Insects,
Journal Year:
2020,
Volume and Issue:
11(5), P. 283 - 283
Published: May 5, 2020
Efforts
to
attain
sustainable
nutritional
diets
in
sub-Saharan
Africa
(SSA)
are
still
below
par.
The
continent
is
envisaged
face
more
impending
food
crises.
This
review
presents
an
overview
of
common
edible
insects
Africa,
their
composition,
health
benefits
and
utilization
connection
with
fermentation
enrich
the
inherent
composition
insect-based
products
offer
foods
related
existing
generally
preferred
culinary
practice.
Attempts
explore
treatments
involving
showed
affected
secondary
metabolites
induce
antimicrobial,
therapeutic
properties.
Available
value-added
fermented
insect
like
paste,
powder,
sauces,
containing
have
been
developed
potential
for
more.
Novel
could
effectively
fit
continent’s
mix
therefore
mitigate
ongoing
insecurity,
as
well
balance
nutrition
risk
concerns
limiting
insects’
product
acceptability
SSA.
Current Opinion in Colloid & Interface Science,
Journal Year:
2021,
Volume and Issue:
56, P. 101508 - 101508
Published: Sept. 17, 2021
Insects
represent
a
rich
source
of
protein
and
more
sustainable
alternative
to
conventional
animal
sources.
Insect
proteins
are
diverse
in
amino
acid
composition,
structure,
physicochemical
functional
properties.
Processing
treatments
cause
changes
properties
insect
protein-enriched
fractions
varying
purity,
affecting
their
techno-functional
the
possible
application
range.
This
review
discusses
recent
findings
on
effect
processing
techniques
techno-functionality
including
solubility,
foaming,
emulsifying,
gelling
It
is
demonstrated
that
treatment
type
its
intensity
alter
different
degrees.
The
also
shows
potential
for
production
insect-derived
food
ingredients
with
tailored
using
diversity
available
methods.
Insects,
Journal Year:
2020,
Volume and Issue:
12(1), P. 22 - 22
Published: Dec. 31, 2020
Consumption
of
edible
insects
is
an
indigenous
practice
that
has
played
essential
role
in
human
nutrition
across
Africa.
The
traditional
use
forms
important
part
food
culture
Africa,
and
are
consumed
either
as
a
delicacy,
emergency,
or
staple
source
food.
However,
knowledge
about
insect
consumption
being
lost
because
recent
generations
have
adopted
western
methods
paid
less
attention
to
practices.
We
conducted
500
questionnaires
five
local
municipalities
Kwazulu-Natal
(KZN),
122
four
Vhembe
district
Limpopo,
South
document
insects’
consumption,
collection,
preparation
used
Limpopo
KZN.
Eight
species
belonging
orders
were
KZN,
with
mopane
worms
(94%)
termites
(70%)
the
most
preferred
by
respondents
respectively.
Ninety-five
percent
occasionally
while
only
28%
did
so
Nutritional
benefits
tradition
main
reasons
for
consuming
insects.
Edible
nutritious
diet
play
people’s
livelihoods
rural
areas.
there
was
notable
decline
entomophagy,
particularly
may
be
related
occidental
acculturation,
discomfort
associated
eating
insects,
declining
availability.
To
promote
authorities
should
encourage
people
include
their
diets
nutritional
value.
In
addition,
flour
incorporated
products
such
biscuits,
bread,
energy
bars,
cereal,
cookies
acceptability.
International Journal of Food Science & Technology,
Journal Year:
2021,
Volume and Issue:
56(10), P. 4942 - 4958
Published: May 19, 2021
Summary
Edible
insects
have
been
touted
as
a
sustainable
food
of
the
future,
but
for
Western
consumers,
concept
entomophagy
is
largely
unfamiliar
and
often
disgusting.
This
review
article
discusses
current
trends
in
perceptual
research
Australia,
Canada,
Europe
USA
since
2015,
along
with
an
analysis
guiding
theoretical
approaches
to
predicting
insect
consumption.
Instead
trying
convince
unwilling
sensory
consumer
science
should
turn
optimising
insect‐eating
experiences
potential
early
adopters.
Hedonic
evaluations
insect‐based
products
highlight
differences
regional
palates,
certain
emotional
responses
seem
consistent,
including
group
newly
coined
‘food‐evoked
sensation
seeking
emotions’.
Through
clear‐cut
insect‐inclusive
legislation
effective
product
development,
entomophagy‐specific
fear
disgust
may
diminish
over
time.
Researchers,
companies
governments
all
play
critical
roles
integrating
into
modern
systems,
behaviour
will
ultimately
determine
success
novel
foods
like
insects.
Insects,
Journal Year:
2020,
Volume and Issue:
11(5), P. 283 - 283
Published: May 5, 2020
Efforts
to
attain
sustainable
nutritional
diets
in
sub-Saharan
Africa
(SSA)
are
still
below
par.
The
continent
is
envisaged
face
more
impending
food
crises.
This
review
presents
an
overview
of
common
edible
insects
Africa,
their
composition,
health
benefits
and
utilization
connection
with
fermentation
enrich
the
inherent
composition
insect-based
products
offer
foods
related
existing
generally
preferred
culinary
practice.
Attempts
explore
treatments
involving
showed
affected
secondary
metabolites
induce
antimicrobial,
therapeutic
properties.
Available
value-added
fermented
insect
like
paste,
powder,
sauces,
containing
have
been
developed
potential
for
more.
Novel
could
effectively
fit
continent’s
mix
therefore
mitigate
ongoing
insecurity,
as
well
balance
nutrition
risk
concerns
limiting
insects’
product
acceptability
SSA.
