•Crude protein content of insects was similar to conventional meat products.•The amount of EAA of insects was higher than daily protein requirement of an adult.•The supernatant, pellet, fat and residue fractions were obtained after an aqueous extraction.•Protein bands were found <95kDa for supernatant fractions and <200kDa for pellet fractions.•Most supernatant fractions did not foam, but could form gels depending on protein concentration and the pH. Tenebrio molitor, Zophobas morio, Alphitobius diaperinus, Acheta domesticus and Blaptica dubia were evaluated for their potential as a future protein source. Crude protein content ranged from 19% to 22% (Dumas analysis). Essential amino acid levels in all insect species were comparable with soybean proteins, but lower than for casein. After aqueous extraction, next to a fat fraction, a supernatant, pellet, and residue were obtained, containing 17–23%, 33–39%, 31–47% of total protein, respectively. At 3% (w/v), supernatant fractions did not form stable foams and gels at pH 3, 5, 7, and 10, except for gelation for A. domesticus at pH 7. At 30% w/v, gels at pH 7 and pH 10 were formed, but not at pH 3 and pH 5. In conclusion, the insect species studied have potential to be used in foods due to: (1) absolute protein levels; (2) protein quality; (3) ability to form gels.