Replication data for: Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus

This database contains nutritional and techno-functional properties of cricket powder and the obtained products after sterilization and solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus. The ingredients were subjected to sterilization (autoclave) at 121 °C for 15 min, followed by solid-state fermentation with Pleurotus ostreatus or Rhizopus oligosporus after inoculation of suspended mycelium and incubation at 28 °C for 10 days (P. ostreatus) or 4 days (R. oligosporus) in sterile containers. Total nitrogen, non-protein nitrogen, fat, amino acids, indispensable amino acids score, fatty acids, pH, foaming capacity (FC), emulsion stability (ES), water absorption capacity (WAC), oil absorption capacity (OAC), least gelling concentration (LGC) and protein solubility (PS) were determined in the raw, autoclaved and fermented ingredients, to assess the effect of sterilization and fermentation on nutritional and techno-functional properties of cricket powder. The results obtained were discussed in a scientific publication (https://doi.org/10.1016/j.ifset.2025.104066).