Consumption of insects is an ancient practice with more than 2000 species of insects consumed by approximately 2 billion people globally. In Africa alone, there are at least 500 species of insects that are used as food. Commonly consumed insects’ species include beetles, weevils, caterpillars, termites, ants, locusts and grasshoppers, crickets and flies.
Insects present an alternative animal protein source to feed the spiralling human population due to their high nutritional profile. Edible insects have a rich profile of proteins, fats, amino acids, polyunsaturated fatty acids, minerals and vitamins.
Nutritional benefits of edible insects
- High protein content: Up to 70% by dry weight, offering an excellent source for muscle building and repair.
- Essential amino acids: Contains lysine, methionine, therefore suitable for food fortification. Comparable to soy and beef, supporting overall health and wellness.
- Healthy fats: Includes omega-3 and omega-6 fatty acids, beneficial for heart health and reducing inflammation.
- Vitamins and minerals: Particularly rich in Vitamin B12, iron, zinc, magnesium, and calcium, supporting a range of bodily functions from immune health to bone strength.
Health Benefits of edible insects
- Muscle development: The high protein content aids in muscle growth and recovery after exercise.
- Heart health: Omega fatty acids, flavonoids and sterols can improve cardiovascular health and help reduce inflammation.
- Energy and immunity: B vitamins boost energy levels and enhance immune system functionality.
- Bone and nerve health: Essential minerals like calcium and magnesium promote bone health and support nerve function.
These insects can be eaten in their larval, pupal or adult forms. Consumption of whole insects can provide an alternative source of protein to supplement the existing animal protein sources.
Most people are afraid of eating whole insects while others find consumption of whole insects to be disgusting. To mitigate this, edible insects can be processed into powder which can then be used as an ingredient in fortification of processed food products such as baked products and porridge flour among others.
PRODUCTS
Insect flour/powder
- Cricket flour: Cricket flour contains dried and finely ground crickets. It is nutrient dense and can be used as an ingredient in the production of processed food products and can be added in porridge and salads. Every 100g contains proteins (58g), fat (34g), calcium (73mg), iron (12mg) and zinc (24mg).
- Desert Locust flour: Desert locust flour contains dried and finely ground desert locusts. It is rich in proteins, minerals and vitamins. It can be used to fortify food products such as cookies, cake, bread and muffins. Every 100g of desert locust flour contains proteins (76g), fat (13g), calcium (70mg), iron (8.4 mg) and zinc (19 mg).
- Grasshopper flour: Grasshopper flour is made from dried and finely ground edible long horned grasshoppers. It contains high levels of proteins, minerals, vitamins and unsaturated fatty acids. It can be used as a food additive in preparation of food, porridge and processed food products. Every 100g of flour contain protein (44g), fat (41g), zinc (16mg), calcium (50 mg) and iron (155 mg).
Insect fortified porridge flour
Porridge flour fortified with up to 10% insect powder have a higher protein, minerals and vitamins profile and high acceptability among consumers. These flour can therefore be used to improve health outcomes among children and women of child bearing age.
- Entomix cricket enriched porridge flour: The porridge flour is made from finely ground fermented finger millet, amaranth grain and dried crickets. It is rich in protein, minerals, vitamins and essential fats and can reduce zinc and iron deficiencies and prevent malnutrition in children. Every 100g of Entomix contains protein (15g), fat (7g), calcium (235 mg), zinc (3 mg) and iron (9 mg).
- Instant porridge: Instant porridge is a cricket fortified porridge flour made from finely ground finger millet, amaranth grain and dried crickets. It is rich in protein, minerals, vitamins and omega 3 fatty acids and can reduce zinc and iron deficiencies and prevent malnutrition in children. Every 100g of Instant porridge contains proteins (16 g), fat (8 g), iron (9mg), Zinc (4mg) and calcium (257 mg).
Insect fortified food products
Insect powders can be used as an ingredient in fortification of diverse food products such as chapatis, cake, bread, cookies and muffins. Inclusion of edible insect flour in baked products increase their protein, fat, mineral and polyunsaturated fatty acid content with high consumer acceptabilty.
Insect oils
Processing of edible insects can also yield large quantities of oils that can be utilized in production of nutraceuticals, cosmetics and biofuel.
Commonly Reared Edible Insect Species for Food
Commonly reared insect species for food include crickets, locusts, grasshoppers and mealworms. Edible insect species reared at icipe include crickets (Gryllus bimaculatus; Scapsipedus icipe), grasshoppers (Ruspolia differens; Schistocerca gregaria) and mealworms (Tenebrio molitor; African mealworm).
icipe is involved in research to enhance sustainable production and use of insects as food. This is achieved through the identification of edible insect species for domestication; assessment of optimal diets and environmental conditions for their production; safety; nutritional, physicochemical and functional properties; processing, product fortification and assessment of sensorial properties and consumer acceptability of diverse insect based food products.