Evaluation of the Effects of Drying Techniques on the Physical and Nutritional Characteristics of Cricket (<i>Gryllus bimaculatus</i>) Powder for Use as Animal Feedstuff.

Abstract

This study aimed to evaluate the effects of three drying methods, namely sun drying, microwave-vacuum drying, and hot-air-oven drying, on the physical and nutritional properties of cricket powder for use in poultry feed. The results showed that the drying method significantly affected color parameters (<i>L</i>*, <i>a</i>*, and <i>b</i>*; <i>p</i> < 0.05), and particle size distribution at 850 µm and 250 µm (<i>p</i> = 0.04 and <i>p</i> = 0.02, respectively). Microwave-vacuum drying produced the lightest powder with a higher proportion of coarse particles, while sun drying resulted in a darker color and greater particle retention at 850 µm. Hot-air-oven drying yielded the lowest moisture content (1.99%) and the highest gross energy (6126.43 kcal/kg), with no significant differences observed in crude protein (<i>p</i> = 0.61), ether extract (<i>p</i> = 0.08), crude fiber (<i>p</i> = 0.14), ash (<i>p</i> = 0.22), or amino acid profiles (<i>p</i> > 0.05). These findings indicate that all drying methods preserved the nutritional value of cricket powder, and based on the overall results, hot-air-oven drying is the most suitable method for producing high-quality cricket meal with optimal physical properties and feed value, while also providing a practical balance between drying efficiency and cost.