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Sensory Quality of Edible Insects

  • Marwa Yagoub Farag Koko
  • Abdalbasit Adam Mariod
Chapter

Abstract

Insects are considered as a protein-rich food mainly for many rural communities and ethnic groups, especially in Africa, Australia, Thailand, and some tropical countries. From a nourishment perspective, The high protein, vitamin, mineral, carbohydrate, and fatty acid content of bugs varies depending on the insect feed, environment, type, and improvement phase of the insect. Market consumption size was over 55$ million USD in 2017, and the business hopes to observe noteworthy additions at over 43.5% by 2024. Eatable insects show extraordinary potential as an environmentally friendly decision for future food frameworks. The utilization of insects along these lines contributes emphatically to the environment, food and nourishing security, and a sound life for present and coming generations. Recently, there is an increasing concern about insects as human food, and their role in food and agricultural industries and research institution laboratories and different practices. This chapter discusses the nutritional composition of edible insects considering the safe consumption in human nutrition.

Keywords

Insects Nutrition values Protein Protein source Sensory quality 

Abbreviations

EFSA

European Food Safety Authority

FAO

Food and Agriculture organization

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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Marwa Yagoub Farag Koko
    • 1
  • Abdalbasit Adam Mariod
    • 2
  1. 1.National Center of Food ResearchKhartoum NorthSudan
  2. 2.Indigenous Knowledge CenterGhibaish College of Science and TechnologyGhibaishSudan

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