Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Amadi EN

Amadi EN
Rivers State University of Science and Technology,
Nkpolu-Oroworukwo, Port Harcourt, Rivers State

  • Research Article
    Nutritional Composition and Microbiology of Some Edible Insects Commonly Eaten in Africa, Hurdles and Future Prospects: A Critical Review
    Author(s): Amadi EN and Kiin-Kabari DBAmadi EN and Kiin-Kabari DB

    An overview of the microbiology and nutritional composition of eight (8) insects, Bunaea alcinoe, Rhynchophorus phoenicis, Gonimbrasia belina, Gryllotalpa africana, Cirina forda, Brachytrupes membranaceus, Macrotermes natalensis, and Anaphe venata used as food is presented. All the edible insects whose microbiological flora is known have mixed population of bacteria with Bacillus and Staphylococcus persistently occurring. The Gram-negative population is more diverse and included members of the genera, Acinetobacter, Enterobacter, Klebsiella, Proteus, Pseudomonas and Serratia. Available data show that edible insects contain protein concentrations ranging from 22.06 to 74.35% (Lepidoptera (≥ 38+ to 74.35%), Coleoptera larva (22.06 to 30.30%), Coleoptera adult (26.85 to 32.71%), Isoptera (35.06%) and Orthoptera (65.62%). The larval forms seem to have a high fat content compared to the.. View More»
    DOI: 10.4172/2476-2059.1000107

    Abstract PDF

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