Possible Uses of Edible Insects for Food and Feed – Summary
Article Sidebar
Main Article Content
Abstract
It is estimated that the world population will exceed 9 billion by 2050. This huge population growth will require us to at least double our current food production. However, we are also experiencing a gradual reduction in the amount of agricultural land used for food production worldwide as a result of global warming. Due to the increasing scarcity of raw materials, significant research is being carried out to identify plants and animals that can be used as alternative sources of protein for animal feed and food. Among the many possibilities, the use of insects is receiving considerable attention.
Edible insects have been traditionally consumed in many parts of the world, potentially contributing to world food security. It is estimated that at least 2 billion people regularly consume insects, not only for their nutritional value but also for their taste. However, in developed countries, especially in Western societies, insects are rarely consumed as it is considered culturally inappropriate. However, consumer perceptions can be changed.
Insects are considered to be a food with good energy and protein content, a good amino acid and fatty acid profile, and a high concentration of micronutrients such as copper. Some have high levels of iron, magnesium, manganese, phosphorus, selenium, and zinc, as well as riboflavin, pantothenic acid, and biotin. In addition to the properties that directly improve nutritional status, insects also have a positive impact on the environment. They play an important role in the biodegradation of waste and as pollinators in plant reproduction. In addition, they have a high feed conversion efficiency and are less dependent on arable land than conventional livestock farming, which allows for the production of resource-efficient food and feed. It should also be pointed out that they produce less greenhouse gases and use significantly less water than conventional livestock farming. Increasing the production and consumption of edible insects has an impact on economic and social conditions. Insect collection and cultivation can be carried out with minimal technical or capital inputs, providing income-generating opportunities for the poorest members of society.
Currently, the edible insect industry is growing fastest in Europe and the United States, where this trend is also associated with high meat consumption. In addition, it is recognised that the continued growth of the global insect industry is contributing to its continued market size, with applications beyond feed and food, such as feedstock and pharmaceutical uses.
Despite the many benefits of insect consumption, the future of the insect industry in Western societies is rather uncertain, as changing the cultural aversion to insects is not an easy task. Fortunately, increasing consumer knowledge about edible insects is also increasing the willingness to pay for insect foods. Research has shown that continuous promotional efforts to increase awareness, coupled with improvements in taste and presentation, have been successful in improving negative perceptions of insect consumption in some Western countries. In order to increase acceptance, consumers need to be made aware of the social, practical, and contextual factors influencing food consumption. These efforts will include continued education and promotion of the potential of edible insects to address environmental, population, and arable land loss issues today and in the future.
Downloads
Article Details
References
Park S, Yun E. (2018): Edible insect food: Current scenario and future perspectives. Food Sci Anim Resour Ind 7:12-20.
Belluco S, Losasso C, Maggioletti M, Alonzi CC, Paoletti MG, Ricci A. (2013): Edible insects in a food safety and nutritional perspective: A critical review. Compr Rev Food Sci Food Saf 12:296-313.
Dobermann D, Swift JA, Field LM. (2017): Opportunities and hurdles of edible insects for food and feed. Nutr Bull 42:293-308.
Patel S, Suleria HAR, Rauf A. (2019): Edible insects as innovative foods: Nutritional and functional assessments. Trends Food Sci Technol 86:352-359.
van Huis A. (2016): Edible insects are the future? Proc Nutr Soc 75:294-305.
van Huis A, van Itterbeeck J, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P. (2013): Edible insects: Future prospects for food and feed security. Food and Agriculture Organization of the United Nations, Rome.
Rumpold BA, Schluter OK. (2013a): Nutritional composition and safety aspects of edible insects. Mol Nutr Food Res 57:802-823.
Nakagaki, B. J.; DeFoliart, G. R. (1991): Comparison of diets for mass-rearing Acheta domesticus (Orthoptera: Gryllidae) as a novelty food, and the comparison of food conversion efficiency with values reported for livestock. J. Econom. Entom., 84 (3): 891-896
Nonaka, K. (2009): Feasting on insects. Entomological Research, 39(5), 304–312. http://dx.doi.org/10.1111/j.1748-5967.2009.00240.x.
Nongonierma AB, FitzGerald RJ. (2017): Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review. Innov Food Sci Emerg Technol 43:239-252.
Mlcek J, Rop O, Borkovcova M, Bednarova M. (2014): A comprehensive look at the possibilities of edible insects as food in Europe–a review. Pol J Food Nutr Sci 64:147-157.
Mutungi C, Irungu FG, Nduko J, Mutua F, Affognon H, Nakimbugwe D, Ekesi S, Fiaboe KKM. (2019): Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development. Crit Rev Food Sci Nutr 59:276-298.
Looy H, Dunkel FV, Wood JR. (2014): How then shall we eat? Insect-eating attitudes and sustainable foodways. Agric Human Values 31:131-141.
https://www.fao.org/3/a0701e/a0701e00.htm
https://www.wur.nl/upload_mm/2/8/0/f26765b9-98b2-49a7-ae43 5251c5b694f6_234247%5B1%5D
Ghosh S, Lee SM, Jung C, Meyer-Rochow VB. (2017): Nutritional composition of five commercial edible insects in SouthKorea. J Asia-Pac Entomol 20:686-694.
Ungai M. N. M, Mwangi J. F., Schliesske J., Ampe K.A.H.L. (2009): The Accompanying Fauna of Honey Bee Colonies (Apis mellifera) in Kenya, Entomologie heute 21 (2009), 127-140
Toledo, A., Burlingame, B. (2006): Biodiversity and nutrition: A common path toward global food security and sustainable development. Journal of Food Composition and Analysis, 19: 477-483.
Mlcek J, Rop O, Borkovcova M, Bednarova M. (2014): A comprehensive look at the possibilities of edible insects as food in Europe–a review. Pol J Food Nutr Sci 64:147-157.
van Thielen L, Vermuyten S, Storms B, Rumpold B, van Campenhout L. (2019): Consumer acceptance of foods containing edible insects in Belgium two years after their introduction to the market. J Insects Food Feed 5:35-44.
Murefu TR, Macheka L, Musundire R, Manditsera FA. (2019): Safety of wild harvested and reared edible insects: A review. Food Control 101:209-224.
Kohler R, Kariuki L, Lambert C, Biesalski HK. (2019): Protein, amino acid and mineral composition of some edible insects from Thailand. J Asia Pac Entomol 22:372-378.
Schluter O, Rumpold B, Holzhauser T, Roth A, Vogel RF, Quasigroch W, Vogel S, Heinz V, Jager H, Bandick N, Kulling A, Knorr D, Steinberg P, Engel KH. (2017): Safety aspects of the production of foods and food ingredients from insects. Mol Nutr Food Res 61:1600520.
Raheem D, Carrascosa C, Oluwole OB, Nieuwland M, Saraiva A, Millan R, Raposo A. (2018): Traditional consumption of and rearing edible insects in Africa, Asia and Europe. Crit Rev Food Sci Nutr 59:2169-2188.
Yhoung-aree J. (2010): Edible insects in Thailand: Nutritional values and health concerns. In Forest insects as food: Humans bite back. Durst PB, Johnson DV, Leslie RN, Shono K (ed). Food and Agriculture Organization of the United Nations, Bankok, Thailand. 201-216.
DeFoliart GR. (1999): Insects as food: Why the western attitude is important. Annu Rev Entomol 44:21-50.
Ramos-Elorduy BJ. (1997): The importance of edible insects in the nutrition and economy of people of the rural areas of Mexico. Ecol Food Nutr 36:347-366.
Han R, Shin JT, Kim J, Choi YS, Kim YW. (2017): An overview of the South Korean edible insect food industry: Challenges and future pricing/promotion strategies. Entomol Res 47:141-151.
van Huis A. (2016): Edible insects are the future? Proc Nutr Soc 75:294-305.
Yen AL. (2009): Edible insects: Traditional knowledge or western phobia? Entomol Res 39:289-298.
Yen AL. (2010): Edible insects and other invertebrates in Australia: Future prospects. In Forest insects as food: Humans bite back. Durst PB, Johnson DV, Leslie RN, Shono K (ed). FAO, Bangkok, Thailand. 65-84.
van Thielen L, Vermuyten S, Storms B, Rumpold B, van Campenhout L. (2019): Consumer acceptance of foods containing edible insects in Belgium two years after their introduction to the market. J Insects Food Feed 5:35-44.
Purschke B, Meinlschmidt P, Horn C, Rieder O, Jager H. (2018): Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis. Eur Food Res Technol 244:999-1013.
Yi L, van Boekel MAJS, Boeren S, Lakemond CMM. (2016): Protein identification and in vitro digestion of fractions from Tenebrio molitor. Eur Food Res Technol 242:1285-1297.
Rumpold BA, Schluter OK. (2013b): Potential and challenges of insects as an innovative source for food and feed production. Innov Food Sci Emerg Technol 17:1-11.
Veldkamp T, Bosch G. (2015): Insects: A protein-rich feed ingredient in pig and poultry diets. Anim Front 5:45-50.
Awoniyi TAM, Aletor VA, Aina JM. (2003): Performance of broiler-chickens fed on maggot meal in place of fishmeal. Int J Poult Sci 2:271-274.
Ramos-Elorduy J, Gonzalez EA, Hernandez AR, Pino JM. (2002): Use of Tenebrio molitor (Coleoptera: Tenebrionidae) to recycle organic wastes and as feed for broiler chickens. J Econ Entomol 95:214-220.
Hwangbo J, Hong EC, Jang A, Kang HK, Oh JS, Kim BW, Park BS. (2009): Utilization of house fly-maggots, a feed supplement in the production of broiler chickens. J Environ Biol 30:609-614.
Pretorius Q. (2011): The evaluation of larvae of Musca domestica (common house fly) as protein source for broiler production. Ph. D. Dissertation, Stellenbosch University, Stellenbosch, Republic of South Africa.
Litton E. (1993): Grasshopper consumption by humans and freerange chickens reduces pesticide use in the Philippines. Food Insects Newsletter 6:3.
Wang Y, Chen Y, Li X, Xia J, Du Q, Zhi C. (1996): Study on the rearing larvae of Tenebrio moliter Linne and the effects of its processing and utilizing. Acta Agriculture Universitatis Henansis 30:288-292.
Wang L, Li J, Jin JN, Zhu F, Roffeis M, Zhang XZ. (2017): A comprehensive evaluation of replacing fishmeal with housefly (Musca domestica) maggot meal in the diet of Nile tilapia (Oreochromis niloticus): Growth performance, flesh quality, innate immunity and water environment. Aquac Nutr 23:983-993.
Lock ER, Arsiwalla T, Waagbo R. (2016): Insect larvae meal as an alternative source of nutrients in the diet of Atlantic salmon (Salmo salar) postsmolt. Aquac Nutr 22:1202-1213.
Roncarati A, Gasco L, Parisi G, Terova G. (2015): Growth performance of common catfish (Ameiurus melas Raf.) fingerlings fed mealworm (Tenebrio molitor) diet. J Insects Food Feed 1:233-240.
Kurbanov AR, Milusheva RY, Rashidova SS, Kamilov BG. (2015): Effect of replacement of fish meal with silkworm (Bombyx mori) pupa protein on the growth of Clarias gariepinus Fingerling. Int J Fish Aquat Stud 2:25-27.
Swamy HV, Devaraj KV. (1994): Nutrient utilization by common carp (Cyprinus carpio Linn) fed protein from leaf meal and silkworm pupae meal based diets. Indian J Anim Nutr 11:67-71.
van Huis A, Oonincx DGAB. (2017): The environmental sustainability of insects as food and feed. A review. Agron Sustain Dev 37:43.
Rumpold BA, Schluter OK. (2013a): Nutritional composition and safety aspects of edible insects. Mol Nutr Food Res 57:802-823.
Melo V, Garcia M, Sandoval H, Jimenez HD, Calvo C. (2011): Quality proteins from edible indigenous insect food of Latin America and Asia. Emir J Food Agric 23:283-289.
Bukkens SG. (1997): The nutritional value of edible insects. Ecol Food Nutr 36:287-319.
Muzzarelli RAA, Boudrant J, Meyer D, Manno N, DeMarchis M, Paoletti MG. (2012): Current views on fungal chitin/chitosan, human chitinases, food preservation, glucans, pectins and inulin: A tribute to Henri Braconnot, precursor of the carbohydrate polymers science, on the chitin bicentennial. Carbohydr Polym 87:995-1012.
DeFoliart GR. (1999): Insects as food: Why the western attitude is important. Annu Rev Entomol 44:21-50.
de Castro RJS, Ohara A, dos Santos Aguilar JG, Domingues MAF. (2018): Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges. Trends Food Sci Technol 76:82-89.
Latunde-Dada GO, Yang W, Vera Aviles M. (2016): In vitro iron availability from insects and sirloin beef. J Agric Food Chem 64:8420-8424.
Sogari G. (2015): Entomophagy and Italian consumers: An exploratory analysis. Prog Nutr 17:311-316.
Schosler H, De Boer J, Boersema JJ. (2012): Can we cut out the meat of the dish? Constructing consumer-oriented pathwaystowards meat substitution. Appetite 58:39-47.
Bubler S, Rumpold BA, Jander E, Rawel HM, Schluter OK. (2016): Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae. Heliyon 2: e00218.
Mishyna M, Martinez JJI, Chen J, Benjamin O. (2019): Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Res Int 116:697-706.
Chen X, Feng Y, Chen ZY. (2009): Common edible insects and their utilization in China. Entomol Res 39:299-303. de Castro RJS, Ohara A, dos Santos Aguilar JG, Domingues MAF. 2018. Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges. Trends Food Sci Technol 76:82-89.
Liu DW, Sun QS, Li T. (2004): The anti-fatigue activity of polyhachis vicina roger extract in mice. Chin J Food Hyg 16:334-343.
Kim SA, Kim KM, Oh BJ. (2008): Current status and perspective of the insect industry in Korea. Entomol Res 38: S79-S85.
Vercruysse L, Smagghe G, Beckers T, van Camp J. (2009): Antioxidative and ACE inhibitory activities in enzymatic hydrolysates of the cotton leafworm, Spodoptera littoralis. Food Chem 114:38-43.
Dematheis F, Kurtz B, Vidal S, Smalla K. (2012): Microbial communities associated with the larval gut and eggs of the western corn rootworm. PLOS ONE 7:e44685.
Yun JH, Roh SW, Whon TW, Jung MJ, Kim MS, Park DS, Yoon C, Nam YD, Kim YJ, Choi JH, Kim JY, Shin NR, KIM SH, Lee WJ, Bae JW. (2014): Insect gut bacterial diversity determined by environmental habitat, diet, developmental stage, and phylogeny of host. Appl Environ Microbiol 80:5254-5264.
Douglas AE. (2015): Multiorganismal insects: Diversity and function of resident microorganisms. Annu Rev Entomol 60:17-34.
Ribeiro JC, Cunha LM, Sousa-Pinto B, Fonseca J. (2018): Allergic risks of consuming edible insects: A systematic review. Mol Nutr Food Res 62:1700030.
Abrams HL. (1987): The preference for animal protein and fat: A cross-cultural survey. Temple University Press, Philadelphia, PA, USA.
Smeathman H. (1781): Some account of the termites, which are found in Africa and other hot climates. In a letter from Mr.Henry Smeathman, of Clement's Inn, to Sir Joseph Banks, Bart. P. R. S. Philos Trans R Soc Lond 71:17810033.
Pemberton RW. (1994): The revival of rice-field grasshoppers as human food in South Korea. Pan-Pac Entomol 70:323-327.
Feng Y, Chen XM, Zhao M, He Z, Sun L, Wang CY, Ding WF. (2018): Edible insects in China: Utilization and prospects. Insect Sci 25:184-198.
Peigler RS. (1993): Wild silks of the world. Am Entomol 39:151-162.
Chakravorty J. (2014): Diversity of edible insects and practices of entomophagy in India: An overview. J Biodivers Biopros Dev 1:124.
Sungpuag P, Puwastien P. (1983): Nutritive value of unconventional protein source: Insect. Pochanagan Sarn 1:5-12.
Mercer CWL. (1993): Insects as food in Papua New Guinea. In Proceedings of Invertebrates Farming Seminar. Institute of Tropical Medicine, Antwerp, Belgium. pp 157-162.
Meyer-Rochow VB, Changkija S. (1997): Uses of insects as human food in Papua New Guinea, Australia, and North-East India: Cross-cultural considerations and cautious conclusions. Ecol Food Nutr 36:159-185.
Macfarlane WV. (1978): Aboriginal desert hunter-gatherers in transition. Symposium on the Nutrition of Aborigines, Common wealth Scientific and Industrial Research Organisation, Melbourne. 49-62.
Irvine G. (1989): Putting insects on the Australian menu. Food Aust 41:565-566.
Kelemu S, Niassy S, Torto B, Fiaboe K, Affognon H, Tonnang H, Maniania NK, Ekesi S. (2015): African edible insects for food and feed: Inventory, diversity, commonalities and contribution to food security. J Insect Food Feed 1:103-119.
Dufour DL. (1987): Insects as food: A case study from the northwest Amazon. American Anthropol 89:383-397.
Ruddle K. (1973): The human use of insects: Examples from the Yukpa. Biotropica 5:94-101.
Looy H, Dunkel FV, Wood JR. (2014): How then shall we eat? Insect-eating attitudes and sustainable foodways. Agric Human Values 31:131-141.
Piha S, Pohjanheimo T, Lahteenmaki-Uutela A, Kreckova Z, Otterbring T. (2018): The effects of consumer knowledge on the willingness to buy insect food: An exploratory cross-regional study in Northern and Central Europe. Food Qual Prefer 70:1-10.
House J. (2016): Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite 107:47-58.
Yi L, Lakemond CMM, Sagis LMC et al. (2013): Extraction and characterisation of protein fractions from five insect species. Food Chem 141, 3341–3348.
Ekpo KE & Onigbinde AO (2005): Nutritional potentials of the larva of Rhynchophorus phoenicis (F). Pak J Nutr 4, 287.
Gibson RS (2015): Dietary-induced zinc deficiency in low income countries: challenges and solutions The Avanelle Kirksey Lecture at Purdue University. Nutr Today 50, 49–55.
Christensen DL, Orech FO, Mungai MN et al. (2006): Entomophagy among the Luos of Kenya: a potential mineral source? Int J Food Sci Nutr 57, 198–203.
Bauserman M, Lokangaka A, Gado J et al. (2015): A cluster-randomized trial determining the efficacy of caterpillar cereal as a locally available and sustainable complementary food to prevent stunting and anaemia. Public Health Nutr 18, 1785–1792.
Skau JK, Touch B, Chhoun C et al. (2015): Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth: a randomized trial in Cambodia. Am J Clin Nutr 101, 742–751.
Yoon Y-I, Chung MY, Hwang J-S, Han MS et al. (2015): Allomyrina dichotoma (Arthropoda: Insecta) larvae confer resistance to obesity in mice fed a high-fat diet. Nutrients 7, 1978–1991.
Ushakova NA, Kovalzon VM, Bastrakov AI et al. (2015): The ability of Alphitobius diaperinus homogenates immobilized on plant sorbent to block the development of mouse parkinsonism. Dokl Biochem Biophys 461, 94–97.
Kinyuru JN, Kenji GM, Njoroge SM et al. (2010): Effect of processing methods on the in vitro protein digestibility and vitamin content of edible winged termite (Macrotermes subhylanus) and grasshopper (Ruspolia differens). Food Bioprocess Technol 3, 778–782.
Mujuru FM, Kwiri R, Clarice Nyambi CW et al. (2014): Microbiological quality of Gonimbrasia belina processed under different traditional practices in Gwanda, Zimbabwe. Int J Curr Microbiol Appl Sci 3, 1085–1094.
Verhoeckx KCM, Van Broekhoven S, den Hartog-Jager CF et al. (2014): House dust mite (Der p 10) and crustacean allergic patients may react to food containing Yellow mealworm proteins. Food Chem Toxicol 65, 364–373.