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Nutritional Quality of Six African Edible Insects

Received: 29 September 2021     Accepted: 22 October 2021     Published: 5 November 2021
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Abstract

Protein-energy malnutrition affects approximately 170 million children under 5, with a prevalence of 40% in South Asia and 50% in sub-Saharan Africa. In Côte d'Ivoire nearly 30% of children suffer from chronic malnutrition, 8% are wasted and 15% are underweight. FAO sees insects as a sustainable alternative to animal protein in the face of dwindling natural resources and environmental pressures. Thus, insects appear more and more as a solution of the future. To date, the consumption of insects indicated by the term entomophagy has generated enormous interest. In such a context, an evaluation of nutritional parameters of insects seems essential. To do this, laboratory analyzes for the physicochemical and functional characterizations were performed. The nutritional profile established on six species of insects collected confirms that they are real sources of nutrients (proteins, lipids and minerals) capable of compensating for the nutritional deficiencies of populations, especially pregnant women and children. These insects are very rich in magnesium, calcium, potassium, sodium. Apart from their nutritional potential, the functional properties such as water and oil absorption capacity observed make them suitable for the formulation of foods.

Published in International Journal of Food Science and Biotechnology (Volume 6, Issue 4)
DOI 10.11648/j.ijfsb.20210604.12
Page(s) 96-106
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Edible Insects, Physicochemical Parameters, Minerals, Fatty Acid Profile, Functional Properties

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    Boko Adjoua Christiane Eunice, Angaman Djédoux Maxime. (2021). Nutritional Quality of Six African Edible Insects. International Journal of Food Science and Biotechnology, 6(4), 96-106. https://doi.org/10.11648/j.ijfsb.20210604.12

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    ACS Style

    Boko Adjoua Christiane Eunice; Angaman Djédoux Maxime. Nutritional Quality of Six African Edible Insects. Int. J. Food Sci. Biotechnol. 2021, 6(4), 96-106. doi: 10.11648/j.ijfsb.20210604.12

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    AMA Style

    Boko Adjoua Christiane Eunice, Angaman Djédoux Maxime. Nutritional Quality of Six African Edible Insects. Int J Food Sci Biotechnol. 2021;6(4):96-106. doi: 10.11648/j.ijfsb.20210604.12

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  • @article{10.11648/j.ijfsb.20210604.12,
      author = {Boko Adjoua Christiane Eunice and Angaman Djédoux Maxime},
      title = {Nutritional Quality of Six African Edible Insects},
      journal = {International Journal of Food Science and Biotechnology},
      volume = {6},
      number = {4},
      pages = {96-106},
      doi = {10.11648/j.ijfsb.20210604.12},
      url = {https://doi.org/10.11648/j.ijfsb.20210604.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.12},
      abstract = {Protein-energy malnutrition affects approximately 170 million children under 5, with a prevalence of 40% in South Asia and 50% in sub-Saharan Africa. In Côte d'Ivoire nearly 30% of children suffer from chronic malnutrition, 8% are wasted and 15% are underweight. FAO sees insects as a sustainable alternative to animal protein in the face of dwindling natural resources and environmental pressures. Thus, insects appear more and more as a solution of the future. To date, the consumption of insects indicated by the term entomophagy has generated enormous interest. In such a context, an evaluation of nutritional parameters of insects seems essential. To do this, laboratory analyzes for the physicochemical and functional characterizations were performed. The nutritional profile established on six species of insects collected confirms that they are real sources of nutrients (proteins, lipids and minerals) capable of compensating for the nutritional deficiencies of populations, especially pregnant women and children. These insects are very rich in magnesium, calcium, potassium, sodium. Apart from their nutritional potential, the functional properties such as water and oil absorption capacity observed make them suitable for the formulation of foods.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Nutritional Quality of Six African Edible Insects
    AU  - Boko Adjoua Christiane Eunice
    AU  - Angaman Djédoux Maxime
    Y1  - 2021/11/05
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ijfsb.20210604.12
    DO  - 10.11648/j.ijfsb.20210604.12
    T2  - International Journal of Food Science and Biotechnology
    JF  - International Journal of Food Science and Biotechnology
    JO  - International Journal of Food Science and Biotechnology
    SP  - 96
    EP  - 106
    PB  - Science Publishing Group
    SN  - 2578-9643
    UR  - https://doi.org/10.11648/j.ijfsb.20210604.12
    AB  - Protein-energy malnutrition affects approximately 170 million children under 5, with a prevalence of 40% in South Asia and 50% in sub-Saharan Africa. In Côte d'Ivoire nearly 30% of children suffer from chronic malnutrition, 8% are wasted and 15% are underweight. FAO sees insects as a sustainable alternative to animal protein in the face of dwindling natural resources and environmental pressures. Thus, insects appear more and more as a solution of the future. To date, the consumption of insects indicated by the term entomophagy has generated enormous interest. In such a context, an evaluation of nutritional parameters of insects seems essential. To do this, laboratory analyzes for the physicochemical and functional characterizations were performed. The nutritional profile established on six species of insects collected confirms that they are real sources of nutrients (proteins, lipids and minerals) capable of compensating for the nutritional deficiencies of populations, especially pregnant women and children. These insects are very rich in magnesium, calcium, potassium, sodium. Apart from their nutritional potential, the functional properties such as water and oil absorption capacity observed make them suitable for the formulation of foods.
    VL  - 6
    IS  - 4
    ER  - 

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Author Information
  • Department of Biochemistry and Microbiology, Agroforestry Training and Research Unit, Jean Lorougnon Guédé University, Daloa, C?te d’Ivoire

  • Department of Biochemistry and Microbiology, Agroforestry Training and Research Unit, Jean Lorougnon Guédé University, Daloa, C?te d’Ivoire

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