Comparative evaluation of macronutrient compositions and fatty acid profiles in aquatic and terrestrial edible insects consumed in Arunachal Pradesh, Northeast India

Abstract Insects, one of the oldest dietary resources, are gaining attention as sustainable sources of protein and fibre. Among ethnic communities of Arunachal Pradesh, NE India, entomophagy remains a rooted cultural practice. This study evaluated and compared the macronutrient and fatty acid profiles of selected aquatic insects ( Lethocerus indicus , Laccotrephes ruber , Gestroiella insignis , Cybister tripunctatus , assorted dragonfly larvae) and terrestrial insects ( Lepidiota sp., Mimela sp., Heliocopris bucephalus , Arcte coerula , Pericyma cruegeri ). The macronutrient analysis revealed that aquatic species exhibited higher fat content (13.45%) and calorific value (378.49 kcal/100 g DM) compared to terrestrial species (9.83% fat; 289.99 kcal/100 g DM), while terrestrial insects showed higher protein (55.26%) and fibre (20.33%) levels. The fatty acid composition shows obvious differences between the two groups: aquatic insects possessed higher proportions of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA; C20:5 n-3) and docosahexaenoic acid (DHA; C22:6 n-3), whereas terrestrial insects were dominated by monounsaturated and saturated fatty acids. Interestingly, Gestroiella insignis and dragonfly larvae contained docosadienoic acid (DDA, C22:2 n-6), advocating a habitat-specific diversion in lipid metabolism. Indices related to cardiovascular health, together with Atherogenic Index (AI < 1), Thrombogenic Index (TI < 1) and h/H ratio (>2), point toward favourable lipid quality, particularly in aquatic species. Variation in macronutrient and fatty acid profiles reflects the influence of habitat, trophic ecology and developmental stage on insect lipid composition. The study highlights the nutraceutical potential of the examined insect species, whose macronutrient and fatty acid profiles support their use as sustainable functional foods and feeds.