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Fermented Edible Insects for Promoting Food Security in Africa

1
School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box 524, Bunting Road Campus, Johannesburg, Gauteng, South Africa
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Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria
3
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Johannesburg, Gauteng, South Africa
*
Authors to whom correspondence should be addressed.
Insects 2020, 11(5), 283; https://doi.org/10.3390/insects11050283
Received: 30 March 2020 / Revised: 22 April 2020 / Accepted: 25 April 2020 / Published: 5 May 2020
Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA. View Full-Text
Keywords: fermentation; edible insect; nutrition; healthy diets; sub-Saharan Africa; fermented foods; food security; food processing fermentation; edible insect; nutrition; healthy diets; sub-Saharan Africa; fermented foods; food security; food processing
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MDPI and ACS Style

Kewuyemi, Y.O.; Kesa, H.; Chinma, C.E.; Adebo, O.A. Fermented Edible Insects for Promoting Food Security in Africa. Insects 2020, 11, 283.

AMA Style

Kewuyemi YO, Kesa H, Chinma CE, Adebo OA. Fermented Edible Insects for Promoting Food Security in Africa. Insects. 2020; 11(5):283.

Chicago/Turabian Style

Kewuyemi, Yusuf O.; Kesa, Hema; Chinma, Chiemela E.; Adebo, Oluwafemi A. 2020. "Fermented Edible Insects for Promoting Food Security in Africa" Insects 11, no. 5: 283.

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