Preliminary studies on alternative substrate for multiplication of African palm weevil under captive management

Ebenebe, C.I.; Okpoko, Valentine Obinna

doi:10.3920/jiff2015.0089

Cited by 18 publications

(9 citation statements)

References 5 publications

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“…First, insects themselves carry and disperse a guild of appropriate microorganisms helping them to establish an insect-favorable habitat. Phytophagous [ 233 ] and sarcosaphrophagous Diptera [ 234 ] often use their bacteria to digest their feed. Mouthparts and gross maggot morphology are specialized purposely for the job, even in the less specialized Hermetia [ 235 ].…”

Section: Insects As Sources Of Dietary Proteinsmentioning

confidence: 99%

“…Bacteria have a different exciting role in recycling byproducts associated with insect rearing [ 237 ]. In captive mass breeding of well-accepted Palm Weevil grubs [ 233 ], bacteria play a relevant part in pre-digesting the artificial diet matter. A further argument about food insect association with microorganisms consists in fermenting bacteria associated with processed, stored, and traded food insects [ 243 ].…”

Section: Insects As Sources Of Dietary Proteinsmentioning

confidence: 99%

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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.

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Section: Insects As Sources Of Dietary Proteinsmentioning

confidence: 99%

Section: Insects As Sources Of Dietary Proteinsmentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Other common species are palm weevils larvae and beetles, such as Rhynchophorus ferrugineus, while Rhynchophorus palmarum is more common in Latin America. Palm weevil larvae and beetles (Rhynchophorus phoenicis) are highly appreciated throughout Africa, and can be reared on cheap substrates (Ebenebe and Okpoko 2016) A summary on the extent of entomophagy in 15 Asian countries is summarised in Table 8, which indicates the production mode and utilisation. Wild harvesting is still very widespread among the countries for both subsistence and commercial purposes, even though farming is more likely to boost commercialisation (Yen 2015).…”

Section: Asiamentioning

confidence: 99%

Traditional consumption of and rearing edible insects in Africa, Asia and Europe

Raheem

Carrascosa

Oluwole

et al. 2018

Critical Reviews in Food Science and Nutrition

227

148

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The traditional consumption of edible insects is common in one third of the world's population, mostly in Latin America, Africa and Asia. There are over one thousand identified species of insects eaten in some stage of their life cycle; and they play important roles in ensuring food security. The most common way to collect insects are from the wild, which is seasonal with limited availability and has an increasing demand resulting in a disruption to the ecosystem. There is a growing interest shown in rearing insects for commercial purposes, and an industrial scale production will be required to ensure steady supplies. Industrial production will need to take into account the living environment of insects, the nutritional composition of their feed and the overall efficiency of the production system. We provide a short overview on the consumption of and rearing insects in Africa, Asia and Europe. For Africa, a snapshot is given for Nigeria, Ghana, Central African Republic, Kenya and Uganda, while the following countries are reported for Asia: China, Japan, Lao People's Democratic Republic, Thailand and Vietnam. In addition, a list of insect species with the highest potential for food and feed in the European Union is provided with some reference to The Netherlands and Finland. The review concludes that there is need to better understand the rearing and farming procedures that will yield high quality edible insects in Africa, Asia and Europe.

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“…These systems of farming represent 30 to 75% of the household income in the study area. (Ebenebe & Okpoko, 2016) reported 8 different culturing substrates for rearing Palm weevil (coconut fiber, coconut fiber with palm wine, sawdust of mahogany, sawdust of mahogany with palm wine, palm frond petiole, palm bunch midrib, sugarcane tops (SCT), spoilt watermelon (SWM)). The result revealed that the larva thrived better in spoilt water melon and sugarcane top but failed to pupate in SWM.…”

Section: Entrepreneurial Potentials Of Farming Insects For Foodmentioning

confidence: 99%

Entrepreneurial Potentials of Insect Farming in Nigeria

2019

JNSR

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Insects provide a wild variety of uses and benefits ranging from Agriculture to medicine, industries and research. They have been reared for food, feed, silk production and dye making. Recently, a lot attention has been drawn worldwide to the usefulness of insect in the food and feed industry because of their high nutrition contents and environmental sustainability. For these reasons, a lot of insect based entrepreneurs have sprung up in Africa in response to this development, but in Nigeria only few entrepreneurs are interested in engaging in insect farming due to information gap. This research aims to bridge the gap by identifying species of insects that can be farmed, for what purpose they are farmed, potentials embedded in insect product development, and factors affecting edible insect entrepreneurs in Nigeria. Data were sourced by querying many research databases outlets such as science direct, researchgates, google scholar, Ajol and so on. This research identifies palm weevil, crickets, grasshopper and pallid emperor moth as insect that can be farmed with high demand as food in Nigeria. The maggot of housefly and Black soldier fly are recommended for animal feed and silk warm for textile industry. The review recommends that the government should encourage insect entrepreneurs in Nigeria through training and improve extension services.

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Preliminary studies on alternative substrate for multiplication of African palm weevil under captive management

Cited by 18 publications

References 5 publications

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Traditional consumption of and rearing edible insects in Africa, Asia and Europe

Entrepreneurial Potentials of Insect Farming in Nigeria

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