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 |
Edible Insects, Physicochemical Parameters, Minerals, Fatty Acid Profile, Functional Properties
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APA Style
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
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
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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Download@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}
}
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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