Bridging Tradition and Innovation: Evaluating Protein Digestibility and Quality of Edible Insects and Soy-based Foods Using In Vitro Assays and a Dual Tracer Method in Humans

Summary

Edible insects and plant-based foods are promising sustainable protein sources; however, their nutritional value, particularly protein quality, has yet to be studied in detail. Assessing protein quality requires measuring protein digestibility, which is essential for determining suitability of novel protein sources as viable alternatives to traditional animal-based protein. The thesis examined the protein digestibility and quality of protein from edible insects, specifically mealworm larvae (Tenebrio molitor) and crickets (Acheta domesticus), as well as plant-based foods derived from Swiss soybeans, including cooked soybeans, soymilk, tofu, and meat analogues. Protein digestibility was assessed using both laboratory methods that simulate human digestion and an isotope-based technique that directly measures digestibility in young women. This knowledge contributes to the development of evidence-based dietary guidelines that promote both human health and environmental sustainability.