ENTOMOPHAGY: ANOTHER SIDE OF ENTOMOLOGY, IGNORED OR FACING EXTINCTION IN NIGERIA?

A TOPICAL REVIEW

BY

NWOKPOKU DOMINIC

DEPARTMENT OF ENTOMOLOGY (NSPRI PH)

2016 TECHNICAL STAFF SEMINAR

DATE: 28TH APRIL 2016

INTRODUCTION

The term entomophagy refers to the use of insects as food. The human consumption of insects has doubtlessly occurred for at least several centuries in Africa but the earliest recorded accounts dates back to the late 1700’s for locusts and winged termites consumption in South Africa (Sparman [23]. Insects have played an important part in the history of human nutrition in Africa, Asia and Latin America. Detailed information regarding diversity, mode of consumption and economic value of edible insects in all tropical and subtropical regions of the world has been compiled by De Foliart [7] Nonaka [18] and Mitsuhashi [17]. Van Huis [24] has reported that there are approximately 250 highly nutritious, edible insect species in sub-Saharan Africa, Ramos-Elorduy [21] registered around 535 edible species in Mexico, and Mitsuhashi [17] arrived at a figure of at least 1,900 species of edible insects worldwide. Chakravorty et al; [5] revealed that a total of at least 81 species of local insects (including both identified and non identified species), belonging to 26 families and five orders, finds acceptance as food by the locals in India. Out of the 81 species, 9 are representatives of the Odonata, 17 of the Orthoptera, 16 of the Hemiptera, 15 of the Hymenoptera and 24 of the Coleoptera. Furthermore, over 1,400 recorded edible insects indigenous population in many Third World countries where animal protein is scarce use 30 species of insects or more as good sources of protein with high fat content and many important minerals and vitamins [3]. Ebenebe and Okpoko; [9] identified malnutrition, poverty, religion and enlightenment as some of the promoting factors of enthomophagy. Time of eventualities; Civil war (during, before, and after the war) also affected people’s interests in entomophagy

In developing countries, Nigeria as a case study where there still exists issues of malnutrition and high rate of food insecurity worsened by the current spate of economic meltdown; consumption of edible insect is one major strategy to counter the existing problems of malnutrition. FAO [13] recommended consumption of 34g of animal protein per person per day for normal growth and development but in Nigeria animal protein consumption level is at 7-10g/person/day while her counterparts like Somalia and Mauritania were getting 32-34g respectively FAO (12). Efforts to bridge the gap between animal protein deficit and human population growth rate has led to integration of alternative protein sources especially micro livestock into traditional farming system in compliance with FAO recommendation, yet animal protein deficit in the country is still unresolved. This is because the human population grows at the rate of 3% per annum while animal production grows at the rate of 2% per annum. This deficit persists as a result of the usual Nigerian factors; utter negligence of agriculture in general and its inherent potential, erroneous view of entomophagy as a taboo or an exclusive reserve for the rural poor or the traditionalists. The essence of this paper is to reawaken the

Nigeria’s consciousness towards re-evaluating entomophagy as a good alternative and/or complement to the conventional nutrient sources in order to get more armed in waging war against the already looming food insecurity.

MERITS OF ENTOMOPHAGY

1. NUTRITIONAL COMPOSITIONS OF INSECTSThe merits of the use of insect as food have been expressed in several reports [20], [10] [8], [4], [25] and [1]. All identifying edible insects as rich source of protein: Winged termite (Macrotermes bellicosus 35.88% C.P. [16], Cricket (Gymnogryllus lucens 50.75% C.P. [11], Variegated grasshopper (Zonocerus variegates) 26.8% [11] and 38.72% [3], African Palm weevil (Rhyncophorus phoenicis 28.42% [3] and 21% [8], Rhinoceros beetle larva (Oryctes monoceros) 36.45% on dry weight [27]. FAO [13] showed that edible insects compare favorably with both fish and meat proteins. Most species of caterpillars have high levels of minerals such as potassium, calcium, magnesium, zinc, phosphorus and iron, as well as various vitamins. Ekpo and Onigbinde [10] also elucidated the high nutritional value of fatty acids found in edible insects, according to them, edible insects has fatty acids with high iodine content, an indication of the degree of unsaturation of the oil. The iodine content in some insect oils include: Silkworm oil 117, lepodoptherous larva oil 112-119 and 108.6 -118. Edible insects are also reported to be rich in micro-nutrients especially iron, magnesium, zinc and thiamine, riboflavin respectively [22]. In animal husbandry, poultry and fish production precisely, maggot meal is highly sorted after due to its high protein content (above 48% c.p). Insects are attractive and important natural source of food for many kinds of vertebrate animals including birds, lizards, snakes, amphibians, fish and other mammals. To further justify the high nutritive value of insects as compared to conventional, sources see below:

Fig1: Vitamins and other nutrients in 100 g servings of chicken and beans dishes in comparison to the contents of some insects (From Premalatha, 2011)

Thiamine Riboflavin Niacin Daily Human Requirements 1.5mg 1.7mg 20mg Fraction met by roasted chicken 5.4% -- 45%Fraction met by backed beans 10.8% -- 3%Fraction met by Termites 8.7% 67.4% 47.7%Fraction met by silk moth larvae 224.7% 112.2% 26%Fraction met by palm weevil 201.3% 131.7% 38.9%

PROTEINS AND IRONS 100g SERVINGS OF BEEF AND TWO INSECTS

FOOD PROTEIN (g) IRON (mg)BEEF (Boiled) 22.3 2.9SILK WORM LARVAE (Boiled) 28.2 35.5GRASSHOPPER (Fried) 61.1 --

Fig 2: Average Vitamin and mineral content and (b) Average proximate analysis (%) of major insects groups consumed in Nigeria (±1SE)(Hymenoptera n=1; Coleoptera n=3, Isoptera n=2; Lepidoptera n=5 and Orthoptera n=3) (Data modified from Riggi et al., 2013).

2. ENTOMOTHERAPY Flour made from caterpillars is mixed to prepare pulp given to children to counter malnutrition. Termites are particularly high source of iron for those who are weak and anemic while red ants are rich in bone building calcium. Based on the phytate composition, insects could be consumed without much fear of harm to Humans and his animals in respect of phytic acid toxicity. Oxalate can bind to Ca present in the food thereby rendering Ca unavailable for normal physiological and biochemical role such as the maintenance of strong bone, teeth, nerve impulse transmission and cofactors in enzymatic reactions as well as clotting factors in the blood [27]. Saturated fatty acids extracted from Locust Bean Tree Emperor Moth Larvae (Bunaea alcinoe) have a potential use for dietetic management of certain coronary heart diseases [27].

IDENTIFIED FACTORS PROMOTING ABHORRENCE1. Some insects are associated with breakdown of buried coffin and corpse e.g. Termite2. Some has obnoxious odours and unpleasant spots e.g. Variegated grasshopper) associated with evil spirit in some communities. 3. Some look irritating e.g. African Palm weevil appears like a bloated maggot (Housefly larvae)4. Their habitats e.g. Rhinocerous beetle grow in goat manure and so they are unhygienic5. Unavailability e.g. Cricket (hardly found)6. Presumed availability of many alternatives; conventional food are easily assessable.

REQUIRED ACTION TO PROMOTE ENTOMOPHAGY

Global climate change and increasing food insecurity in many parts of the developing world may put insects regularly on the menu. Most edible insects are cheap, available

and can provide a good source of protein and minerals needed to complement cereal based foods consumed in the developing countries. Hence, edible insects should be seen as not just a way to respond to the problem of inadequate nutritional intake but as a cheap, safer and nature oriented measure towards combating food insecurity. This can occur at different levels, with small scale and large scale propositions. In addition, a much lower consumption of energy and natural resources of insect farming (Lindroth, 1993; Nakagaki et al., 1991), alongside high fecundity and a faster growth rate, make insect farming an option which deserves urgent global attention.

1. Awareness Campaign: There is urgent need for a sustained sensitization on merits.2. Improving the hygiene during harvesting and sales will increase acceptability3. Compelling caterers and hoteliers to include insects in their menu 4. Having many edible insect farms 5. Development of captive rearing facilities in order to increase availability

Incorporation of insects into other feeds regularly will boost their consumption 6. Processing of insect into more durable forms like waffle, puffed balls and chips will

promote its consumption 7. Serving of insect at the social functions organized by highly placed individuals; it

shouldn’t be seen as poor man food any longer. 8. Inclusion of entomophagy in the academic curricular of the departments of;

Agronomy, Food and Nutrition entomology in the Universities. 9. Development of advanced insect industry; conducting a market research on the insects

that would work better for expected and targeted consumers in order to fit different preferences

CONCLUSION

Currently, FAO, WHO and good spirited individuals at different walks of life are reawakening the interest of humanity towards entomophagy, it becomes imperative to assess the factors that militate against and those that promote entomophagy as basic considerations in charting the course for popularizing of entomophagy in a country like Nigeria where low intake of animal protein is responsible for many clinical and subclinical disease conditions especially among the infants. We need to jettison superstition, reduce the westernization madness and reconsider our stance as regards entomophagy. Nigeria needs to imitate countries like India, China in versatility and boundless exploration of all available opportunities. This would go a long way in boosting our economic status; improve the health of the people, create new grounds in innovations.

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