Nutritional Properties of Selected Edible Insects

This study aimed to determine the nutritional properties of selected edible insects as a potential future food. A total of eight species of edible insects, including the dubia roach (Blaptica dubia), super worm (Zophobas morio) larvae, locust (Locusta migratoria), silkworm (Bombyx mori) pupae, house cricket (Acheta domesticus), sago palm weevil (Rhynchophorus ferrugineus) larvae, black soldier fly (Hermetia illucens) larvae, and grasshopper (Oxya Yezoensis) have been obtained and analyzed for their macronutrient contents. Results showed that grasshopper (68.18 g/100 g) has the highest protein content, which is comparable to conventional animal meats. This indicates that the edible insect is a valuable alternative protein and provides essential amino acids. Thus, some edible insects could serve as a source of sustainable nutrients for daily requirements and mitigating food insecurity in the future.