Selected nutritional values of field cricket (<em>Gryllus assimilis</em>) and its possible use as a human food

518-524The nutritional values of the field cricket (Gryllus assimilis (Fabricius, 1775)) were analysed for dry matter using infrared scales, crude protein using Kjeldahl method, fat by Soxhlet method and fatty acid composition using GC-MS. The average dry matter content of analysed insect was 22.6 %, content of crude protein was 55.6 %, fat content was 11.8 %. The analysis of the fatty acid profile shows that the most abundant fatty acids were C18:2, C16:0 and C18:1 and the atherogenic index was 0.55. Microbial analyses were also part of the research, with evaluation of the total content of bacteria (3.3.106 CFU g-1), coli form bacteria (3.5.104 CFU g-1) and lactic acid bacteria (5.8.106 CFU g‑1) and of yeasts and moulds (4.4.105 CFU g‑1). For the high content of lipids and proteins edible insects could be a good alternative future source of crude protein and fat. EFSA also deals with obtaining sufficient data about the nutritional value and safety of consuming edible insects