Nutritional and Functional Characterization of Edible Insects in Nigeria: A Sustainable Protein Source

Emmanuel O. Eromosele *

Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

Madu Peace Chioma

Department of Chemistry, Faculty of Physical Science, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

Ehiwario Nkeonyeasua Julius

Department of Microbiology, Faculty of Science, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.

Okonofua Ambrose Oziegbe

Department of Curriculum and Instruction, Faculty of Education, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

Aigbokhan Joy Omokhepue

Department of Curriculum and Instruction, Faculty of Education, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Introduction: Food insecurity in Africa persists due to extreme poverty, water scarcity, land degradation, and climate change. Many African countries continue to experience chronic hunger and malnutrition. To meet people’s nutritional needs, it’s important to use economical natural food sources, including edible insects. In Nigeria, edible insects play a vital role in human nutrition.

Aim: This study investigated the nutritional value and functional properties of four commonly consumed insects: Rhynchophorus phoenicis larva, Oryctes rhinoceros larva, Acheta domesticus, and Macrotermes bellicosus.

Method: Proximate composition, vitamin content, and functional properties were determined using standard analytical methods.

Results: Statistical analysis revealed significant differences in lipid (8.3% - 28.7%), crude protein (31.9% - 38.2%), carbohydrate (3.1% - 31.9%), moisture (9.2% - 58.9%), and ash content (2.9% - 14.1%) among the insects. Vitamin A values ranged from 2.2 to 4.2 µM, while vitamin C values were between 11.5 and 56.8 µM. Functional properties showed variability in water and oil absorption capacity, emulsion activity, foaming capacity, and stability.

Conclusion: These results indicate that these insects have potential as nutrient-rich food sources and could form the basis for new food products with considerable nutritional value.

Keywords: Rhynchophorus phoenicis larva, Oryctes rhinoceros larva, acheta domesticus, Macrotermes bellicosus, proximate analysis, functional properties


How to Cite

Eromosele, Emmanuel O., Madu Peace Chioma, Ehiwario Nkeonyeasua Julius, Okonofua Ambrose Oziegbe, and Aigbokhan Joy Omokhepue. 2025. “Nutritional and Functional Characterization of Edible Insects in Nigeria: A Sustainable Protein Source”. Asian Journal of Research in Biochemistry 15 (1):91-100. https://doi.org/10.9734/ajrb/2025/v15i1354.