Brachytrupes membranaceus and Macrotermes subhyalinus are edible insects in Burkina Faso.
Our research aimed to evaluate the nutritional composition and functional properties of the defatted
flours, protein concentrates, and isolates of Brachytrupes membranaceus and Macrotermes subhyalinus.
Proximate and mineral composition were determined according to AOAC methods. The amino acid
and fatty acid composition were determined by high-performance liquid chromatography (HPLC)
and gas chromatography, respectively. The protein concentrates and isolates were obtained by
solubilization, precipitation, and lyophilization. Macrotermes subhyalinus showed the highest protein
(45.75 g/100 g), iron (11.76 mg/100 g), and zinc (13.18 mg/100 g) contents. The highest isoleucine and
lysine contents, the best fat absorption (10.87 g/g), and foaming capacities (49.60%) were obtained
with the isolate of Brachytrupes membranaceus. Consumption of Macrotermes subhyalinus could be used
to fight or correct iron and zinc deficiencies. Macrotermes subhyalinus was a source of macronutrients
and micronutrients, while the protein concentrates and isolates of Brachytrupes membranaceus were
endowed with functional properties (fat absorption and foaming capacities).

Brachytrupes membranaceus; Macrotermes subhyalinus; nutritional values; functional properties