1. to
Ravi. Y.
PALB 2219

2. CONTENTS
1. Introduction
2. Consumption status
3. Nutritional value of insects
4. Entomophagy
5. Applications
6. Insect products
7. Advantages and disadvantages
8. Reviews
9. Summary
10.Conclusion
11.References
09-10-13
2

3. INTRODUCTION
• Entomophagy is the term used to describe the practice of consumption of
insects as food.
• FAO estimates that insects already form part of the traditional diets of at least
2 billion people.
• World population is increasing, it is expected to hit 9 billion people by 2050.
• Current food production will need to almost double but land is scarce will
have profound implications on food production
• therefore UN’s has formulated eight Millennium Development Goals among
them 2 are important -
Eradicating extreme poverty and hunger, and
Reducing child mortality.
FAO, 2013
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4. Cont……….
• FAO is interested in the use of insects as an alternative food sources.
• Edible insects contribute to the diet of a part of the world population such as
those living in Africa, Asia, and Latin America,(Banjo et al., 2006).
• The most commonly consumed insects globally are beetles, caterpillars, bees,
wasps and ants, but in some societies there is a degree of distaste for their
consumption.
• Insect are rich in protein, amino acids, fat, CHO, various vitamins and trace
elements. (Chen and Feng 1999 ).
•
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5. • Insects also have a high feed conversion ratio: on average insects use 2 kg of
feed to produce 1 kg of meat compared to cattle that require 8 kg for every 1 kg of
meat produced.
• Insects are cheap and nutritious food for the vulnerable groups. (DeFoliart,
1999).
• Eating insects is very sustainable and healthy for the environment since raising
them does not require large amounts of land or other resources.
• FAO is looking at insects as a food source for the future.
09-10-13 5

6. 09-05-09 6
WHY NOT EAT INSECTS?
 In many countries, beef, chicken, and fish are not easy to
procure .
 Insects are cheap, sustainable, tasty protein source
 Lots of vitamins and minerals
 Low in fat and cholesterol
 Many other insect are also eaten
 Lobsters, crabs, and shrimp
 Scorpions
 Spiders. (Mary Hall , 2013)

7. 7
•Human population increases in Geometric Progression
•Food Production increases in Arithmetic Progression
Human population V/S Food production

8. 09-10-13
32%
Africa
26% Asia
20%
America
12%
10%
Insects population and consumption status in
the world
8
(Ramel, 2010)

9. Entomophagy
• Is the practice of eating insects - including arachnids
(tarantulas) and myriapods (centipedes).The word
“entomophagy” derives from the Greek term éntomos, or
éntomon, meaning, “insect(ed),” literally meaning “cut in
two,” referring to an insect’s segmented body, and phăgein,
“to eat.” Combined, the two terms mean, “insect eating.
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10. 09-10-13 10
Grasshoppers Crickets Termites
Ants
Beetle larvae (grubs)
Moth caterpillar pupa
Commonly Eaten Insects

11. 09-10-13 11
Spider Scorpions
Wasp
Butterfly Cicadas
Beetles

12. Consumption of Insect in Different Countries
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1
2
Country Consumption of Insect
South America Butterfly ,Grasshoppers, crickets, Cicadas, Ants,
Flies, Bees and Wasps.
Colombia Giant queen ants, Palm grubs and Caterpillars.
Asia Grasshoppers, Crickets, Silk worm pupa, Dragonflies,
Termites, and Beetles .
Thailand Giant water beetle.
Africa Caterpillars , Mopane worm, Termites and Locusts.
Pacific Islands Papua, Palm grubs, Grasshoppers, Crickets, Stick
insects, Mantids and Locust.
Australia Honey ants, Grubs, Moth, Bardi grubs and
Cerambycid beetle.
China Silkworm pupa, Fly larvae, Cricket, Blattaria,Termites
and Locusts.
India Termite, Dragonfly, Grasshopper, Ants,Eri and
Mulberry silkworm, Honey bee, Cricket.
,Shantibala,2012Insects Cambridge World History of Food

13. Consumption of insect in India
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14. Common edible insects in India
Scientific name Common name Order Edible form
Cybister confuses Diving beetle Coleoptera Roasted fried and curry
Hydrophilus olivaceus Fab. Water scavenger Coleoptera
RoastForms of larva and
adult
Anoplophora glabripennis
Mot.
Asian long
horned beetle
Odonata Roasted and fried forms
Acisoma panorpoides
Ram.
Dragonflies Odonata Roasted or fried body
14
Belostoma indica Giant water bug Hemiptera
With edible herbs and
spices
Oecophylla smaragdina Red Ant
Hymenoptera
Chatni
Laccotrephes maculatus
Fabr.
Nepa Hemiptera Fried body
Oxya hyla hyla Grasshopper Orthoptera
fried and edible with
herbs
Odentotermies sp. Termite Isoptera Consumed live
Shantibala et al , 2012

15. Types of Insects Eaten
Approximately 1,417 species can
be eaten. insects are eaten in
their adult or larva stage,
 234 species of butterflies and moths,
 344 species of edible beetles,
 314 species of wasps, ants, and bees are
being eaten.
 There are 239 species of grasshoppers,
crickets and cockroaches, as well as other
insects (Wikipedia). Silk worm pupa
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15

16. Protein content of common insects on a dry weight basis
De-Foliart, 2008
Insects Protein percentage
Leafhoppers 56.22
Yellow mealworm beetle larvae 47.76
House fly larvae 54.17
House fly pupae 61.54
June beetle larvae 56.22
Honey bee larvae 42.62
Honey bee pupae 55.56
Water boatmen & backswimmers 41.68
Water boatmen adults 49.30
Stink bugs 63.80
Leafcutting ants 53.80
Paper wasp pupae 44.10
Red legged locusts 58.30
Corn earworms 75.30
White agave worms 41.98
16

17. Insect Protein (g) Fat (g) CHO (g) Calcium (mg) Iron (mg)
Giant water beetle 19.8 8.3 2.1 43.5 13.6
Red ant 13.9 3.5 2.9 47.8 5.7
Silk worm pupae 9.6 5.6 2.3 41.7 1.8
Dung beetle 17.2 4.3 0.2 30.9 7.7
Cricket 12.9 5.5 5.1 75.8 9.5
Large grasshopper 14.3 3.3 2.2 27.5 3.0
Small grasshopper 20.6 6.1 3.9 35.2 5.0
June beetle 13.4 1.4 29 22.6 6.0
Caterpillar 28.2 n/a n/a n/a 35.5
Termite 14.2 n/a n/a n/a 35.5
Weevil 6.7 n/a n/a n/a 13.1
Nutritional Value of Insects per 100 Grams
<http://www.ent.iastate.edu/Misc/insectnutrition.html> 26 Nov. 201009-10-13
17

18. Nutritional content of insects compared with beef and fish
Insect and Animal
Energy
(Kcal)
Protein
(g)
Iron
(mg)
Thiamine
(mg)
Riboflavin
(mg)
Niacin
(mg)
Termites
(Macrotermes
subhyalinus )
613 14.2 0.75 0.13 1.15 0.95
Caterpillar
(Usata
terpsichore)
370 28.2 35.5 3.67 1.91 5.2
Weevil
(Rhynchophorus
phoenicis)
562 6.7 13.1 3.02 2.24 7.8
Beef 219 27.4 3.5 0.09 0.23 6.0
Fish 170 28.5 1.0 0.08 0.11 3.0
18
(Finke, 2012),

19. Consumption stages of insect
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20. 09-05-09 20
Widely available insects for home cooking
 Honey bee larvae – excellent suited in butter or
deep fat fried. Taste like walnuts, sunflower seeds
or rice crispies
 Crickets– some recipes: tempura cricket with
vegetables, cricket seaweed salad, cricket pot pie,
etc.
 Wax moth larvae– thin-skinned, tender and
succulent; best when fried in hot vegetable oil
(taste like potato chips or corn puffs)

21. Fried grasshoppers (belalang goreng)
• Ingredients
• 2 cups of grasshoppers
• 1 cup of wheat flour,1 egg
• salt, pepper, garlic
• coconut oil or African palm oil
Method
• Soak the grasshoppers in boiling water for one minute and then
dry them. Mix and stir the egg, salt, pepper, garlic and add a little
water; then dip the grasshoppers individually in the mix and fry
them in hot coconut oil. Serve with hot coffee or tea.
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22. 09-05-09 22
Mealworm chocolate chip cookies
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup oats
1/2 cup chocolate chips
1/4 cup mealworm flour

23. 09-05-09 23
Insect Tastes like…
Ants Sweet, almost nutty
Aquatic insects Fish
Leaf-footed bugs Pumpkin
Stinkbugs Apple
Termites Nutty
Wasps Pine nuts
Mealworms Nutty, whole wheat
bread
Flavours of insects

24. Insect as therapeutic food
• Low calories and low protein are the main causes
of death for approximately 5 million children
annually, insect protein formulated into a ready to
use therapeutic Nutriset's Plumpy'Nut could have
potential as a relatively inexpensive solution
to malnutrition.
09-10-13 24

25. Applications of insect
• Dried and crushed bodies of the
female cochineal insect are used to
add color to foods (youso).
• This red, pink, and purple color is
used to color ice cream, yogurts, fruit
juices, candies and more (youso). Cochineal Insects On Prickly Pear
shellac insect
• Shellac insect used in confectioner's
glaze, resinous glaze, pure food glaze and
natural glaze. This product is used in
many candies to make them shiny and
keep them from sticking together (Youso).
• It’s also used to make fruit, such as
apples, shiny again once it has been
cleaned (Youso).
09-10-13 25

26. Tequila flavoured candy with wormCricket
Silk worms Giant water beetle
Insect commodities sold in the market

27. Insects food stall in Bangkok, Thailand
Fried grasshoppers, wrapped in fresh tortillas.

28. Nutritional Value of selected Insect serving size
09-10-13
28
Protein 12.9g Protein 19.8g

29. 29
Preserved weaver ants
Silkworms Cicadas
Grosshoppers
Mole crickets

30. ADVANTAGES
• Insects provide high-quality protein and nutrients compared
with meat and fish.
• Insects are particularly important as a food supplement for
undernourished children because most insect species are high
in fatty acids (comparable with fish).
• They are also rich in micronutrients.
• Insects pose a low risk of transmitting zoonotic diseases
• New efforts and standards are required to assure nutritional
quality and safety of insect foods.
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30

31. 09-05-09 31
DISADVANTAGES
 Pesticide use can make insects unsuitable for human
consumption
 Herbicides can accumulate in insects through
bioaccumulation
 Cases of lead poisoning after consumption of chapulines
were reported by the California Department of Health
Services in November 2003
 Adverse allergic reactions are also a possible hazard

32. 09-10-13 32

33. Entomophagy practices among the ethnic communities of
Manipur, north-east India.
Objective
To study the entomophagy practices prevalent among ethnic
communities of Manipur, North-east India.
09-10-13 33
Shantibala
et al., 2012
J. Int sci.

34. • Surveys were conducted in 25 villages inhabited village of
manipur state.
• Questionnaire based personal interview from 105 persons of
the age 20 and above.
• The questionnaire contained enquiries on insect species used
as food, mode of consumption /utilization, form of
preparations, life stages of insects consumed, association
with other ingredients, culture related to insects, method of
collection and any other uses.
• To record the marketability.
09-10-13 34
METHODOLOGY

35. 09-10-13 35

36. 09-10-13 36
Results
Meitei
Tarao
Tangkhul
Chothe
Thadou
Chothe,Meiteri,Tangkhul,Thadou and Tarao

37. Use Values Of Different Insect Species Recorded In Manipur
09-10-13 37
Usevalues

38. • The acceptance of 41edible insect species by
different ethnic communities in Manipur indicated
the significance of the insect as a respectable food
item and also its role in promoting noticeable
economic input.
09-10-13 38
CONCLUSION

39. Consumption Survey of Edible Winged Termites in
Cote d’ivoire
Objective :-
To determine trends in consumption of winged
termites in parts of Cote d’Ivoire
09-10-13 39
Koffi
et al., 2012
J. Agri and Food
science

40. METHODOLOGY
Survey was conducted in several towns and villages of
Cote d'Ivoire during six months.
Sample consisted of 500 individuals were interviewed
Interview technique was used to collect information
Teenagers (12-17) Youth (18-35) Adults (≥36)
Education level and ethnicity were listed during the investigation.

41. 09-10-13 41
Results
Termites’ consumption Motivation for termites’ consumption

42. Frequency of termites’ consumption Way of termites consumption
09-10-13 42
Daily intake of termites

43. CONCLUSION
• Majority of the individuals interviewed have
already consumed termites. Consumption of edible
insects is an eating habit in several towns in Cote
d’Ivoire. Termites are actively involved in the
population feeding.
43

44. Chemical Evaluation of African Palm weevil, Rhychophorus
phoenicis, Larvae as a Food Source
Objective
• To assess the chemical composition and nutritional
properties of Rhychophorus phoenicis, Larvae.
Elemo
et al, 2011
J.Insect Science
44

45. METHODOLOGY
1. Sample Preparation
R. Phoenicis larvae (260g)
were collected
They were washed and put in a
vacuum desiccator for 12hrs
2. Sample Analysis
Lipid extraction was carried out
and the defatted sample was
analyzed for total protein and ash
content (AOAC method).
Energy content were determined
with Bomb calorimeter using
benzoic acid as standard.
Levels of Na, K, Mg, Ca, Fe, Mn,
and Zn were determined by AAS.

46. Qualitative analysis of larval amino acid content
was carried out by hydrolyzing the sample with
6N HCl (AOAC 1997)
Physical constant determinations of the crude oil
extract, iodine number, saponification value and
Peroxide value were carried out.
Fatty acid analysis was carried out by acid
catalyzed trans-methylation of the lipid extract.

47. Results
09-10-13 47
1025.0 ± 4.96
685.0 ± 2.42
Potassium
Phosphorus

48. 09-10-13 48

49. CONCLUSION
• The dried and defatted palm weevil larva was found
very good source of minerals and protein, and a good
complement of essential amino acid.
• The extracted oil could also be used for other
culinary practices and pharmaceutical preparations.
09-10-13
49

50. • The aim of this study is to perform analysis of
macronutrients, amino acids and sensory quality
of edible insects to promote consumption among
population.
Melo
et.al 2011
J. of Food and Agri.
09-10-13 50

51. METHODOLOGY
Five species of insects of different
orders were collected.
Species Stage
1. Escamol Eggs
2. maguey grub Larvae
3. Ahuahutle Eggs
4.Grasshoppers Adult
5. Chicatana Adult
Chemical
Analysis
Moisture content were analyzed and
samples were then dried and used for
further analysis (triplicates)
Crude protein and Nitrogen free
extractives were calculated.
Remaining proximate composition by
AOAC (2000)
The determination of the methionine
and cysteine was carried out by
oxygenating hydrolysis.
Tryptophan was determined
by basic-hydolized with
Ba(OH)2.
Acceptance was measured by 9
point hedonic scale with 20
panellists.

52. Results
Macronutrients of 5 edible species of insects (g/100g dry basis).
Essential amino acid composition of 5 edible species of insects from Mexico. (g/16g N).
09-10-13
52

53. (a) Ahuahutle
(Mosquito eggs)
(b) Chapulines
(Grasshopper)
(c)Gusano blanco
de maguey (Maguey
grub) (d) Escamol
(Ant egg)
(e) Chicatana, Noku
(Ant)09-10-13 53

54. 09-10-13 54
Acceptance of flavour in 5 selected edible insects in Mexico.
Tested based on a 9 point hedonic scale, 1=dislike extremely, 5=neither like or dislike, 9=like
extremely.

55. CONCLUSION
• Insects have a good nutritional value and are high
in protein with all essential amino acids.
• Escamoles, maguey grub and chicatana ant are
much better accepted however grasshopper and
ahuahutle consumption is higher due to
availability and public price.
09-10-13 55

56. 56
The nutritional value of fourteen species of edible
insects in southwestern Nigeria
09/05/09
To determine some of the nutrient composition of the
commonly eaten insects in Southwestern Nigeria
Banjo
et al., 2006
J.Of Biotechnlogy

57. 09/05/09 57
MATERIALS AND METHODS
SAMPLING
Insect specimens were collected using entomological nets, by
hands and suction pumps.
This study was conducted for a period of 12 months
CHEMICAL ANALYSIS
The specimens were oven-dried and grounded for analysis
Determinations for water content, crude fiber, fat, free
nitrogen extract and minerals.
Proteins by Kjeldahl technique.
Vitamin B2 -Association of Analytical Chemists (1980)

58. 09-10-13 58
Proximate analysis (%) of commonly eaten dried insects in south western
Nigeria.

59. 09-10-13 59
Vitamin and mineral contents of commonly eaten insects in south western Nigeria.

60. 09/05/09 60
CONCLUSION
Edible insects constitute an important part of the daily
diet of a large proportion of the population in
southwestern Nigeria. These insect provide high quality
of proteins and supplements (minerals and vitamins)
even when dried.

61. Summary
• Insects hold potential as a safe, nutritious, flexible and reliable
protein source for the future.
• Insect consumption as an alternative source of food as increasing
in worldwide.
• Edible insects are rich in protein and amino acid, especially
essential amino acids for the human body.
• They are rich in fatty acid, nutritive elements, vitamins and
carbohydrates compared to animal products.
• Insects also have a high feed conversion ratio: on average insects
use 2 kg of feed to produce 1 kg of meat compared to cattle that
require 8 kg for every 1 kg of meat produced.
09-10-13 61

62. • The acceptance of 41edible insect species by different ethnic
communities in Manipur indicated the significance of the
insect as a respectable food item and also its role in
promoting noticeable economic input.
• Consumption of edible insects is an eating habit in several
towns in Cote d’Ivoire. Termites are actively involved in the
population feeding.
• The dried and defatted palm weevil larva was found very good
source of minerals. and a very good source of protein, and a
good complement of essential amino acids.
• Edible insects constitute an important part of the daily diet of
a large proportion of the population in southwestern Nigeria.
These insect provide high quality of proteins and
supplements (minerals and vitamins) even when dried.
09-10-13 62

63. Conclusion

64. Reference
• BANJO, A. D., LAWAL, O. A. AND SONGONUGA, E. A., 2006, The nutritional
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Biotechnol., 5: 298-301.
• ELEMO,B. O., GLORIA,N.E., MAKINDE. AND OCHUKO,L. E., 2011, Chemical
Evaluation of African Palm weevil, Rhychophorusphoenicis, Larvae as a Food
Source. J. Insect Sci., 11:1536-2442.
• KOFFI, N. P., ATCHIBR. L., GBSSI, K., GILDAS. AND BEURGRE, A.G., 2012,
Consumption Survey of Edible Winged Termites in Cote d’ivoire. J. Agril and food
sci. 2 (4): 149-152.
• MELO.V., MARITZA.G., HORACIO.S., HÉCTOR,D. AND CONCEPCION.C.,
2011, Quality proteins from edible indigenous insect food of Latin America and
Asia. J.of Food Agric. 23 (3): 283-289.
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Sci., 1(5), pg 13-20
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65. • BODENHEIMER, F. S., 1951, Insects as Human Food. W. Junk, The Hague, pp
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66. 66