Potentials of Edible Insects as a Food Source

Abstract

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. Edible insects could produce less environmental impact than livestock and that about 2000 insect species are eaten worldwide, mostly in tropical countries. They have adequate protein quantity and quality and high content of unsaturated fatty acids with minerals such as iron and zinc. This work cuts across the reasons people don’t consume edible insects and ways edible insects helps against food insecurity It also sheds light on the nutritional value of insects and some other benefits insects offers humans. Considering the economic, nutritional, and   ecological advantages of this traditional food source, its promotion deserves more attention both from national governments and agencies.