Nutrient Composition of Desert Locust (Schistocerca gregaria)

  • Abdalbasit Adam Mariod


In the course of the past few years, there was a new upsurge of interest in insects as food. There are four important locust species in Africa. Schistocerca gregaria, the wilderness locust, is probably the most risky of the locust pests due to the capacity of swarms to fly unexpectedly throughout exceptional distances. Schistocerca g. gregaria, locusts are popular in African and Arabian diets; however, they also are significant across the world. They are consumed fried, roasted, or boiled. Locusts have acquired attention for their promising sensory properties, nutritionally wealthy composition, and sustainable manufacturing possibilities as a food component. The desert locust energy content was found 179 kcal/100 g with protein content of 14–18 (g/100 g fresh weight).


Schistocerca gregaria Chemical composition Nutritional value Uses 


  1. Amar Z (2003) The eating of locusts in Jewish tradition after the Talmudic period. Torah u-Madda J 11:186–202Google Scholar
  2. Astrup PJ (2014) Disgusting or delicious—utilization of bee larvae as ingredient and consumer acceptance of the resulting food. PhD thesis, Copenhagen University, Copenhagen, DenmarkGoogle Scholar
  3. Boulidam S (2010) Forest insects as food: humans bite back, proceedings of a workshop on Asia-Pacific resources and their potential for development. FAO Regional Office for Asia and the Pacific, Thailand, Bangkok, pp 131–140Google Scholar
  4. Cerritos, R. 2009. Insects as food: an ecological, social and economical approach CAB reviews: perspectives in agriculture, veterinary science, nutrition and natural resources Wallingford CAB International, 4(27): 1–10Google Scholar
  5. Clarkson C, Mirosa M, Birch J (2018) Potential of extracted Locusta migratoria protein fractions as value-added ingredients. Insects 9(20):1–12. Scholar
  6. DeFoliart G (1997) An overview of the role of edible insects in preserving biodiversity. Ecol Food Nutr 36:109–132CrossRefGoogle Scholar
  7. Dirsh VM (1974) Genus Schistocerca (Acridomorpha, Insecta). Ser. Entomologica, vol 10. W. Junk, The Hague. (Overview)Google Scholar
  8. Elhassan M, Wendin K, Olsson V, Langton M (2019) Quality aspects of insects as food—nutritional, sensory, and related concepts. Foods 8(95):1–14Google Scholar
  9. El-Mallakh OS, El-Mallakh RS (1994) Insects of the Qur’an (Koran). Am Entomol 40:82–84CrossRefGoogle Scholar
  10. Evans J, Flore R, Frøst MB (2017) On eating insects essays, stories and recipes. Phaidon, London, UKGoogle Scholar
  11. FAO (2013) FORESTRY PAPER 171. In: van Huis A, Itterbeeck JV, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P (eds) Edible insects: future prospects for food and feed security. Food and Agriculture Organization of the United Nations, RomeGoogle Scholar
  12. Fournier BR, Wolff RL, Nogaro M, Radallah D, Darret D, Larrue J, Girardie A (1995) Fatty acid composition of phospholipids and metabolism in rectal tissues of the African locust. Comp Biochem Physiol B Biochem Mol Biol 111(3):361–370. Scholar
  13. Klunder HC, Wolkers-Rooijackers J, Korpela JM, Nout MJR (2012) Microbiological aspects of processing and storage of edible insects. Food Control 26:628–631CrossRefGoogle Scholar
  14. Mariod AA, Saeed Mirghani ME, Hussein I (2017) Chapter 44. Schistocerca gregaria (desert locust) and Locusta migratoria (migratory locust). In: Unconventional oilseeds and oil sources. Academic Press, Cambridge, MA, USA, pp 293–297. ISBN 978-0-12-809435-8CrossRefGoogle Scholar
  15. Mohamed EHA (2015) Determination of nutritive value of the edible migratory locust Locusta migratoria, Linnaeus, 1758 (Orthoptera: Acrididae). Int J Adv Pharm Biol Chem 4(1):144–148Google Scholar
  16. Oonincx DGAB, van der Poel AFB (2011) Effects of diet on the chemical composition of migratory locusts (Locusta migratoria). Zoo Biol 30:9–16PubMedPubMedCentralGoogle Scholar
  17. Oonincx DGAB, van Itterbeeck J, Heetkamp MJW, van den Brand H, van Loon J, van Huis A (2010) An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption. PLoS One 5(12):e14445CrossRefGoogle Scholar
  18. Ramos Elorduy J, Pino JM, Prado EE, Perez MA, Otero JL, de Guevara OL (1997) Nutritional value of edible insects from the state of Oaxaca, Mexico. J Food Compos Anal 10:142–157CrossRefGoogle Scholar
  19. Saeed T, Dagga FA, Saraf M (1993) Analysis of residual pesticides present in edible locusts captured in Kuwait. Arab Gulf J Sci Res 11(1):1–5Google Scholar
  20. Scholtz CH, Holm E (1985) Insects of Southern Africa. Butterworths, Durban, p 502Google Scholar
  21. Van Huis A, van Itterbeek J, Klunder H, Mertens E, Halloran A, Muir A, Vantomme P (2013) Edible insects: future prospects for food and feed security. Food and Agriculture Organization of the United Nations, Rome, Italy. ISBN 978-92-5-107596-8Google Scholar
  22. Van Huis A, Van Gurp H, Dicke M (2014) The insect cookbook—food for a sustainable planet; Colombia. University Press, New York, NY, USACrossRefGoogle Scholar
  23. Wendin K, Norman C, Forsberg S, Langton M, Davidsson F, Josell Å, Prim M, Berg J (2017) Eat them or not? Insects as a culinary delicacy. In: Mikkelsen B, Ofei KT, Olsen Tvedebrink TD, Quinto Romano A, Sudzina F (eds) In Proceedings of the 10th International Conference on Culinary Arts and Sciences, Copenhagen, Denmark, 6–7 July 2017. Aalborg University, Copenhagen, Denmark, pp 100–106. ISBN 978-87-970462-0-3Google Scholar

Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

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

Personalised recommendations