Crickets As An Alternative Source of Protein: Development of Nutritious Local Foods and a Cost-Benefit Analysis

Abstract

This study aimed to develop processed food products incorporating cricket powder by creating formulas that optimize both nutritional benefits and consumer acceptability. The findings indicated that formulas incorporating cricket powder at 0.33%, 1.20%, and 0.33% by weight were optimal for pork sausages, grilled pork sausages, and pork meatballs, respectively. This aligned with the results regarding color and textural qualities, where the majority of scores were comparable to the control groups, while the water activity score was relatively high, potentially influencing microbial growth in the food. The three food products were rich in essential nutrients required by the body, including macronutrients and micronutrients such as carbohydrates, proteins, fats, vitamins B1 and B2, sodium, potassium, iron, and calcium. Furthermore, the protein content in pork meatball and pork sausage products complied with the Thai Community Product Standard (TCPS304/2555 and TCPS102/2555). The nutritional value per serving provided energy of 170, 150, and 80 kilocalories for grilled pork sausage, pressed sausage, and pork meatballs, respectively. Furthermore, the cost-benefit analysis indicated that project expenses comprised 93.33% fixed costs and 6.67% variable costs. The returns from this project will be beneficial over the following five years, as the NPV (38,790.29 USD) ≥ 0, the BCR (3.76) ≥ 0, and the IRR (31.80%) ≥ 5% interest rate of the cost of capital. The cricket protein serves as an alternative that can enhance the nutritional value of local food products and represents a prudent investment of project funds to bolster local community enterprises.