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The used of insects as protein sources is growing rapidly for a variety of reasons, including global food security, sustainability, nutritional value and animal welfare. The nutritional composition and functional properties of extracted proteins from two cricket species (A. domesticus and G. bimaculatus) were investigated. Both cricket species contained high amounts of proteins (60-70 % dry weight) with all essential amino acids and 10-23 % lipids. The amount of omega-3 and omega-6 fatty acidsdoi:10.3136/fstr.25.597 fatcat:dbh4x3fbefhftopunifcncwbt4