Consumers’ salient beliefs regarding foods from edible insects in Kenya: a qualitative study using concepts from the theory of planned behaviour

Population growth, urbanization and climate change, are among the factors that have created uncertainties and pressures on current global food and economic systems. Agricultural intensification can no longer support the increasing demand for food, especially of protein origin. Consequently, pressure is mounting on the supply side (private sector) to develop viable alternative sources of protein’ foods. Insects as food and consumption of foods from edible insects (FEI) are being promoted as one potential solution to the declining access to protein foods. However, one of the challenges facing the private sector is to demonstrate the efficacy of FEI programmes in the face of limited information regarding consumer - psychographic characteristics including their attitudes, values, interests and beliefs. The aim of the study was to explore the salient beliefs underlying consumer attitudes towards FEI consumption in Kenya. To achieve this objective, six focus group discussions (FGDs) were conducted (n= 43), three with only female participants and the other three with a mixed gender. The FGD script was coded using the Theory of Planned Behaviour theoretical framework. The results show that, salient beliefs related to taste, availability, convenience, affordability and other benefits beyond nutrition, are the main determinants of the participants’ intentions to consume FEI. Intentions are also influenced by the perceived feelings regarding the social referents, including family members, peers, religious leaders and health officials; and perceived behavioural control factors such as perceived risks on their food choices, perceived convenience and availability. While designing local programmes to promote FEI consumption, participants support the idea of small groups, but expresses concern about the time of day (evening preferred), length and location of the group session. However, many participants are not receptive to receiving telephone messages, although they are open to the idea of receiving phone calls. The study findings provide unique insights, among them, cultural beliefs that underlies consumer attitudes towards consuming FEI. Additionally, the results suggest possible approaches and practical interventions that can be used to promote FEI consumption in specific regions of Kenya.Key words: Foods from edible insects, theory of planned behaviour, Salient belief

Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in east Africa

Published online: 4 May 2020Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist

Nutritional value and consumption of black ants (Carebara vidua Smith) from the Lake Victoria region in Kenya

Abstract: The edible insects of the Lake Victoria region which provided food and medicine, have suffered the effects of mismanaged environment. Our case study of Carebara vidua Smith (black ant) which is an endangered insect currently threatened with extinction due to human's activities, have provided unique source of protein and medicinal value. C. vidua is an endangered species of Heminoptera. This paper discusses the nutritional value and medicinal potential of the black ant. It is one of the most sought after edible insects because of its nutritional and medicinal value. The samples were collected from Kisumu and Siaya counties along the Lake Victoria region. Standard nutrient analysis methods were used to determine the nutritional value. The insect has between 39.79 to 44.64% protein and about 42.07 to 49.77% fat content depending on the body part. The insect is also rich in iron, zinc, magnesium, potassium and phosphorus. From the fatty acid profile, the edible insects recorded high content of Palmitic, Oleic and Linoleic acids. No Linolenic acid was found in the samples analysed. The elderly Luos of Kenya collect and consume the black ants to manage several body ailments probably due to the essential nutrients found in the insect. C. vidua Smith is fairly similar to Polyrhachis vicina Roger in China which has been processed and commercialised as medicinal to manage several chronic diseases. Further research is needed to highlight the potential medicinal value of C. vidua Smith in Kenya and to save the insect from total disappearance

Opportunities and hurdles of edible insects for food and feed

Entomophagy, the consumption of insects, is promoted as an alternative sustainable source of protein for humans and animals. Seminal literature highlights predominantly the benefits, but with limited empirical support and evaluation. We highlight the historical significance of entomophagy by humans and key opportunities and hurdles identified by research to date, paying particular attention to research gaps. It is known that insects present a nutritional opportunity, being generally high in protein and key micronutrients, but it is unclear how their nutritional quality is influenced by what they are fed. Research indicates that, in ideal conditions, insects have a smaller environmental impact than more traditional Western forms of animal protein; less known is how to scale up insect production while maintaining these environmental benefits. Studies overall show that insects could make valuable economic and nutritional contributions to the food or feed systems, but there are no clear regulations in place to bring insects into such supply systems. Future research needs to examine how the nutritional value of insects can be managed systematically, establish clear processing and storage methodology, define rearing practices and implement regulations with regard to food and feed safety. Each of these aspects should be considered within the specifics of concrete supply and value chains, depending on whether insects are intended for food or for feed, to ensure insects are a sound economic, nutritional and sustainable protein alternative – not just a more expensive version of poultry for food, or soya for feed

Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: a review

peer-reviewedThis review, focusing on studies published between 2005 and 2017, analysed the literature on the generation of bioactive peptides (BAPs) from edible insect proteins following enzymatic hydrolysis. The protein extraction and quantification methodologies used for edible insects varied considerably. While several edible insects have been evaluated for their ability to release BAPs, silkworm (Bombyx mori) is currently the most studied. Specifically, the angiotensin converting enzyme (ACE) inhibitory, antioxidant and antidiabetic properties of edible insect protein enzymatic hydrolysates have been studied. Potent in vitro ACE inhibitory and antioxidant hydrolysates/peptides have been reported. In certain instances, these properties were validated in small animal studies (i.e. hypotensive effects). Enzymatic hydrolysis of edible insect proteins may also enhance technofunctional properties (i.e. solubility). The wider application of enzymatic hydrolysis protocols to edible insect proteins may ultimately allow for the increased discovery and utilisation of novel BAPs as sustainable protein/peptide sources for human nutrition.ACCEPTEDpeer-reviewe