Bridging tradition and innovation: Evaluating protein digestibility and quality of edible insects and Soy-based foods using In vitro assays and a dual tracer method in humans

Adequate dietary protein intake is essential for human health and well-being. While animal-based foods are a primary source of high-quality protein, their production requires substantial environmental resources. As the global population continues to grow and age, the need for sustainable protein alternatives becomes increasingly urgent. Edible insects and plant-based foods are promising sustainable protein sources; however, their nutritional value, particularly protein quality, has yet to be studied in detail. Assessing protein quality requires measuring digestibility of dietary protein sources, which is essential for determining their suitability as viable alternatives to traditional animal-based protein sources. This thesis examined the digestibility and quality of protein from edible insects, specifically mealworm larvae (Tenebrio molitor) and crickets (A.domesticus) that underwent different food processing and preparation steps, as well as plant-based foods derived from Swiss soybeans, including cooked soybeans, soymilk, tofu, and meat analogues. Protein digestibility was assessed using both laboratory methods that simulate human digestion and an isotope-based technique that directly measures digestibility in young women. This knowledge contributes to the development of evidence-based dietary guidelines that promote both human health and environmental sustainability.