Nutrient Content and Functionalities of Edible Insects

More than 2, 000 species of insects are consumed around the world. The populations of the world are increasingly suffering from hunger, climate crisis and malnutrition, and an increase in food and feed production is needed. Insects are highly nutritious and are a potential source of protein, lipids, amino acids, vitamins and minerals. The nutritional benefits of edible insects can depend on the insect species, their stage of development, and the farming method used, along with geographical location. This chapter provides a commentary on the top ten insects most reported in the literature. These most studied and reported insects are rich in protein, including all the essential amino acids, are a good source of edible oil/fat with more than 50% of the fatty acids being polyunsaturated, which is desirable for good health. Insects also contain minerals such as zinc, magnesium and manganese at levels that can meet the recommended requirements. These basic nutritional characteristics also contribute to edible insects having essential bio- and techno-functionalities such as anti-antioxidant, anti-diabetic and anti-microbial properties, as well as water and oil-holding capacity, solubility, etc. Therefore, insect materials have considerable potential to contribute to food security and sustainability for the future of the world.