@article{oai:oiu.repo.nii.ac.jp:00001096,
 author = {西岡, ゆかり and Nishioka, Yukari and 高山, 昌子 and Takayama, Masako and 新野, 弘美 and Shinno, Hiromi and 横山, 誠 and Yokoyama, Makoto},
 issue = {2},
 journal = {国際研究論叢 : 大阪国際大学紀要, OIU journal of international studies},
 month = {Jan},
 note = {76,3814,3815,3693, Since the 2013 FAO report on the usefulness of insects as foodstuffs, the insect business has become active in various countries of the world. We thought the breeding of insects to be possible for an elderly person with low physical strength in comparison with raising domestic animals such as cows. We also thought the culture of insects might lead to the foundation and regional activation of job opportunities for the socially vulnerable. 　
 Therefore, we performed ingredient nourishment analysis on three kinds of insects to examine their usefulness.　 
 Additionally, we made two kinds of cake using locusts and performed a sensory test. 　
 As a result of the ingredient nourishment analysis, we found that protein, zinc, and copper were present in rich amounts. 　
 The sensory test items were: taste, smell, texture, aftertaste, appearance, and a global assessment. All items in the sensory evaluation scored higher than average. 　
 As a result of this investigation, it was suggested that insects were promising as foodstuffs. 　
In addition, the possibility that the culture of insects could lead to the employment of the socially vulnerable was shown.},
 pages = {1--12},
 title = {昆虫の栄養価と嗜好性の検討},
 volume = {34},
 year = {2021},
 yomi = {ニシオカ, ユカリ and タカヤマ, マサコ and シンノ, ヒロミ and ヨコヤマ, マコト}
}