Geleceğin Protein Kaynağı: Yenilebilir Böcekler

Abstract

Considering of the increasing world population, the researchers are aware that protein sources may not be sufficient and focused on new protein sources. For this reason, the potential of edible insects to be used directly or as an ingredient in food has started to draw attention. Edible insects have been consumed as traditional food in Africa, Asia and South America for many years. However, especially in European countries, consumers have a negative attitude towards the consumption of insects as food. Edible insects are food sources with less negative environmental impact compared to traditional animal protein sources. In addition to consuming less resources such as cultivation area, water, energy and feed, low greenhouse gas production is important for the sustainable features of the ecological system. Edible insects can be considered as a sustainable alternative food source because of their high-quality proteins, essential amino acids, fatty acids, minerals and vitamins. Research on nutritional properties shows that edible insects can be a solution both in meeting global food demand and preventing of malnutrition. In this review, edible insects were evaluated in terms of their nutritional properties.

Sustainable Food Alternative In Gastronomy: Edible Insects (Entomophagy)

“…Most insects use unsuitable plant material as nutrients for agricultural byproducts. Therefore, insects do not play a negative role in the consumption of food sources compared to cows, chickens and pigs that consume human food(Dossey, Tatum, and McGill, 2016;Baş Aksoy, and El, 2021). Studies have shown that while 25 kilograms of feed is spent to produce 1 kilogram of beef, 2 kilograms of feed is spent to produce 1 kilogram of edible insects(Guine, Correia, Coelh, and Costa, 2021).While few people consumed snails, shrimp, crab, lobster, frog legs and raw fish in the early 1980s, many people today consume such products in a variety of ways.…”