Protein Source of the Future: Edible Insects

Ayşen Baş Aksoy, Sedef Nehir El

Abstract


Considering of the increasing world population, the researchers are aware that protein sources may not be sufficient and focused on new protein sources. For this reason, the potential of edible insects to be used directly or as an ingredient in food has started to draw attention. Edible insects have been consumed as traditional food in Africa, Asia and South America for many years. However, especially in European countries, consumers have a negative attitude towards the consumption of insects as food. Edible insects are food sources with less negative environmental impact compared to traditional animal protein sources. In addition to consuming less resources such as cultivation area, water, energy and feed, low greenhouse gas production is important for the sustainable features of the ecological system. Edible insects can be considered as a sustainable alternative food source because of their high-quality proteins, essential amino acids, fatty acids, minerals and vitamins. Research on nutritional properties shows that edible insects can be a solution both in meeting global food demand and preventing of malnutrition. In this review, edible insects were evaluated in terms of their nutritional properties.

Keywords


Edible insects; New source protein; Insect-based foods; Sustainable food; Nutritional value

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DOI: https://doi.org/10.24925/turjaf.v9i5.887-896.4166

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: