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.
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Abbreviations
- EFSA:
- FAO:
-
Food and Agriculture organization
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Koko, M.Y.F., Mariod, A.A. (2020). Sensory Quality of Edible Insects. 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_7
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DOI: https://doi.org/10.1007/978-3-030-32952-5_7
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