Table 4.

Quality attributes of fermented products containing edible insects.

Insect Species	Fermentation Type and Condition	Form of Addition	Fermented Products	Findings	References
Acheta domesticus (cricket)	Starter cultures 30 °C for 2 h	Powder	Composite bread	Composite bread displayed higher fatty acid, protein and essential amino acid contents. Presence of spore-forming bacteria in the substituted loaves was confirmed. 10% inclusion resulted in dough suitable for bread making and loaves with discrete overall liking.	Osimani et al. [68]
Acheta domestica (adult house cricket), Hermetia illucens (black soldier fly larvae), Tenebrio molitor (mealworm beetle)	Starter culture 30 °C for 90 min	Flour	Composite bread	5% insects’ flour affected dough water absorption and stability, though were suitable for bread making. Bread containing A. domestica presented higher amount of proteins and fibers and similar specific volume and texture indices.	González et al. [69]
Gryllus assimilis (cricket)	Starter culture 32 °C for 1 h	Powder	Composite-gluten free bread	Inclusion level at 10% and 20% gave gluten-free bread with acceptable reduced hardness and chewiness. 20% substitution ratio resulted in a more than twofold increase in protein and lipid content.	da Rosa Machado and Thys [70]
Nauphoeta cinerea (cinereous cockroach)	Starter culture 30 °C for 95 min	Flour	Composite bread	10% roasted insect flour showed satisfactory sanitary conditions. Enriched bread gave a good profile of amino acids and fatty acid contents, no negative alterations in technical characteristics and was moderately liked.	de Oliveira et al. [71]
Schistocerca gregaria (grasshopper)	Starter culture 1st phase: 35 °C for 45 min 2nd phase: 35 °C for 45 min	Powder	Composite bread	The inclusion level of the powder decreased the specific volume and resulted in composite breads with softer texture. 200g/kg addition showed a 60% increase in protein content.	Haber et al. [72]
Bombyx mori (silkworm pupae)	Starter culture 43 °C for overnight	Peptide	Yoghurt	Incorporation of the insect peptide increased acidification with a relative reduction in fermentation time. Yoghurt containing 0.5% peptide showed improved ACE inhibitory activity and amino acid content, better firmness and consistency.	Wang et al. [73]
Tenebrio molitor (mealworm larvae)	Natural starter (backslopping) 30 °C for 2 days	Powder	Composite flour	Successful acidification was achieved with 10 or 20% inclusion of powdered roasted mealworm larvae and thus effectively controlled the growth of Enterobacteriaceae and bacterial spores.	Klunder et al. [62]
Tenebrio molitor (mealworm)	Starter culture 30 °C for 1 h	Powder	Composite bread	10% mealworm bread gave the highest protein content and free amino acids while 5% addition revealed the highest specific volume and lowest firmness. Inclusion level did not negatively affect the technological features of doughs or breads, but some sensory parameters were significantly affected.	Roncolini et al. [74]