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Entomophagy in Africa

Abstract

Edible insects are natural resources that serves as food to different ethnic groups worldwide. The present record of studies suggest that numerous species of insects belonging to orders such as Hymenoptera, Lepidoptera, Hemiptera, Coleoptera, Orthoptera and Isoptera of class “Insecta” are consumed by a large number of communities. The edible insects are consumed either raw or fried or roasted. Edible insects have prime nutritional value of the consumed it is recorded by various authors that contain high content of nutrients such as proteins and carbohydrates, advocating their utilization as quality nutritional supplements of balanced diet. Eating insects is a common practice among rural and urban people of Africa. Generally, the edible insects can be collected in large numbers and is cheaper option to the consumers in comparison to other sources of protein. The edible insects or their products are sold in most of African food markets. The main focus of this study is to understand the potential of edible insects in Africa, its conservation strategy and the importance for documentation of traditional rearing and cultivation of edible insects.

Keywords

  • Edible insects
  • Entomophagy
  • Insect
  • Nutritional value
  • Proteins

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Abbreviations

ADG:

Average daily gain

FAO:

Food and Agriculture Organization of the United Nations

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Das, K. (2020). Entomophagy in Africa. In: Adam Mariod, A. (eds) African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components. Springer, Cham. https://doi.org/10.1007/978-3-030-32952-5_3

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