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Nutritional composition of insect types most commonly consumed by the Olugboja Community of Ondo State, Nigeria

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Abstract

Edible insects have a varied nutritional value and have been a part of the human diet since the early ages. Protein-energy malnutrition (PEM) remains a challenge, particularly in developing regions, because of prevalent poverty and food insecurity and the high prices of conventional animal protein sources. There is an urgent need to find alternative affordable sources of quality protein. This study determined the nutritional composition of some commonly consumed insect species: cricket, palm weevil, termite and grasshopper. Protein was the most abundant macronutrient in all the insect species, it ranged from 36.5 % in palm weevil to 60.2 % in termite. The fat percentage was lowest in cricket (17.5 %) and highest in palm weevil (39.5 %). The analysed insects proved to be a good source of fibre which is mainly represented by chitin found in the insect exoskeleton. The fibre content ranged between 3.2 % in palm weevil to 5.2 % in termite and grasshopper. Total ash content ranged between 4.1 % (grasshopper) to 5.7 % (palm weevil). The carbohydrate content of termite was the lowest at 5.2 %, while cricket recorded the highest at 16.1 %. Amino acids were present in substantial amounts in all insects, including lysine and methionine. All insect species were rich in magnesium, copper, iron, and zinc and the levels were comparable to the FAO/WHO/UN recommended daily intakes (mg/day) for minerals.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, 3209, Scottsville, Pietermaritzburg, South Africa

    Temitope D. Awobusuyi, Muthulisi Siwela & Kirthee Pillay

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  1. Temitope D. Awobusuyi
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  2. Muthulisi Siwela
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  3. Kirthee Pillay
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Contributions

Conceptualisation of the study was done by TDA, KP and MS; Methodology by TDA, KP and MS; Investigation TDA, KP and MS; Resources, KP and MS; Data curation, TDA. Writing-original draft preparation, TDA; Review and editing of the research, KP and MS. All authors provided critical review and commentary on the draft manuscript and approved the final manuscript.

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Correspondence to Muthulisi Siwela.

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Awobusuyi, T.D., Siwela, M. & Pillay, K. Nutritional composition of insect types most commonly consumed by the Olugboja Community of Ondo State, Nigeria. Int J Trop Insect Sci 41, 2975–2982 (2021). https://doi.org/10.1007/s42690-021-00483-x

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