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Interdisciplinary Uses of Some Edible Species

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African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components

Abstract

As the global population has been predicted to reach 9 billion by 2050, there is a need to meet the growing demand for food. The current food production needs to be doubled in size by finding more sustainable food production methods and other sources of nutrition. Edible insects are been investigated to offer a potential solution to this problem. The consumption of insects is now of public interest mainly because of its availability and cheap sources of nutrition. With further work on research, edible insects might become an important and alternative source of food, oil, protein, and bioactive components for human consumption and industrial utilization in the nearest future.

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  1. Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria

    Beatrice Mofoluwaso Fasogbon

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  1. Beatrice Mofoluwaso Fasogbon
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  1. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Fasogbon, B.M. (2020). Interdisciplinary Uses of Some Edible Species. In: Adam Mariod, A. (eds) African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components. Springer, Cham. https://doi.org/10.1007/978-3-030-32952-5_6

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