Nutritional and Functional Characterization of Edible Insects in Nigeria: A Sustainable Protein Source

Abstract

Introduction: Food insecurity in Africa persists due to extreme poverty, water scarcity, land degradation, and climate change. Many African countries continue to experience chronic hunger and malnutrition. To meet people’s nutritional needs, it’s important to use economical natural food sources, including edible insects. In Nigeria, edible insects play a vital role in human nutrition. Aim: This study investigated the nutritional value and functional properties of four commonly consumed insects: Rhynchophorus phoenicis larva, Oryctes rhinoceros larva, Acheta domesticus, and Macrotermes bellicosus. Method: Proximate composition, vitamin content, and functional properties were determined using standard analytical methods. Results: Statistical analysis revealed significant differences in lipid (8.3% - 28.7%), crude protein (31.9% - 38.2%), carbohydrate (3.1% - 31.9%), moisture (9.2% - 58.9%), and ash content (2.9% - 14.1%) among the insects. Vitamin A values ranged from 2.2 to 4.2 µM, while vitamin C values were between 11.5 and 56.8 µM. Functional properties showed variability in water and oil absorption capacity, emulsion activity, foaming capacity, and stability. Conclusion: These results indicate that these insects have potential as nutrient-rich food sources and could form the basis for new food products with considerable nutritional value.