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African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components

  • Abdalbasit Adam Mariod

Table of contents

  1. Front Matter
    Pages i-vi
  2. Arnold van Huis
    Pages 1-17
  3. Cordelia Ifeyinwa Ebenebe, Oluwatosin Samuel Ibitoye, Inwele Maduabuchi Amobi, Valentine Obinna Okpoko
    Pages 19-51
  4. Karanjit Das
    Pages 53-58
  5. Nils Th. Grabowski
    Pages 59-81
  6. Miklós Mézes, Márta Erdélyi
    Pages 83-94
  7. Beatrice Mofoluwaso Fasogbon
    Pages 95-114
  8. Marwa Yagoub Farag Koko, Abdalbasit Adam Mariod
    Pages 115-122
  9. Nina Kröncke, Andreas Baur, Verena Böschen, Sebastian Demtröder, Rainer Benning, Antonio Delgado
    Pages 123-139
  10. Abdalbasit Adam Mariod
    Pages 141-148
  11. Sévilor Kekeunou, Alain Simeu-Noutchom, Marcelle Mbadjoun-Nziké, Mercy Bih Achu-Loh, Patrick Akono-Ntonga, Alain Christel Wandji et al.
    Pages 169-193
  12. Raphael Kwiri, Felix M. Mujuru, Wishmore Gwala
    Pages 241-256
  13. Sampat Ghosh, Bajaree Chuttong, Michael Burgett, Victor Benno Meyer-Rochow, Chuleui Jung
    Pages 265-273
  14. Abdalbasit Adam Mariod
    Pages 275-280
  15. Oladejo Thomas Adepoju
    Pages 281-291
  16. Sampat Ghosh, Daniel Getahun Debelo, Wonhoon Lee, V. Benno Meyer-Rochow, Chuleui Jung, Aman Dekebo
    Pages 293-306
  17. Back Matter
    Pages 307-314

About this book

Introduction

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very competitive with other protein sources. They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance.

 

African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa. The text also highlights indigenous knowledge of edible insects and shows the composition and nutritional value of these insects, plus presents reviews of current research and developments in this rapidly expanding field. All of the main types of edible insects are covered, including their nutritional value, chemical makeup, and harvesting and processing details. The various preparation technologies are covered for each insect, as are their individual sensory qualities and safety aspects. A key aspect of this work is its focus on the role of insects in edible oils and gelatins. Individual chapters focus on entomophagy in Africa and the various key aspects of the continent's growing edible insect consumption market.

 

As it becomes increasingly clear that the consumption of insects will play a major role in the sustainability of food chains in Africa, this work can be used as a comprehensive and up-to-date singular source for researchers looking for a complete overview on this crucial topic.

Keywords

Edible Insects African Edible Insects Edible Insect Chemistry Edible Insect Composition Edible Insects Protein Edible Insects Oils

Editors and affiliations

  • Abdalbasit Adam Mariod
    • 1
  1. 1.Indigenous Knowledge and Heritage CentreGhibaish College of Science and TechnologyGhibaishSudan

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