Consumption of insects as food has a long history and has been documented by many researches.Globally,it is extensively practiced in Africa,Asia,Australia,and Latin America as traditional food providing nutritional,ec...Consumption of insects as food has a long history and has been documented by many researches.Globally,it is extensively practiced in Africa,Asia,Australia,and Latin America as traditional food providing nutritional,economic and ecological benefit for rural communities.In today’s world,edible insects are limelight by many researchers and industrialist due to the presence of enormous nutrient potential as well as bioactive compounds.This review mainly focuses on the potential of edible insect for its diverse nutraceutical properties,production and processing as a functional food and its acceptance and boost in the market trends in global scenario.The consumption of edible insects is purely based on ethnic traditional knowledge of the local communities.Previous studies on edible insects have shown their potential as source of nutraceuticals with promote health benefit and can be an alternative source of protein.Most of the edible insects are rich source of protein,energy,vitamins,essential fatty acids and minerals.Beyond these insects can be a source of bioactive compounds especially peptides,which can be applied in functional food industry.In many countries,the traditional knowledge of entomophagy is being applied for production of value-added products using modern technology.展开更多
文摘Consumption of insects as food has a long history and has been documented by many researches.Globally,it is extensively practiced in Africa,Asia,Australia,and Latin America as traditional food providing nutritional,economic and ecological benefit for rural communities.In today’s world,edible insects are limelight by many researchers and industrialist due to the presence of enormous nutrient potential as well as bioactive compounds.This review mainly focuses on the potential of edible insect for its diverse nutraceutical properties,production and processing as a functional food and its acceptance and boost in the market trends in global scenario.The consumption of edible insects is purely based on ethnic traditional knowledge of the local communities.Previous studies on edible insects have shown their potential as source of nutraceuticals with promote health benefit and can be an alternative source of protein.Most of the edible insects are rich source of protein,energy,vitamins,essential fatty acids and minerals.Beyond these insects can be a source of bioactive compounds especially peptides,which can be applied in functional food industry.In many countries,the traditional knowledge of entomophagy is being applied for production of value-added products using modern technology.
