Processed products of termites and lake flies: improving entomophagy for food security within the lake victoria region

Abstract

Among the factors contributing to food shortage in Africa are lack of appropriate preservation and storage facilities, tropical heat and poor road network for marketing produce. High food spoilage caused by high temperatures of the tropical areas necessitates storage for all householders. Marginal areas of Lake Victoria often suffer protein deficiency due to dependence on narrow base sources of protein, most of which get spoilt during storage. The lake region is endowed with plenty of edible insects. Edible insects can provide partial solution to food insecurity. The aim of this project was to promote entomophagy for food security by adding value to termites and lake flies, enhancing taste and preference of edible insects, and improving shelf life of edible insect products in marginal areas with food insecurity. Two specific objectives examined were to add value by processing termites and lake flies into readily acceptable consumer products; and to test acceptability of processed products of termites and lake flies across different audiences. Samples of termites and lake flies were collected and processed in the laboratory under different types of cooking methods such as baking, boiling and steam cooking under pressure. The processed products included crackers, muffins, sausages and meat loaf. The products were tested among convenient sampled respondents. Processing the products added value based on organoleptic tests and minimized the fear of eating insects among many people. Not only marginal areas with limited protein foods but all areas with these insects can improve their food situation by value adding to these available resources. Mostly, people are familiar with these insects, therefore, the processed products of lake flies and termites were readily accepted, which could make their commercialization easier. It was concluded that processing edible insects into conventional consumer products encourages entomophagy and has potential for income generation and food security within the lake region.

Edible insects are the future?

“…Processing insects into familiar products. In Kenya, termites and lake flies were baked, boiled and steam cooked under pressure and processed into crackers, muffins, sausages and meat loaf (116) . Consumers, familiar with edible insects accepted these processed insects readily and it facilitated commercialisation.…”

Typical edible non-dairy animal products in Africa from local animal resources

“…Insects are often consumed as a whole, fried, sundried smoked, steamed in banana leaves (Uganda) or roasted in hot ash and sand (winged termites Hodotermes mossambicus in Botswana; Nonaka 1996), but they can also be processed into granular or paste forms. In East Africa, sun-dried termites can be grounded into powder and mixed with other food ingredients by baking, boiling, steaming or processing them into crackers, muffins, sausages or meatballs (Kinyuru et al 2009;Ayieko et al 2010).…”

Consumers’ salient beliefs regarding foods from edible insects in Kenya: A qualitative study using concepts from the theory of planned behaviour

“…Despite the documented benefits associated with consumption of FEI, few studies targeting FEI consumption behaviours have been conducted in Kenya [4,6,11]. These studies focused on potential for eating FEI, nutrient composition as well as product liking.…”

“…The western part was relevant for this study because consumption of edible insects is culturally rooted. Additionally, Siaya and Vihiga counties have hosted numerous pilot programmes for edible insect-products, especially cricket foods [6,11]. To provide contrast, Machakos County, where little or no edible insects is consumed was selected.…”

“…The iron content in mopane caterpillars varies from 31-77 mg per 100 g of dry weight versus only six mg per 100 g of dry weight in beef, while special compounds (sterols) found in the locusts, grass hoppers (Nsenene in Uganda), and crickets can help fight some cancers and bad fat, which is the cause of heart problems [10,12]. For the environment, they can present a series of benefits such as reduced land and water requirements, low greenhouse gas (GHG) emissions, little risk of zoonotic infections, and fewer problems with animal welfare issues [12].Despite the documented benefits associated with consumption of FEI, few studies targeting FEI consumption behaviours have been conducted in Kenya [4,6,11]. These studies focused on potential for eating FEI, nutrient composition as well as product liking.…”