Evaluating Nudaurelia dione (Saturniidae), an Edible Insect, for Sustainable Nutrition: Composition, Benefits, and Antinutritional Insights

Abstract

Increasingly, insects are heralded as a sustainable and efficacious solution to global challenges of malnutrition and protein scarcity. The Food and Agriculture Organization (FAO) advocates for the use of insects as a sustainable substitute for conventional animal-based proteins, in response to the escalating pressures on natural resources and the environment. This study focuses on Nudaurelia dione, exploring its nutritional and antinutritional profiles through rigorous laboratory analyses employing standardized methodologies. Our findings establish that N. dione is a potent source of macronutrients, providing significant quantities of proteins, lipids, and carbohydrates, with a calculated energy content of 413.64 ± 13.32 kcal per 100 g of dry matter (DM). The lipid fraction is particularly rich in essential fatty acids, including α-linolenic and linoleic acids. Additionally, the insect species contains high levels of essential minerals such as calcium, magnesium, sodium, and potassium. Despite these nutritional benefits, the presence of considerable amounts of phytates (2059.96 ± 5.12 mg per 100 g of DM) poses potential health risks. Therefore, it is imperative to develop and apply appropriate processing methods to reduce these antinutritional factors effectively.