Entomophagy: Insects As Food Entomophagy: Insects As Food

Provisional chapter Chapter 10 Entomophagy: Insects as Food Entomophagy: Insects as Food Tiencheu Bernard and TiencheuHilaire Macaire Bernard Womeni and Hilaire Macaire Womeni Additional information is available at the end of the chapter Additional information is available at the end of the chapter http://dx.doi.org/10.5772/67384 Abstract Due to the increasing cost of animal proteins, food and feed insecurity, population growth, and increasing need for protein-rich food in the developed and less developed countries, alternative sources of protein-rich food are highly needed. Scientific research has shown that edible insects are a very rich source of proteins and other nutrients. Hence, insect consumption might help revolutionaries’ food and feed insecurity and thus replace the conventional animal source. This work assesses the potential of insects as food for humans and feed for animals and gathers existing information and research on edible insects. The assessment is based on the most recent and complete data available from various sources and experts around the world, because lack of a complete data on edible insects reduces consumer confidence and limits integration of edible insect consumption with other food sources. Considering the nutritional, economic, and ecological advantages of edible insects over conventional livestock, much attention should therefore be given to their method of collection as this will help improve their availability. This could be achieved by improved conservation or by raising them as a minilivestock. Considering the economic, nutritional, and ecological advantages of this traditional food source, its promotion deserves more attention both from national governments and assis- tance programs. Keywords: edible insects, entomophagy, minilivestock, food and feed security, conservation 1. Introduction Entomophagy, the consumption of insects, is rooted in human evolutionary history [1]. Insects have played an important part in the history of human nutrition in Africa, Europe, Asia, and Latin America. Over 1900 species of insects are known worldwide to be part of human diets; © 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons ©Attribution 2016 The Author(s). License (http://creativecommons.org/licenses/by/3.0), Licensee InTech. This chapter is distributed under which the termspermits of unrestrictedthe Creative use,Commons Attributiondistribution, License and reproduction (http://creativecommons.org/licenses/by/3.0), in any medium, provided the original which work permits is properly unrestricted cited. use, distribution, and reproduction in any medium, provided the original work is properly cited. 234 Insect Physiology and Ecology some important groups include grasshoppers, caterpillars, beetle grubs, wringed termites, bees, worms, ant brood, cicadas, and a variety of aquatic insects [2]. It is interesting to know that more than two billion people consume insects on a regular basis, and insect eating provides a significant proportion of the animal proteins consumed in some regions [3]. Because entomophagy is widely practiced, and because it compares favorably with nutrient and envi- ronmental aspects of conventional livestock rearing, it has the potential to contribute substan- tially to reducing undernutrition among an expanding global population [3]. 2. Diversity of edible insect species in the world Insects have been in existence for at least 400 million years, making them among the earliest land animals. They diverged as members of one of the largest subphyla in arthropods more than 390 million years ago experiencing a rapid evolution and radiation that is considered faster than any other group [4]. The class insects are the largest animal group on earth and constitute as much as 80% of the animal kingdom. Because of the nutritional importance of edible insects and their huge availability, this has attracted their consumption by more than two billion people on a daily basis [5]. Over 1900 species of edible insects in 300 ethnic groups in 113 countries worldwide have been recorded by various authors to be part of human diet (Table 1) [6]. According to Van Huis et al. [3], 246 species of edible insects have been reported in 27 countries in Africa. Another study Order Species Location Lepidoptera Anaphe panda (Boisduval) DRC, Zambia, Cameroon, Congo, CA Republic, Zimbabwe, Nigeria, Tanzania Cirina forda (Westwood) DRC, Zambia, South Africa, Botswana, Burkina Faso, Nigeria, Mozambique, Namibia, Ghana, Togo, Chad Dactyloceras lucina (Drury) DRC, Zambia, South Africa, Botswana, Burkina Faso, Nigeria, Mozambique, Namibia, Ghana, Togo, Chad Gynanisa ata Strand DRC, Zambia, South Africa, Botswana, Burkina Faso Anaphe venata Butler Zambia, Nigeria, Ivory Coast, Sierra Leone, Guinea, Liberia, Guinea Bissau Orthoptera Acanthacris ruficornis (Fabricius) DRC, Zambia, South Africa, Botswana, Burkina Faso, Nigeria, Mozambique, Namibia, Ghana, Togo, Chad Ruspolia differens (Serville) DRC, Zambia, South Africa, Cameroon, Congo, CA Republic, Zimbabwe, Burkina Faso, Malawi, Mali Zonocerus variegatus Linnaeus) DRC, Zambia, South Africa, Cameroon, Zimbabwe, Kenya, Uganda, Tanzania, Malawi Coleoptera Oryctes boas (Fabricius) DRC, Cameroon, Congo, CA Republic, Nigeria, Ivory Coast, Sao Tomé, Guinea, Ghana, Liberia Rhynchophorus phoenicis (Fabricius) Thailand, Australia, Nigeria, Ivory Coast, Sierra Leone, Guinea, Liberia, Guinea Bissau DRC, Congo, Botswana Entomophagy: Insects as Food 235 http://dx.doi.org/10.5772/67384 Order Species Location Hymenoptera Apis mellifera (Linnaeus) Mexico, Cameroon, Congo, CA Republic, Nigeria, Angola, Ivory Coast, Niger, Sao Tomé, Guinea Carebara vidua (Smith) DRC, Zambia, South Africa, Zimbabwe, Botswana, Malawi, Sudan, Kenya, South Sudan Carebara lignata Westwood Zambia, South Africa, Zimbabwe, Botswana, Sudan, Mozambique, Namibia, South Sudan Isoptera Macrotermes subhyalinus (Rambur) Zambia, Angola, Kenya, Togo, Burundi, Ivory Coast, Canada, the USA Macrotermes falciger (Gerstäcker) Zambia, Zimbabwe, Burkina Faso, Burundi, Benin, Australia, the Netherlands Macrotermes natalensis (Haviland) DRC, Cameroon, Congo, CA Republic, Nigeria, Burundi, South Africa, Zimbabwe, Nigeria, Malawi Sources: Banjo et al. [8], Igwe et al. [9], Opara et al. [10], Kelemu et al. [11]. Table 1. Diversity and location of the most consumed edible insects in the world. carried out 2 years later by Ramos-Elorduy noted that Africa is one of the most important hot spots of edible insect biodiversity in the world with 524 species recorded from 34 African countries [7]. These species are mostly of the orders Orthoptera, Lepidoptera, Coleoptera, Hymenoptera, and Isoptera. Below is a checklist of the most consumed edible insect species in the world and their orders and locations (Figure 1). Figure 1. Recorded number of edible insect species, by country. Source: Centre for Geo Information, Wageningen University, based on data compiled by Jongema, 2012 [21]. Banjo et al, [8]; Igwe et al, [9]; Opera et al, [10]; Kelemu et al, [11]. 236 Insect Physiology and Ecology 3. Why eat insects? Hunger and malnutrition is a serious problem in the ever-expanding human population. With the high rate at which the world population is growing, the world food supply should grow at the same rate, if not faster. Therefore, the search for new food sources including the identification and development of localized ethnic ones continues 3[ ]. In most part of the world, particularly in Africa and Latin America, food resources are becoming increasingly scarce and the importing of foods is becoming more expensive. It is thus imperative to identify and develop indigenous food resources. To effectively respond not just to rapid population growth but also to other pressing challenges, researchers have turned their attention to insects not only because of their abundance, enormous biomass, and high- quality protein but also because of the time-honored practice among many culturally diverse peoples of Africa and Latin America of consuming live, roasted, and fried insects, providing them with a nutritious protein of good quality and high digestibility [12, 13]. The choice of insects as food is further strengthened by the fact that they also constituted rich sources of fat, vitamins, and minerals, especially iron and zinc [14]. 4. Edible insects as food for humans and feed for animals Insects are the most abundant and most diverse multicellular organisms on planet earth and are thought to account for about 80% of all species [15]. Numerous crops rely on them for pollina- tion, and their importance extends into their other agricultural and human health benefit [16]. Over 1900 species of insects are known to be part of human diets, more than 2 billion people consume insects on a regular basis, and insect eating provides a significant proportion of the animal protein consumed in some regions [3, 17]. In fact, in many developing countries and among various cultures scattered throughout the world, insects remain a vital and pre- ferred food and an essential source of protein, fat, minerals, and vitamins [18]. This is because some edible insects have been shown to have nutritional value that can be compared with meat and fish, while others have higher proportion of proteins, fat, and energy value [19]. This has become especially important as the need for alternative protein sources increases due to rapid urbanization in developing countries and the shifts in the composition of global food

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