towards sustainable integration of edible insects as...
TRANSCRIPT
Towards sustainable integration of edible insects as nutrient
rich resources in South-eastern regions of Zimbabwe
Musundire Robert
Department of Crop Science & Postharvest Technology
Chinhoyi University of Technology, Zimbabwe
In this presentation!
• Overview of agricultural activities and circumstances in the SE regions of
Zimbabwe
• Observations on cultural practices associated with edible insects
consumption
• How I became to study edible insects?
• Important research/ scientific gaps and summary of research activities
• Major research findings in studies with selected edible insects
• Current activities and research partnerships
• Road map for integrating insects as food
• Conclusions
Introduction/ Background
• annual rainfall < than 800mm
• low fertile soils
• frequent droughts
Source: www.wikipedia.org
Introduction/ Background
• most households harvest only between 0.5 to 1.5 tonnes of
cereals/ha
• many communities require food aid annually
Important Observations on Agriculture
1. Crop production is mainly rain-fed
2. Small grains are major cereal crops (millet, sorghum & finger millet)
3. Plants are major sources of proteins supplemented by meat from
small livestock & insects
4. Vegetables are abundant during summer season
5. Lean periods occur during prolonged dry periods (June to November).
Abundance of Edible Insects
In traditional practices and customs, communities in these districts consume:
• > 40 edible insect species
What captured my research interests on edible insects ????
• Insect consumer since childhood
• Interesting observations on cultural practices
Scientific gaps on Edible insects
1. Most edible insects are gathered from the wild are not well
documented and identified scientifically
2. Few studies on captive mass breeding of insects
3. Lack of data on effects of agricultural practices such as tillage &
pesticide applications on biodiversity
4. Contribution of edible insects to household food security not well
documented
5. Nutritional composition of most edible insects not available
6. Effects of cultural practices on quality & safety not studied for most
insects
7. Lack of data insect and habitat changes due to prolonged harvesting
8. Lack of structured policies on stewardship of entomophagy
Scientific gaps on Edible insects (ctd)
Scientific gaps on Edible insects
9. Studies on structural organization of edible insect harvesting,
utilization and consumption is lacking
Highlights of Research Findings
Main aims of research studies
1. To establish nutritional values (proximate constituent s) of edible insect
species in SE regions of Zimbabwe
2. To gather indigenous knowledge from communities on utilization &
consumption of edible insects
3. To determine effect of insect harvesting & processing on quality & safety
4. To document host plant and habitats for edible insects
5. To establish the level of stewardship on entomophagy
Materials and Methods- Nutritional composition- sample collection sites
9 species studied
1. Brachytrupes
membranaceus
2. Eulopida mashona
3. Encosternum
delegorguei
4. Gonanisa maia
5. Gonimbrasia belina
6. Gryllotalpa africana
7. Loba leopardina
8. Macrotermes
natalensis
9. Ornithacris turbida
Results- Nutritional composition
Insect species Constituent
Protein Fat Ash Carbohydrate fibre Energy
(kcal/100g)
Brachytrupes membranaceus 53.4 15.8 6.0 15.1 5.0 454.7
Encosternum delegorguei (well prepared)
(edible stink bug)
43.3 45 1.3 5.0 5.3 597.4
Encosternum delegorguei (spoiled) 31.6 38.9 3.8 3.7 22.0 490.4
Eulopida mashona (ground dwelling larvae) 46.3 11.8 10.9 16.2 14.8 352.2
Gonimbrasia belina (mopane worm) 55.4 16.4 8.3 8.2 16 329.1
Gonanisa maia 51.1 10.9 7.7 14.1 16.2 355.3
Gryllotalpa africana (Field cricket) 22.0 10.8 12.6 47.2 7.4 362.3
Loba leopardina (Chinhoyi) (cicada) 26.0 12.1 7.6 39.3 15.0 360.5
Loba leopardina (Negwari) 25.81 12.6 6.6 40.2 14.7 367.5
Macrotermes natalensis (reproductives) 37.1 41.6 3.5 0.4 4.9 542.5
Ornithacris turbida (grasshopper) 42.7 29.4 4.5 18.2 2.0 503.9
Henicus whellani 53.58 4.33 13.4 4.0±0.58 10.6 268.3±1.
• species variations in the nutrient composition
(recommendations on dietary intake of insects should be based on
extensive studies that investigate effect of insect diet and habitats on
their nutritional composition of insects)
• indications are that ground dwelling insects have higher ash content and
thus likely to have higher mineral content
• Processing methods seemed to have a significant influence on nutritional
composition
Conclusions and highlights
Study series 2: To determine effect of insect harvesting & processing on
quality & safety
Specific objectives
i) To determine effect of processing on phytochemical composition
ii) To determine effect of cooking duration on levels of anti-nutritional
compounds
iii) To establish the level of mycotoxin contamination due to traditional insect
processing practices
Materials & Methods
Analyte Method used Reference
Proximate composition
analyses
Crude: protein, fat, fibre
Ash
Moisture
Carbohydrates
Pearson 1981
AOAC 1990
Cardiac glycosides i) Kedde’s test Harborne 1973
Sofawara 1993
Oxalates Titration Amoo & Agunbiade2010
Phytates Colorimetric Vaintraub&Laptewa 1988
Materials & Methods (ctd)
Analyte Method used Reference
Alkaloids Gravimetric Harbone 1973
Total phenolics spectrophotometric Panarrieta et al. 2007
Tannins spectrophotometric Price et al. 1978
Steroids & Terpenoids i) Libermann-Buchard
Test
ii) Salkowski Test
De et al. 2010
Edeoga et al. 2005
Flavonoids Alkaline reagent test &
spectrophotometric
De et al. 2010
Jimo et al. 2010
Anthraquinones i) Borntrager’s Test
ii) Modified Borntrager
De et al. 2010
Materials & Methods (ctd)
Analyte Method used Reference
Saponins Vanillin- sulphuric acid
method
Hiai et al. 1976
Cyanogen glycosides Quantified as total
cynanide
Makkah 2003
Bioassays for Radical scavenging activity
% DPPH Absorbance Sharma et al. 2011
Results (Phytochemical composition)
Analyte Soldier termites Monster crickets
Oxalates (g/100g) 14.08 ± 0.6 9.31 ± 0.43
Phytates Not detected Not detected
Cyanogen glycosides (µg/100g) Not detected Not detected
Alkaloids (g/100g) 7.4 ± 0.6 5.2 ± 0.2
Total phenolics (mg /100g) 9.37 ± 0.79 7.77 ± 0.46
Tannins e (mg/100g) 0.02 ± 0.004 0.17 ± 0.007
Flavonoids (g CE/100g) 15.14 ± 0.64 15.50 ± 0.94
Table 2: Phytochemical composition of raw Monster Cricke and Soldier termites
Key: *CE- Catechin equivalents *GAE – Gallic acid equivalents
Results (ctd)
DPPH radical scavenging activity of methanolic extracts of Soldier termites (M.
natalensis) & Monster crickets (H. whellani) Anti-oxidant properties
Sample % DPPH Radical scavenging activity
Ascorbic acid 97 + 1
BHA 97 + 1
Termites (M. natalensis) 94 + 3
Monster crickets (H. whellani) 42 + 6
E. mashona 55 ± 4
E. delegorguei (raw) 88 ± 3
E. delegorguei (processed) 78 ± 7
Discussions & Highlights
i) Flavonoids were present in apprciable quantities in species where
degutting is not done
ii) Soldier termites’ extracts have potential high anti-oxidant
properties
iii) Edible stink bugs had high levels of Tridicane if not properly
processed
Improper processing results in accumulation of pheromone and
spoilage
Results
Protein (%) Fat (%) Ash (%) Carbohydrate
(%)
Crude
fibre (%)
Moisture
(%)
Energy
(Kcal/g)
Well Prepared (our sample)
23.58 24.53 0.71 2.75 2.9 45.53 325.40
Spoiled (our sample)
21.09 25.93 2.53 2.49 14.66 33.3 327.07
Table 1: Partial chemical compostion of E. delegorguei (Edible stink bug)
Introduction
• Previous chemical analytical research on edible stinkbug:
• basic nutritional composition
Emerging research dimensions include:
• bioactive compound composition
• risk assessment of consumed insects (mycotoxins &
antinutrients)
Introduction
Burning off the harmful pheromone
Storage of properly processed insects
Storage of properly processed insects
$$
Introduction
Unprocessed bugs Processed bugs
Traditional methods of collecting & storing bugs
Objectives
• to assess effect of E. delegorguei traditional harvesting
& processing practices on:
• levels of aflatoxins
• composition of fatty acids
• compostion of flavonoids
Materials & Methods
Analyses of flavonoids:
• traditionally processed and unprocessed samples
tested (Ferreres et al. 2003)
• analyses were performed using LC-MS &
confirmed with authentic standards
Table 1. Composition of Aflatoxins found on processed &
unprocessed bugs
Results
Aflatoxin group Processed bugs Unprocessed
bugs
B1 √ √
B2 complex − −
Gcomplex − −
M complex − −
Quantities of Aflatoxin B1 (ng) per g of insect materialR
elat
ive
quan
tity
(ng
)
Processed Unprocessed
Results (cntd)
Fatty acids in Encosternum delegorgue (mg/g) of insect materialR
elat
ive
qu
anti
ty m
g/g
Results (cntd)
0
2
4
6
8
10
12
14
16
18
20
Methylpalmitoleate
MethylOleate
(DEHA) Methylpalmitate
Methyllinoleate
Methylstearate
Processed
Unprocessed
•Anti-oxidant properties
DPPH Radical scavenging activities of insect extracts
Insect % DPPH radical scavenging activity
Termites 94 ± 3
H. whelani 42 ± 6
E. mashona 55 ± 4
E. delegorguei (raw) 88 ± 3
E. delegorguei (processed) 78 ± 7
Ascorbic acid 92 ± 1
BHA 97 ± 1
Catechin 92 ± 3
•Anti-oxidant properties
DPPH Radical scavenging activities of insect extracts
Composition of flavonoids in insect material
Results (cntd)
Type of
Flavonoid
Processed bugs Unprocessed
bugs
Apigenin √ √
Luteolin √ √
Quercitin √ √
Rutin √ √
Vetexin − −
Discussions & Highlights
i) Aflatoxin B1 associated with edible bugs
ii) Essential fatty acids: processed > unprocessed insects
iii) Flavonoids: processed < unprocessed insects
Conclusions
• presence of aflatoxin B1 is associated with traditional
insect harvesting, processing and storage practices
• Edible bugs are a good source of Essential fatty acids
• quantities of flavonoids could be affected by the
traditional processing method
Effect of cooking duration on levels of anti-nutritional
compounds
Secrets of insects menu preparation
Insects are
poisonous
when
consumed by
human males
• Mass rearing experiments with promising edible insects
• Formation of Multi-disciplinary teams & Edible Insects Research
group
• Nutritionists, Medics, Social Scientists & Biochemists
• Product formulation (food and feed)
• Advocacy
• Advocate for enterprises based on trade in edible insects (Value chain
studies???? Volunteers????)
Where we are going!!!!
Discussions & Highlights
i) Flavonoids were present in apprciable quantities in species where
degutting is not done
ii) Soldier termites’ extracts have potential high anti-oxidant
properties
iii) Edible stink bugs had high levels of Tridicane if not properly
processed
Acknowledgements
i) ICIPE
ii) DAAD (German Academic Exchange Programme)
iii) Swedish International Development Agency (Sida)
iv) AgriFoSe 2030
v) Chinhoyi University of Technology
vi) Swedish University of Agricultural Sciences
Acknowledgements
THE END