The Use of Insects as Human Food in Zambia

Abstract

Problem statement:The life cycle and culture structure of two commonly eaten worms in Zambia (Isoberlinia paniculata and Miombo/Mopani) were evaluated. The worms were grown on an artificial medium to evaluate the potential of producing them on a commercial scale. Approach: An interesting characteristic of the worms studied was that they reached their maximum weight and maximum length at the same time. Results: The larvae started to decrease in weight soon after reaching their maximum size suggesting that they should be harvested shortly before reaching their maximum length (36 days old). Only 10% mortality was observed with the older larvae of the Miombo/Mopani worm. A system where eggs are separated from adults and hatched in separate chambers would alleviate the danger of losing the population due to microbial infection. The high moisture content of the live larvae (60.5-60.9%) could cause handling and storage problems. Drying and grinding the larvae would reduce them to easily manageable forms and would improve their marketability as a novel food. The results obtained from this study showed the potential of using these insects as a protein source for human consumption. They had structured animal protein that contained the essential amino acids, lipids, vitamins, minerals and energy required for human growth and their nutrition contents are comparable to those of conventional foods. These worms are harvested from trees in Africa but the industry is facing droughts and overexploitation that has lead to local extinctions in several areas. Conclusion/Recommendations: Therefore, further research is required to evaluate their growth on low substrates and to assess the effects of environmental parameters such as temperature, relative humidity, CO 2 and heat production on food consumption and protein yield and quality. This information will aid in the design of an optimal commercial insect production system. Appropriate processing and marketing procedures would also insure the sustainability of the industry.

Indigenous Knowledge about Consumption of Edible Insects in South Africa

“…According to Teffo et al [ 15 ], the consumption of insects in South Africa is more prevalent in Limpopo, Gauteng, North West, and Mpumalanga provinces. Across African countries, Zimbabwe [ 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ], Angola [ 54 ], Tanzania [ 36 ], Nigeria [ 55 ], and Botswana [ 18 ] have been reported to consume edible insects. However, Ethiopia is one exception, because religious beliefs prohibit the consumption of insects, and only 1% of people interviewed were prepared to accept insects as a human food [ 56 ].…”

“…Edible insects are an important protein source, and their consumption plays an important role in food security and improving rural livelihoods [ 2 , 3 , 4 , 5 ]. They are consumed as a traditional food in different regions, including Latin America [ 6 ], China [ 7 , 8 ], Thailand [ 1 , 9 ], Mexico [ 10 , 11 ], Japan [ 12 , 13 ], and Africa [ 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ]. The traditional use of insects as food in these countries is not a new practice, as it dates back as far as the history of mankind [ 10 , 11 , 12 ].…”

Consumption patterns of edible insects in rural and urban areas of Zimbabwe: taste, nutritional value and availability are key elements for keeping the insect eating habit

“…More than 2000 species of insects are suitable for human consumption worldwide (Jongema 2017). Edible insects have the potential to contribute to food security (Belluco et al 2013;Ghaly 2009). FAO is therefore promoting the consumption of insects from wild harvest or insect farming (Gahukar 2011;Hanboonsong et al 2013; van Huis et al 2013).…”

Determination of Nutritional Composition of Encosternum delegorguei Caught in Nerumedzo Community of Bikita, Zimbabwe

“…However, further research can be done to elucidate the link between bioactive compounds and protein content. The three forms of E. delegorguei had a higher protein content than other conventional foods such as fish, beef, milk and pork (Premalatha, 2011;Ghaly, 2009 The results show that the insect is a good source of fat because the values are greater than 50%. This is consistent with other published studies (Ramos Elorduy et al, 1997;Teffo et al, 2007;Cmelik, 1969;Adesina, 2012;Omotoso & Adedire, 2007;Siulapwa, Mwambungu, Lungu, & Sichilima, 2014).…”