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Review article

https://doi.org/10.17508/CJFST.2022.14.1.04

Benefits of using edibleinsects as alternative protein source: A Review

Nura Abdullahi orcid id orcid.org/0000-0001-9143-6560 ; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano State, Nigeria
Enerst Chukwusoro Igwe ; Department of Food Science and Technology, Nnamdi Azikiwe University, PMB 5025, Awka, Anambra State, Nigeria
Munir Abba Dandago orcid id orcid.org/0000-0003-4840-9553 ; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano State, Nigeria


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Abstract

There is an urgent need for alternative protein sources due to the rapid population growth, climate change, environmental degradation by pollution, food-fuel competition and the reduction in arable land for agricultural use. Conventional livestock production is also deleterious to the environment due to the production of greenhouse gasses and ammonia. This article provides insights into the potentials of edibleinsects as novel food ingredients. The manuscript provides concise explanations for the need of embracing additional protein sources, edibleinsects consumption and their nutritional benefits and environmental and economic advantages of using edibleinsects as food. Literature was gathered through an online search on the Science Direct database and Google Scholar, relevant papers published between January 2002 and November 2020 were cited. Edibleinsects are good source of essential nutrients. They are rich in proteins and essential amino acids, contain good quality lipids and significant amounts of important minerals. They are potential source of proteins for humans and animals. They can play an important role in global food security by providing essential nutrients to the increasing global population. This can only be achieved when more attention is given to their production and processing. Creating awareness among new consumers on their nutritional and environmental benefits and the development of food products with appealing sensory properties will surely improve their acceptance as food.

Keywords

entomophagy; protein substitute; meat alternative; insect-eating; unconventional protein

Hrčak ID:

279382

URI

https://hrcak.srce.hr/279382

Publication date:

15.6.2022.

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