University of Oulu

Meyer-Rochow, V.B.; Gahukar, R.T.; Ghosh, S.; Jung, C. Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method. Foods 2021, 10, 1036.

Chemical composition, nutrient quality and acceptability of edible insects are affected by species, developmental stage, gender, diet, and processing method

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Author: Meyer-Rochow, Victor Benno1,2; Gahukar, Ruparao T.3; Ghosh, Sampat2;
Organizations: 1Department of Genetics and Ecology, Oulu University, SF-90140 Oulu, Finland
2Agriculture Science and Technology Research Institute, Andong National University, Andong 36729, Gyeongsangbuk, Korea
3103, Niyogi Bhavan, Abhyankar Marg, Dhantoli, Nagpur 4400012, Maharashtra, India
4Department of Plant Medicals, Andong National University, Andong 36729, Gyeongsangbuk, Korea
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 0.4 MB)
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Language: English
Published: Multidisciplinary Digital Publishing Institute, 2021
Publish Date: 2021-07-07


Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.

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Series: Foods
ISSN: 2304-8158
ISSN-E: 2304-8158
ISSN-L: 2304-8158
Volume: 10
Issue: 5
Article number: 1036
DOI: 10.3390/foods10051036
Type of Publication: A2 Review article in a scientific journal
Field of Science: 1181 Ecology, evolutionary biology
Funding: To complete this study Sampat Ghosh and Victor Benno Meyer-Rochow received support from Chuleui Jung of Andong National University’s Insect Industry R&D Center via the Basic Science Research Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2018R1A6A1A03024862).
Copyright information: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (