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Volume 10
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10.3390/foods10051036
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Review

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

by
Victor Benno Meyer-Rochow
1,2,*,
Ruparao T. Gahukar
3,
Sampat Ghosh
2 and
Chuleui Jung
2,4,*
1
Department of Genetics and Ecology, Oulu University, SF-90140 Oulu, Finland
2
Agriculture Science and Technology Research Institute, Andong National University, Andong 36729, Gyeongsangbuk, Korea
3
103, Niyogi Bhavan, Abhyankar Marg, Dhantoli, Nagpur 4400012, Maharashtra, India
4
Department of Plant Medicals, Andong National University, Andong 36729, Gyeongsangbuk, Korea
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(5), 1036; https://doi.org/10.3390/foods10051036
Submission received: 15 April 2021 / Revised: 6 May 2021 / Accepted: 7 May 2021 / Published: 10 May 2021
(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)
Versions Notes

Abstract

Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.
Keywords: entomophagy; insect edibility; insect farming; insect diversity; acceptability; nutrients; food security; diet entomophagy; insect edibility; insect farming; insect diversity; acceptability; nutrients; food security; diet

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MDPI and ACS Style

Meyer-Rochow, V.B.; Gahukar, R.T.; Ghosh, S.; Jung, C. Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method. Foods 2021, 10, 1036. https://doi.org/10.3390/foods10051036

AMA Style

Meyer-Rochow VB, Gahukar RT, Ghosh S, Jung C. Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method. Foods. 2021; 10(5):1036. https://doi.org/10.3390/foods10051036

Chicago/Turabian Style

Meyer-Rochow, Victor Benno, Ruparao T. Gahukar, Sampat Ghosh, and Chuleui Jung. 2021. "Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method" Foods 10, no. 5: 1036. https://doi.org/10.3390/foods10051036

APA Style

Meyer-Rochow, V. B., Gahukar, R. T., Ghosh, S., & Jung, C. (2021). Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method. Foods, 10(5), 1036. https://doi.org/10.3390/foods10051036

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