proteins, vitamins (especially vitamin B) and minerals, such as iron and calcium. In addition, they are rich in lipids and essential fatty acids,” the study mentions.
Furthermore, insects do not contain cholesterolso, unlike meat, it is a source of digestible fat-free protein that is associated with cardiovascular diseases or heart risks, according to the article Insects: food of the future in Gaceta UNAM.
Additionally, consuming insects could reduce the environmental impact generated by meat consumption. According to a study from the University of Helsinki, replacing animal-based foods with options such as cultured milk and insects, among others, could potentially reduce global warming and water and land use by more than 80%.
“In fact, the insect ‘industry’ has the objective of generating safe products for humans based on the circular economy and vertical farming practices. Added to this, the edible portion of an insect ranges from 80% to 100%, while with meat it ranges from 40% to 60%,” the UNAM article mentions.
