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A review on entomophagy: Natural food insects for ethnic and tribal communities of North-East India
Journal of Environmental Biology, 2021
Entomophagy insects are local food/ feed in most parts of the North Malay Archipelago. These insects are a standard natural resource that provides food and economical safety to most ethnic groups of Eastern Himalayas. Entomophagy not only supports the nutritional food security, but also provides the family livelihood to the tribal populations during difficult times of the year. Since, edible insects are great source of supplemental food item that would meet the people’s present and future need, they’re preferred by tribal communities as eggs, nymphs, larvae, pupa and adults insects, and eaten as fried, cooked, roasted or are even consumed as raw repeatedly. In India, a complete of 245 species, 50 families and 10 orders of edible insects have been recorded so far as food and it’s mostly practiced in eight North Eastern States of India. Among the edible species of insects, biggest consumption is of coleopteran species with 24.69%, followed by Hemiptera (22.63%), Orthoptera (17.28%), H...
Diversity of Edible Insects and Practices of Entomophagy in India: An Overview
International journal of biodiversity, bioprocessing and development, 2014
Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and these represent a potential food and protein source. The ethnic people of India also consume insects as food. A review on the practices of entomophagy in India revealed that about 255 species of insects are taken as food by different tribes of India. Among these edible species of insects, consumption of coleopteran species was highest constituting about 34%; followed by Orthoptera (24%); Hemiptera (17%); Hymanoptera (10%); Odonatae (8%); Lepidoptera (4%); Isoptera (2%) and the least was Ephimeroptera (1%). Food insects are chosen by members of various tribes according to their traditional beliefs, taste, regional and seasonal availability of the edible insects. Depending on the species, only certain, but sometimes all, developmental stages are consumed. Preparation of the edible insects for consumption involves mainly roasting or boiling. Sometimes spices are added to enhance the taste. Practice of entomophagy is quite common among the ethnic people of North East India particularly among the tribes of Arunachal Pradesh, Assam, Manipur and Nagaland and to a lesser extent by the tribes of Meghalaya and Mizoram. Comparatively this practice is much lower (constituting about one to five insect species) among the ethnic people of Kerala, Tamil Nadu, Madhya Pradesh, Odisha of South and Central part of India. Therefore, there is an urgent need to focus on the studies related to entomophagy, and to promote entomophagy/ethno-entomological research to document all edible insects and their mode of consumption by various tribal communities in India.
InTech eBooks, 2017
Due to the increasing cost of animal proteins, food and feed insecurity, population growth, and increasing need for protein-rich food in the developed and less developed countries, alternative sources of protein-rich food are highly needed. Scientific research has shown that edible insects are a very rich source of proteins and other nutrients. Hence, insect consumption might help revolutionaries' food and feed insecurity and thus replace the conventional animal source. This work assesses the potential of insects as food for humans and feed for animals and gathers existing information and research on edible insects. The assessment is based on the most recent and complete data available from various sources and experts around the world, because lack of a complete data on edible insects reduces consumer confidence and limits integration of edible insect consumption with other food sources. Considering the nutritional, economic, and ecological advantages of edible insects over conventional livestock, much attention should therefore be given to their method of collection as this will help improve their availability. This could be achieved by improved conservation or by raising them as a minilivestock. Considering the economic, nutritional, and ecological advantages of this traditional food source, its promotion deserves more attention both from national governments and assistance programs.
Insects as human food; from farm to fork
Journal of the Science of Food and Agriculture, 2018
Over the course of the last few years the consumption of insects, known as entomophagy, has sparked increasing interest amongst scientists and environmentalists alike, as a potential solution to the inevitable global food security and sustainability issues humans will be facing in the coming years. Despite the fact that insects have been an integral part of over 2 billion people's diet worldwide, the concept of eating insects is still a new concept to the Western culture. As a result, there are many unknowns regarding insects as a food source, and this has led to a number of studies and investigations being done in recent years to create more knowledge and awareness around this new concept in the food industry. This review discusses some of the key topics and new developments published over the recent years, such as the nutritional benefits, food safety concerns, functional properties, potential product concepts and the current ideas and attitudes towards insects as food source in the Western culture.
Edible Insects: Sustainable nutrient-rich foods to tackle food insecurity and malnutrition
World Nutrition
The COVID-19 pandemic, global climate change, and a fast-growing human population have been reported to be leading millions into food insecurity. According to an FAO report, in 2020 over 811 million people were undernourished with 418 million in Asia, 282 million in Africa and 60 million in Latin America and the Caribbean. The world is off-track in ending hunger and improving nutrition, targets set by the United Nations (UN), to be achieved by 2030. The promotion of sustainable food sources such as entomophagy can help to deliver sustainable nutrition to many populations to reach the aforementioned UN targets. This narrative review explores the existing evidence around the use of edible insects to address food insecurity and malnutrition, including health, social and environmental benefits. For example, the house cricket (Acheta domesticus) provides on the order of three times as much energy, protein, and iron as an equal amount of beef or chicken and, unlike them, is an excellent s...
Entomophagy: Insects as Food Entomophagy: Insects as Food
Due to the increasing cost of animal proteins, food and feed insecurity, population growth, and increasing need for protein-rich food in the developed and less developed countries, alternative sources of protein-rich food are highly needed. Scientific research has shown that edible insects are a very rich source of proteins and other nutrients. Hence, insect consumption might help revolutionaries' food and feed insecurity and thus replace the conventional animal source. This work assesses the potential of insects as food for humans and feed for animals and gathers existing information and research on edible insects. The assessment is based on the most recent and complete data available from various sources and experts around the world, because lack of a complete data on edible insects reduces consumer confidence and limits integration of edible insect consumption with other food sources. Considering the nutritional, economic, and ecological advantages of edible insects over conventional livestock, much attention should therefore be given to their method of collection as this will help improve their availability. This could be achieved by improved conservation or by raising them as a minilivestock. Considering the economic, nutritional, and ecological advantages of this traditional food source, its promotion deserves more attention both from national governments and assistance programs.
Edible Insects a Novel Food Processing Industry: An Overview
Agricultural Reviews, 2022
Humans are consuming roughly 40 per cent of the biomass that the land and the coastal seas produce is an alarming phase. The rate at which the population is increasing and demand of food reserves to provide nutritional food from the conventional protein production sources i.e. livestock, poultry and fish unable to keep up the supply. A concept behind edible insect farming has its roots from some of character i.e. high feed conversion efficiency, much less water and land requirement and less proven to diseases and higher portion to be utilizable (lack of bones) make insects a suitable source. Rearing and harvesting of the insect is a low tech, low-capital investment option even to poorest section of society, such as women and landless workers. Insects farming provide proteins at lowest cost of 40-75 g per 100 g of dry weight of insects.