Speaker
Description
Combating food insecurity in sub-Saharan Africa requires the identification of alternative, accessible, and sustainable nutritional sources. In this context, edible insects, already traditionally consumed in various regions of Africa, offer considerable potential as a local nutritional solution that is environmentally friendly and suitable for agroecological systems. This study aims to characterize and compare the nutritional profile of four edible insect species available locally in Burundi – crickets (Acheta domesticus), locusts (Locusta migratoria), black soldier fly larvae (Hermetia illucens), and bee larvae (Apis mellifera) – to assess their potential for fortifying staple foods, especially cassava.
The samples were analyzed for their content of macronutrients (proteins, fats, carbohydrates, fibers) and essential micronutrients (iron, zinc, calcium, magnesium, B vitamins). The results reveal exceptional protein content (up to 65% for crickets), balanced lipid profiles with beneficial unsaturated fatty acids, and notable levels of bioaccessible minerals, often higher than many conventional animal sources. Moreover, in vitro digestibility and estimated nutrient bioavailability confirm their relevance in addressing nutritional deficiencies.
Beyond their nutritional qualities, these insects have a low environmental footprint (reduced needs for water, feed, and space), making them strategic assets for promoting sustainable and resilient agriculture in the face of climate change. Their integration into food fortification programs, school feeding schemes, or community nutrition projects represents a promising avenue aligned with the Sustainable Development Goals (SDGs 2, 12, and 13).
Ultimately, this study highlights the potential of edible insects as underutilized natural resources that can contribute to a sustainable food transition and improved nutritional sovereignty in East Africa. It calls for greater support for research, regulation, and socio-cultural acceptability for their broader integration into local food systems.
Keywords: edible insects, fortification, nutritional security, sustainability, nutritional profile, Burundi.
