African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components

Contents
Chapter 1: Importance of Insects as Food in Africa
	1.1 Introduction
	1.2 Pest Insects as Human Food
	1.3 Economic Important of Edible Insect Species
		1.3.1 Mopane Caterpillar
		1.3.2 The African Edible Bush Cricket
		1.3.3 Shea Caterpillar
	1.4 Insect as Feed
	1.5 Farming Insects
		1.5.1 Palm Weevil
		1.5.2 Crickets
	1.6 Nutrition
	1.7 Contribution to Food Security
	1.8 Processing and Marketing Insects
	1.9 Conclusions
	References
Chapter 2: African Edible Insect Consumption Market
	2.1 Introduction
	2.2 Edible Insects as Food in Africa
	2.3 Market Values of Edible Insects Used as Food
		2.3.1 Input Supply in Edible Insect Value Chain
		2.3.2 Production Factor in Edible Insect Value Chain
	2.4 Marketing by Production Type/Processing
	2.5 Edible Insect Supply and Demand Gap
	2.6 Reasons Why Demand for Insect Protein Is Growing in Africa
		2.6.1 Shortage of Animal Protein/Malnutrition in Africa
		2.6.2 Alternative to Meat Protein
		2.6.3 Insects Have a Huge Potential in Animal and Fish Feed Production
	2.7 Examples of Large Scale Insect Farm and Other Insect Projects in Africa
		2.7.1 AgriProtein
		2.7.2 Aspire, Ghana
		2.7.3 INSFEED: Insect Feed for Poultry and Fish Production in Kenya and Uganda
		2.7.4 FasoPro
	2.8 Factors Affecting Supply of Edible Insects
	2.9 Marketing by Insect Type
	2.10 Marketing by Product Type
	2.11 Marketing by Application
	2.12 Marketing by Geography
	2.13 Processing of Edible Insects
		2.13.1 Market Values of Products from Edible Insects
		2.13.2 Market Values of Edible Insect Services
			2.13.2.1 Medicinal Services
			2.13.2.2 Magical Insects
	2.14 Conclusion
	References
Chapter 3: Entomophagy in Africa
	3.1 Introduction
	3.2 History
	3.3 Benefits of Entomophagy
	3.4 Disadvantages
		3.4.1 Spoilage/Wastage
		3.4.2 Toxicity
		3.4.3 Allergic Reaction
	References
Chapter 4: Microbiology of African Edible Insects
	4.1 Introduction
	4.2 Traditional Gathering and Primary Production Farming
	4.3 Processing
	4.4 Storage and Logistics
	4.5 Kitchen Hygiene
	4.6 Public Health Monitoring
	4.7 Conclusion
	Appendix: List of Scientific Names of Edible Insects
	References
Chapter 5: Food Safety of Edible Insects
	5.1 Insects as Alternative Protein Sources
	5.2 Food Safety Regulations of Insects
	5.3 Microbial Safety
	5.4 Molds and Mycotoxins
	5.5 Parasites
	5.6 Allergic Reactions to Edible Insects
	5.7 Toxicity
	5.8 Contamination with Metals and Organic Pollutants in the Environment
	5.9 Physical Hazards
	5.10 Conclusions
	References
Chapter 6: Interdisciplinary Uses of Some Edible Species
	6.1 Introduction
	6.2 African Edible Insects
	6.3 Nutritional Composition of African Edible Insects
	6.4 Uses of Edible Insects
		6.4.1 Edible Insects as Foods
		6.4.2 Edible Insects as a Protein
		6.4.3 Edible Insects as Oil
		6.4.4 Edible Insects as Bioactive Components
	6.5 Conclusion
	References
Chapter 7: Sensory Quality of Edible Insects
	7.1 Edible Insects and Their Global Consumption
	7.2 Nutritional Assessment of Edible Insects
		7.2.1 Dietary Energy
		7.2.2 Proteins and Amino Acids
		7.2.3 Fatty Acid Composition
		7.2.4 Micronutrients
		7.2.5 Minerals
		7.2.6 Vitamins
		7.2.7 Fiber Content
	References
Chapter 8: Automation of Insect Mass Rearing and Processing Technologies of Mealworms (Tenebrio molitor)
	8.1 Automation
		8.1.1 Air Separator
		8.1.2 Noninvasive Monitoring Systems for the Industrial Rearing of Insects
			8.1.2.1 Image Processing
	8.2 Preparation and Processing of Insects for Animal Feed
		8.2.1 Drying
		8.2.2 Defatting
	References
Chapter 9: The Legislative Status of Edible Insects in the World
	9.1 Introduction
	9.2 Legal Provisions on the Utilization of Insects for Food and Feed Production
	9.3 Legislation Relating to Edible Insects as Food
	9.4 Position of Edible Insects Worldwide
	9.5 Position of Edible Insects in Some Countries
		9.5.1 Canada
		9.5.2 USA
		9.5.3 Australia and New Zealand
		9.5.4 European Union
		9.5.5 Belgium
		9.5.6 Netherlands
		9.5.7 Kingdom of Denmark
		9.5.8 Finland
		9.5.9 Germany
		9.5.10 Norway
		9.5.11 Great Britain
		9.5.12 Switzerland
		9.5.13 Non-Western Countries
	9.6 Suggestions to Improve the Legislative Framework
	References
		Further Reading
Chapter 10: Sorghum Bug (Agonoscelis pubescens) as a Source of Edible Oil, Protein, and Gelatin
	10.1 Introduction
	10.2 Biochemistry and Nutrition of Agonoscelis pubescens (Sorghum Bug)
	10.3 Sorghum Bug (Agonoscelis pubescens) as a Source of Edible Oil
		10.3.1 Sorghum Bug Oil Fatty Acids Composition
		10.3.2 Sorghum Bug Oil Tocopherol and Sterol Content
		10.3.3 Sorghum Bug Oil Phenolic Compounds
			10.3.3.1 Antioxidant Activity of Sorghum Bug Oil Extracts
		10.3.4 Sorghum Bug Oil Volatile Compounds
		10.3.5 Steps for Processing Sorghum Bug Oil
		10.3.6 Oxidative Stability of Sorghum Bug Oil
		10.3.7 Behavior of Crude Sorghum Bug Oil During Deep-Frying
		10.3.8 Transesterification of Sorghum Bug Oil
	10.4 Sorghum Bug as a Source of Protein and Gelatin
	10.5 Conclusions
	References
Chapter 11: Watermelon Bug (Aspongopus viduatus) as a Source of Edible Oil, Protein, and Gelatin
	11.1 Introduction
	11.2 Biochemistry and Nutrition of Aspongobus viduatus (Melon Bug)
	11.3 Aspongobus viduatus (Melon Bug) as a Source of Edible Oil
		11.3.1 Aspongobus viduatus (Melon Bug) Oil Fatty Acid Composition
		11.3.2 Aspongopus viduatus Oil: Tocopherol and Sterol Content
		11.3.3 Melon Bug Oil Phenolic Compounds
			11.3.3.1 Antioxidant Activity of Melon Bug Oil Extracts
		11.3.4 Steps for Processing Melon Bug Oil
		11.3.5 Oxidative Stability of Watermelon Bug Oil
		11.3.6 Transesterification of Watermelon Bug Oil
		11.3.7 Quality and Stability of Deodorized MBO
			11.3.7.1 Antibacterial Activities of Melon Bug Oil
	11.4 Melon Bug as a Source of Protein and Gelatin
	11.5 Melon Bug as an Animal Feed
	11.6 Conclusions
	References
		Further Reading
Chapter 12: Nutritional Composition of African Edible Acridians
	12.1 Introduction
	12.2 Edible Acridians in Africa
	12.3 Organic Matter Composition of Edible Acridians
		12.3.1 Proteins
		12.3.2 Lipids
		12.3.3 Carbohydrates
		12.3.4 Vitamins
		12.3.5 Fibers
		12.3.6 Energy Values
	12.4 Mineral Composition of Edible Acridians
		12.4.1 Aluminum
		12.4.2 Barium
		12.4.3 Boron
		12.4.4 Cobalt
		12.4.5 Calcium
		12.4.6 Chromium
		12.4.7 Copper
		12.4.8 Potassium
		12.4.9 Iron
		12.4.10 Manganese
		12.4.11 Magnesium
		12.4.12 Phosphorus
		12.4.13 Sodium
		12.4.14 Zinc
		12.4.15 Lead
	12.5 Effect of Cooking on Nutrient Availability
	12.6 General Discussion and Conclusion (Continue)
	References
Chapter 13: Nutrient Composition of Black Soldier Fly (Hermetia illucens)
	13.1 The Black Soldier Fly as Food and Feed
	13.2 Macronutrients: Protein and Fat
	13.3 Micronutrients: Vitamins and Minerals
	13.4 Effects on Livestock
	13.5 Safety and Legal Issues
	13.6 Conclusion
	References
Chapter 14: Production, Nutrient Composition, and Bioactive Components of Crickets (Gryllidae) for Human Nutrition
	14.1 Introduction
	14.2 The Biology of Crickets
	14.3 Cricket Life Cycle
		14.3.1 Eggs
		14.3.2 Nymphs
		14.3.3 Adults
	14.4 Digestion and Feeding Behavior
	14.5 Reproduction of Crickets
	14.6 Nutrient and Bioactive Components of Crickets
	14.7 Hygienic, Safety and Safe Housing for Crickets
	14.8 Safe Feeding for Crickets
	14.9 Harvesting and Post-harvest Management
		14.9.1 Harvesting Process
	14.10 Processing and Storage
	14.11 Consumption (Processed vs. Whole)
	14.12 Challenges of Cricket Production
	References
Chapter 15: Nutrient Composition and Bioactive Components of Ants (Oecophylla smaragdina Fabricius)
	15.1 Introduction
	15.2 Nutrient Composition and Bioactive Components of Ants
	15.3 Ants as Food and Medicine
	15.4 Ants Other Uses
	References
Chapter 16: Nutrient Composition and Bioactive Components of the Migratory Locust (Locusta migratoria)
	16.1 Introduction
	16.2 Nutrient Composition of Locusta migratoria
		16.2.1 Protein Content
		16.2.2 Fat Content
		16.2.3 Carbohydrate Content
		16.2.4 Fibre Content
		16.2.5 Minerals Content
		16.2.6 Vitamins Content
		16.2.7 Energy Content
		16.2.8 Effect of Diet Quality on the Nutritive Constituents of Locusta migratoria
	16.3 Bioactive Compounds of Locusta migratoria
		16.3.1 Chitin
		16.3.2 Vitamin A
		16.3.3 Vitamin B12
		16.3.4 Vitamin D
		16.3.5 Carotenoids
		16.3.6 Antioxidant Peptides
	16.4 Conclusion
	References
Chapter 17: Nutrient Composition and Bioactive Components of Mopane Worm (Gonimbrasia belina)
	17.1 Mopane Worm (Gonimbrasia belina) Insect
	17.2 Distribution and Consumption Patterns in Africa
	17.3 Harvesting and Processing
	17.4 Nutritional Composition
		17.4.1 Macronutrients
			17.4.1.1 Lipids
			17.4.1.2 Proteins
			17.4.1.3 Minerals
			17.4.1.4 Fibre Content
	17.5 Bioactive Components
	17.6 Future Perspectives on Uses of Mopane Worm (Gonimbrasia belina) as Food
	17.7 Sustainability and Rural Livelihoods Support
	17.8 Food Safety and Quality
	References
Chapter 18: Nutrient Composition of Desert Locust (Schistocerca gregaria)
	18.1 Introduction
	18.2 Chemical Composition, Nutritional Value, and Different Uses
	References
Chapter 19: Nutritional Value of Brood and Adult Workers of the Asia Honeybee Species Apis cerana and Apis dorsata
	19.1 Introduction
	19.2 Material and Methods
		19.2.1 Sample Collection
		19.2.2 Amino Acid Analysis
		19.2.3 Fatty Acid Analysis
		19.2.4 Minerals Analyses
	19.3 Results and Discussion
	References
Chapter 20: Nutrient Composition of Mealworm (Tenebrio molitor)
	20.1 Introduction
	20.2 Chemical Composition, Nutritional Value, and Different Uses
	20.3 Processing of Mealworms (Tenebrio molitor)
	References
Chapter 21: Nutrient Composition of Termites
	21.1 Introduction
	21.2 Economic Importance of Termites
	21.3 Consumption of Termites as Food
	21.4 Harvesting and Processing of Termites
	21.5 Winged Termite
	21.6 Nutritional Importance of Termites
	21.7 Medicinal Value of Termites
	References
Chapter 22: Termites in the Human Diet: An Investigation into Their Nutritional Profile
	22.1 Introduction
	22.2 Materials and Methods
		22.2.1 Sample Preparation
		22.2.2 Species Identification
		22.2.3 Amino Acid Analysis
		22.2.4 Fatty Acid Composition Analysis
		22.2.5 Mineral Analyses
	22.3 Results and Discussion
	References
Index