Table 2. Previous studies regarding the food processing properties of edible insects

Type of insects	Scientific name	Observation	Reference
Larvae	Cirina forda	• Protein solubility	Omotoso (2006)
		• Oil absorption capacity
		• Foaming stability
Larvae	Gryllodes sigillatus	• Protein solubility	Zielinska et al. (2018)
Grasshopper	Schistocerca gregaria	• Water holding capacity
Cricket	Tenebrio molitor	• Oil holding capacity
		• Foaming capacity
		• Emulsion capacity
Larvae	Cirina forda	• Protein solubility	Osasona and Olaofe (2010)
		• Oil absorption capacity
		• Water absorption capacity
		• Foaming capacity
		• Emulsion capacity
Larvae	Oryctes owariensis	• Oil absorption capacity	Assielou et al. (2015)
Larvae	Bombyxmori L.	• Water absorption capacity	Omotoso (2015)
		• Foaming capacity
		• Foaming stability
		• Emulsion capacity
		• Emulsion stability
Larvae	Tenebrio molitor	• Water binding capacity	Bubler et al. (2016)
Larvae	Hermetia illucens	• Fat binding capacity
		• Protein solubility
Larvae	Tenebrio molitor	• Foaming capacity	Yi et al. (2013)
Larvae	Zophobas morio	• Foaming stability
Larvae	Alphitobius diaperinus	• Gel formation
Cricket	Acheta domesticus
Cockroach	Blaptica dubia