Entomophagy: Nutritional, ecological, safety and legislation aspects

Raheem, Dele; Raposo, António; Oluwole, Oluwatoyin; Nieuwland, Maaike; Saraiva, Ariana; Carrascosa, Carlos

doi:10.1016/j.foodres.2019.108672

Cited by 85 publications

(92 citation statements)

References 162 publications

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“…Orthopteran species are also known to contain satisfactory ratios of essential amino acids recommended for human consumption, making them a sustainable protein option for consumers looking for alternatives to traditional meat sources such as beef [ 73 ]. Therefore, the finalization of policies, guidelines and legislations developed for use of insect as food and feed should be accelerated and made operational to safeguard the consumer health and safety [ 74 , 75 , 76 , 77 ].…”

Section: Discussionmentioning

confidence: 99%

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Cheseto

Baleba

Tanga

et al. 2020

Foods

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Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study, we (1) compared the chemistry of the oils from two commonly consumed grasshoppers, the desert locust Schistocerca gregaria and the African bush-cricket Ruspolia differens with those of olive and sesame oils; (2) compared the proximate composition of a baked product (cookie) prepared from the oils; (3) identified the potential volatiles and fatty acids contributing to the aroma and taste; and (4) examined acceptance and willingness to pay (WTP) for the baked product among consumers with no previous experience of entomophagy. Our results showed that the insect oils were compositionally richer in omega-3 fatty acids, flavonoids, and vitamin E than the plant oils. Proximate analysis and volatile chemistry revealed that differences in aroma and taste of the cookies were associated with their sources of oils. Consumers’ acceptance was high for cookies prepared with R. differens (95%) and sesame (89%) oils compared to those with olive and S. gregaria oils. Notably, cookies prepared with insect oils had more than 50% dislike in aroma and taste. Consumers’ willingness to pay for cookies prepared with insect oils was 6–8 times higher than for cookies containing olive oil, but 3–4 times lower than cookies containing sesame oil. Our findings show that integrating edible insect oils into cookies, entices people to ‘‘take the first step” in entomophagy by decreasing insect-based food products neophobia, thereby, contributing to consumers’ acceptance of the baked products. However, future research should explore the use of refined or flavored insect oils for bakery products to reduce off-flavors that might have been perceived in the formulated food products

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Section: Discussionmentioning

confidence: 99%

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Cheseto

Baleba

Tanga

et al. 2020

Foods

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“…The substitution of livestock production with insect farming also has various environmental advantages such as lower greenhouse gas emission, lower withdrawal of freshwater, and less land required [55]. As noted recently by Hawkey et al, the insects mostly used for animal feed are black soldier fly larvae and mealworms [51].…”

Section: Is Insect-based Protein a Solution?mentioning

confidence: 99%

COVID-19 Pandemic Is a Call to Search for Alternative Protein Sources as Food and Feed: A Review of Possibilities

et al. 2021

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The coronavirus disease 2019 (COVID-19) pandemic is a global health challenge with substantial adverse effects on the world economy. It is beyond any doubt that it is, again, a call-to-action to minimize the risk of future zoonoses caused by emerging human pathogens. The primary response to contain zoonotic diseases is to call for more strict regulations on wildlife trade and hunting. This is because the origins of coronaviruses such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), SARS-CoV, Middle East respiratory syndrome coronavirus (MERS-CoV), as well as other viral pathogens (e.g., Ebola, HIV) are traceable to wild animals. Although COVID-19 is not related to livestock animals, the pandemic increased general attention given to zoonotic viral infections—the risk of which can also be associated with livestock. Therefore, this paper discusses the potential transformation of industrial livestock farming and the production of animal products, particularly meat, to decrease the risks for transmission of novel human pathogens. Plant-based diets have a number of advantages, but it is unrealistic to consider them as the only solution offered to the problem. Therefore, a search for alternative protein sources in insect-based foods and cultured meat, important technologies enabling safer meat production. Although both of these strategies offer a number of potential advantages, they are also subject to the number of challenges that are discussed in this paper. Importantly, insect-based foods and cultured meat can provide additional benefits in the context of ecological footprint, an aspect important in light of predicted climate changes. Furthermore, cultured meat can be regarded as ethically superior and supports better food security. There is a need to further support the implementation and expansion of all three approaches discussed in this paper, plant-based diets, insect-based foods, and cultured meat, to decrease the epidemiological risks and ensure a sustainable future. Furthermore, cultured meat also offers a number of additional benefits in the context of environmental impact, ethical issues, and food security.

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“…With a wider insect diversity, the nutritional status of people should improve while costs get reduced (Dickie, Miyamoto & Collins, 2019). For instance, mealworms consist of six fatty acids and unsaturated omega-3 components that are equivalent to those found in commonly consumed fishes, and also higher than those found in pigs and cattle (Raheem et al, 2019). Since nutrition has been one of the core components in the evolution of economic policies as well as family welfare, it is necessary that the insect eating habits of ethnic people in the study area must be widely augmented while focussing on the preservation of its insect diversity.…”

Section: Entomophagy Food Security and Its Economic Implicationsmentioning

confidence: 99%

Diversity of edible insects in a Natural World Heritage Site of India: entomophagy attitudes and implications for food security in the region

Hazarika

Kalita

Khanna³

et al. 2020

PeerJ

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Insects not only play a significant role in the ecological process of nature but since pre-historic times have also formed a part of the human diet. With a still growing population and skewed demographic structures across most societies of the world, their role as nutrient-rich food has been increasingly advocated by researchers and policymakers globally. In this study, we examine the edible insect diversity and entomophagy attitudes of ethnic people in Manas National Park, a UNESCO Natural World Heritage Site, located in Assam (India). The study involved a field investigation through which the pattern of entomophagy and the attitude towards insect-eating was studied. Following this, we examined the edible insect diversity and abundance at different sampling points. A total of 22 species of edible insects belonging to fifteen families and eight orders were recorded from different habitat types. Out of these 22 species, Orthopterans showed a maximum number of eight species followed by Hymenoptera (four), Hemiptera (three), Lepidoptera (two), Blattodea (two) and one species each from Coleoptera, Odonata, and Mantodea. Dominance, diversity, and equitability indices were computed along with the relative abundance of the insects concerning four habitat types. Aspects of the economic significance of entomophagy were also observed during the field investigation. To manage insects in the interest of food security, more attention should be given to sustainable collecting and rearing methods emphasizing their economic, nutritional, and ecological advantages.

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Entomophagy: Nutritional, ecological, safety and legislation aspects

Cited by 85 publications

References 162 publications

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

COVID-19 Pandemic Is a Call to Search for Alternative Protein Sources as Food and Feed: A Review of Possibilities

Diversity of edible insects in a Natural World Heritage Site of India: entomophagy attitudes and implications for food security in the region

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