Edible insects collected from forests for family livelihood and wellness of rural communities: A review

Gahukar, R. T.

doi:10.1016/j.gfs.2020.100348

Cited by 50 publications

(62 citation statements)

References 91 publications

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“…In North-East India, some highly appreciated species of edible insects are available (mostly seasonally) for sale at the local markets, but their cost is often higher than that of conventional animal meats or food of vertebrate origin [ 13 , 14 ]. This holds true also for Laos [ 15 ], Cameroon and many other African countries [ 16 , 17 ]. Nonetheless, the local people prefer the insects because of their taste and for traditional aspects [ 13 , 14 , 18 ].…”

Section: Introductionmentioning

confidence: 74%

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Meyer-Rochow

Gahukar²,

Ghosh

et al. 2021

Foods

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141

116

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Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data (based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.

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Section: Introductionmentioning

confidence: 74%

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Meyer-Rochow

Gahukar²,

Ghosh

et al. 2021

Foods

Self Cite

141

116

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“…In addition, consumption of insects is good for human wellbeing, as the nutritional value of edible insects can help promote human health, and reduce the vulnerability to malnutrition of children, pregnant women, and older people [ 40 ]. Edible insects can also improve the well-being of vulnerable people living with malnutrition, child stunting, and macronutrient deficiencies [ 41 , 42 , 43 , 44 ].…”

Section: Introductionmentioning

confidence: 99%

Indigenous Knowledge about Consumption of Edible Insects in South Africa

Hlongwane

Slotow

Munyai

2020

Insects

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Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or staple source of food. However, indigenous knowledge about insect consumption is being lost because recent generations have adopted western methods and paid less attention to traditional practices. We conducted 500 questionnaires in five local municipalities in Kwazulu-Natal (KZN), and 122 questionnaires in four local municipalities in Vhembe district in Limpopo, South Africa, to document indigenous knowledge about edible insects’ consumption, collection, and preparation methods used in Limpopo and KZN. Eight insect species belonging to five insect orders were used as food in Limpopo and KZN, with mopane worms (94%) and termites (70%) being the most preferred species by respondents in Limpopo and KZN, respectively. Ninety-five percent of the respondents occasionally consumed insects in Limpopo, while only 28% did so in KZN. Nutritional benefits and tradition were the main reasons for consuming insects. Edible insects are a nutritious diet and play an important role in people’s livelihoods in rural areas. However, there was a notable decline in entomophagy, particularly in KZN. The decline may be related to occidental acculturation, discomfort associated with eating insects, and declining insect availability. To promote entomophagy, the authorities should encourage people to include edible insects in their diets because of their nutritional value. In addition, edible insect flour should be incorporated in food products such as biscuits, bread, energy bars, cereal, and cookies to promote acceptability.

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“…Further, collection of edible insects (those considered as pests) for human consumption has a positive impact on the agricultural crops, being an alternative and efficient biological control method. Thus, consumption coupled with conservation of edible insects can benefit people as well as nature in an area and lead to a sustained use of this important bio-resource [33]. While the use value of different insect species has demonstrated that every Naga tribe has a preference of its own with regard to insect consumption [23], members of the Naga tribes are very specific with the way an insect is prepared for consumption such as boiling in a little amount of water (boiled), cooking with local spices/local ingredients (cooked), frying in hot oil (fried), cooking over fire or over hot charcoal (roasted), as chutney, or eaten raw.…”

Section: Consumption Of Edible Insectsmentioning

confidence: 99%

Traditional Knowledge of the Utilization of Edible Insects in Nagaland, North-East India

Mozhui

Kakati

Kiewhuo

et al. 2020

Foods

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Located at the north-eastern part of India, Nagaland is a relatively unexplored area having had only few studies on the faunal diversity, especially concerning insects. Although the practice of entomophagy is widespread in the region, a detailed account regarding the utilization of edible insects is still lacking. The present study documents the existing knowledge of entomophagy in the region, emphasizing the currently most consumed insects in view of their marketing potential as possible future food items. Assessment was done with the help of semi-structured questionnaires, which mentioned a total of 106 insect species representing 32 families and 9 orders that were considered as health foods by the local ethnic groups. While most of the edible insects are consumed boiled, cooked, fried, roasted/toasted, some insects such as Cossus sp., larvae and pupae of ants, bees, wasps, and hornets as well as honey, bee comb, bee wax are consumed raw. Certain edible insects are either fully domesticated (e.g., Antheraea assamensis, Apis cerana indica, and Samia cynthia ricini) or semi-domesticated in their natural habitat (e.g., Vespa mandarinia, Vespa soror, Vespa tropica tropica, and Vespula orbata), and the potential of commercialization of these insects and some other species as a bio-resource in Nagaland exists.

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Edible insects collected from forests for family livelihood and wellness of rural communities: A review

Cited by 50 publications

References 91 publications

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Indigenous Knowledge about Consumption of Edible Insects in South Africa

Traditional Knowledge of the Utilization of Edible Insects in Nagaland, North-East India

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