CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS

Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their co...

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Autores principales:	Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Alkasim Kabiru Yunusa
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	entomophagy, alternative protein, consumer perception, insect consumption, unconventional protein Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a57e443b3043474fa076ae1f8b083e36
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spelling	oai:doaj.org-article:a57e443b3043474fa076ae1f8b083e362021-12-01T14:01:06ZCONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS2685-42792715-422X10.33512/fsj.v3i1.10468https://doaj.org/article/a57e443b3043474fa076ae1f8b083e362021-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/10468https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XAlternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their consumption is intimately attached to location and culture, and their nutritional values are not known to many. Their consumption is associated with taboos and pessimisms, and are seen as something filthy, not something decent to be consumed. Literature used was gathered through an online search on Google Scholar and Science Direct database. Disgust, food neophobia, lack of awareness, unavailability, and personality traits are the major barriers to edible-insect acceptance among consumers. Accepting edible-insects as food depends greatly on location, eating habit, prior experience, age, gender, and religion of a consumer. Follow-up studies after the first introduction will give clues on the acceptance level, help understand reasons for the rejection, and allows the application of alternative and better solutions to rejection problems. Entomophagy advocate should intensify their efforts and attract more consumers in the West and other parts of the globe. Research collaborations between applied and social sciences are necessary to win the affection of new consumers and convinced their psych and emotion during the first introduction. Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.Nura AbdullahiEnerst Chukwusoro IgweMunir Abba DandagoAlkasim Kabiru YunusaDepartment of Food Technologyarticleentomophagy, alternative protein, consumer perception, insect consumption, unconventional proteinFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 1, Pp 1-24 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	entomophagy, alternative protein, consumer perception, insect consumption, unconventional protein Food processing and manufacture TP368-456
spellingShingle	entomophagy, alternative protein, consumer perception, insect consumption, unconventional protein Food processing and manufacture TP368-456 Nura Abdullahi Enerst Chukwusoro Igwe Munir Abba Dandago Alkasim Kabiru Yunusa CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS
description	Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their consumption is intimately attached to location and culture, and their nutritional values are not known to many. Their consumption is associated with taboos and pessimisms, and are seen as something filthy, not something decent to be consumed. Literature used was gathered through an online search on Google Scholar and Science Direct database. Disgust, food neophobia, lack of awareness, unavailability, and personality traits are the major barriers to edible-insect acceptance among consumers. Accepting edible-insects as food depends greatly on location, eating habit, prior experience, age, gender, and religion of a consumer. Follow-up studies after the first introduction will give clues on the acceptance level, help understand reasons for the rejection, and allows the application of alternative and better solutions to rejection problems. Entomophagy advocate should intensify their efforts and attract more consumers in the West and other parts of the globe. Research collaborations between applied and social sciences are necessary to win the affection of new consumers and convinced their psych and emotion during the first introduction. Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.
format	article
author	Nura Abdullahi Enerst Chukwusoro Igwe Munir Abba Dandago Alkasim Kabiru Yunusa
author_facet	Nura Abdullahi Enerst Chukwusoro Igwe Munir Abba Dandago Alkasim Kabiru Yunusa
author_sort	Nura Abdullahi
title	CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS
title_short	CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS
title_full	CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS
title_fullStr	CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS
title_full_unstemmed	CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS
title_sort	consumption of edible-insects: the challenges and the prospects
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/a57e443b3043474fa076ae1f8b083e36
work_keys_str_mv	AT nuraabdullahi consumptionofedibleinsectsthechallengesandtheprospects AT enerstchukwusoroigwe consumptionofedibleinsectsthechallengesandtheprospects AT munirabbadandago consumptionofedibleinsectsthechallengesandtheprospects AT alkasimkabiruyunusa consumptionofedibleinsectsthechallengesandtheprospects
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CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS

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