African traditional use of edible insects and challenges towards the future trends of food and feed

Abstract

In the current times of climate change, the intense use of insects as a protein source is gaining popularity worldwide, and will likely contribute to increased nutrient intake in food and feed due to its nutritional, ecological, nutraceutical, and medicinal potential. Ancient traditional consumption of wild-harvested insects in Africa is a valuable but diminishing resource. There is a need for improved technology in insect rearing to match production with the current population pressure since we can no longer depend on wild collection. The current legislation within the European Union opens a pathway towards acceptance, increased consumption, and marketing of edible insects, which already had a big role in African nutrition as a portion of seasonal food. Food security and expensive animal protein sources are a setback in Africa and there is a need to search for alternative sources to curb malnutrition. Insect use in animal feed is gaining momentum in pig, fish, pet, and poultry feed. To meet the rising demand for insect protein in animal feed, it calls for new ways to increase availability while addressing food quality, safety, and environmental sustainability. Apart from their importance as a source of nutrients, insects help to recycle organic waste, and the remaining portion can be used in plant protection and as a soil modifier. This review, therefore, undertakes exploration and outlook on the ancient utilisation of edible insects in Africa, current efforts to improve through farming, and the challenges faced with the hope that traditional practices will shape the future of the edible insect industry.

Edible cockroaches as food and feed – A systematic review on health benefits, nutritional aspects and consumer acceptance

“…-People in Africa consume insect because it has a high protein content, accessible and sustainable source for low-income households. Kipkoech et al, 2023;Matandirotya et al, 2022;Ochieng et al, 2023 Latin America -Mexican cuisine generally does not feature many cockroach-based dishes -In certain regions, it is occasionally used as a topping on nachos or snack for culinary enjoyment. Some also incorporated into specific taco recipes.…”

“…Edible cockroaches hold significant promise as a sustainable protein source. They can efficiently convert feed into protein, requiring fewer resources than conventional livestock, and their rapid growth and reproductive rates enable large-scale production (El Hajj et al, 2022;Kipkoech et al, 2023). Edible cockroaches can be cultivated using organic waste materials, leading to a reduced environmental footprint compared to conventional feed production methods.…”

“…Cockroaches can be incorporated into protein bars, snacks, or powdered forms, offering a sustainable protein option for human consumption (Boate and Suotonye, 2020;Kipkoech et al, 2023). Cockroaches have a high nutritional value especially in protein and amino acids.…”

Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil (Rhynchophorus ferregineus) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets

“…According to Thai traditional knowledge and practices involving the usage of edible insects, including toxicological facts that are retained from memory, sago palm weevil larvae (SPWL) are safe for human consumption. Because of their excellent nutritional content and distinct taste and flavor, SPWL are widely consumed in numerous regions of the world, particularly in Asia and Africa [ 8 , 9 , 10 , 11 ]. Trade in edible insects, specifically SPWL, holds immense promise because some countries, like Thailand, even grow SPWL on a commercial scale for the food industry [ 12 ].…”

Nudging Consumer Behavior with Social Marketing in Portugal: Can Perception Have an Influence over Trying Insect-Based Food?

“…It can be sustained in conditions of catastrophic climate change, war–associated events, and other events associated with problems related to the size of the human population or with the trend in the natural feeding of animals (e.g., the feeding of birds on the ground), which involve the natural consumption of insects [ 2 ]. Finally, from a food safety point of view, research is only at the beginning regarding contamination (microbial, chemical, parasitic) of these food sources [ 3 ], as well as the allergic reactions caused by these foods to some consumers. Nevertheless, the nutritional value of insects is high.…”