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Abstract

Novel Techniques in Nutrition and Food Science

On the Nutritional Value of Edible Insects

  • Open or Close Areej Al Khalaf1 and Afaf Elansary2*

    1Department of Biology, College of Science, Princess Nora Bint Abdul Rahman University, Saudi Arabia

    2Central Laboratory, Center for Female Scientific and Medical Colleges King Saud University, Saudi Arabia

    *Corresponding author: Afaf Elansary, Central Laboratory, Center for Female Scientific and Medical Colleges King Saud University, Saudi Arabia

Submission: April 18, 2018;Published: May 16, 2018

DOI: 10.31031/NTNF.2018.01.000529

ISSN 2640-9208
Volume2 Issue1

Abstract

The practice of consuming insects is called entomophily, may help to meet the growing protein demand by humans worldwide. Recently consumption of insects by humans is traditionally practiced in many countries around the world. Over 2000 insect species are edible and has a high nutritional value. Among these species are beetles, caterpillars, bees, ants and flies and other species [1]. The maximum consumption of insects is in Asia, Africa and Latin America [1]. Based on the fact that the nutritional value of insects are comparable to commonly eaten meats. Considering the growing population in the world and the increasing demand for production of traditional beef and chicken meat, edible insects should be seriously considered as a source of animal protein [2]. The most applicable strategy to promote insect consumption is to incorporate the insects unrecognizably into familiar products [3].

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