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Year : 2020  |  Volume : 9  |  Issue : 1  |  Page : 10-15

Entomophagy evaluation and nutritional potential of two edible insects sold in the markets of the city of Man (Côte d'Ivoire)

Department of Biochemistry-Microbiology, Jean Lorougnon Guédé University, Daloa, Côte d'Ivoire

Correspondence Address:
Dr. Djédoux Maxime Angaman
Department of Biochemistry-Microbiology, Jean Lorougnon Guédé University, P. O. Box 150, Daloa
Côte d'Ivoire
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/IJFNS.IJFNS_1_20

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Background: Insect consumption remains an important part of the culture of many people around the world, particularly in Africa and Asia. Nearly 1900 edible species have been recorded worldwide. In terms of nutrition, insects are very rich in protein. They contain protein 3–4 times more than pork or chicken for the same weight of material. This content varies greatly depending on the species of insects and their diet, but some insects are more nutritious than beef, crustaceans, and fish. Entomophagy would represent an alternative for people in developing countries and a solution against hunger for under-nuanced populations. In Côte d'Ivoire, nine species have been identified. Aims and Objectives: This study was conducted to evaluate entomophagy in the city of Man and to establish nutritional potential of two edible insect species sold on the markets. Materials and Methods: To do this, a survey was conducted of which 150 people were interviewed randomly and properties of two edible insects Imbrasia oyemensis and Macrotermes subhyalinus were determined. Results: In total 63.7% consumed insects. Entomophagy was related to sex (χ2= 5.17, ddl = 1, 1 − p = 97.71). However, the consumption is motivated by nutritional value (48%) and taste (25.4%); however, disgust (38.1%) and culture (23.8%) limit entomophagy. Furthermore, this study showed that caterpillars (35.9%) and termites (25.0%) were highly prized by the population. Physicochemical characteristics of Imbrasia oyemensis and Macrotermes subhyalinus collected were analyzed. Indeed, insects consumed consist of various nutrients such as lipids, proteins, vitamins, and carbohydrates. About analyses, protein contents ranged from 32.065% ± 2.385% to 51.545% ± 2.385% had a significantly higher content for I. oyemensis. In addition, these species had a high-fat content of up to 46.065% ± 0.31% dry matter (DM). The energy values of 100 g of DM of I. oyemensis and M. subhyalinus were 532.448 ± 1.82 and 616.529 ± 6.87 kcal, respectively. Conclusion: These insects therefore represent a great nutritional value and a real source of energy for humans.

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