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A study by International Centre of Insect Physiology and Ecology (Icipe) is now rooting for insects as the new source of food for the continent.
In the wake of food security in the region coupled with rising population and climate change, Icipe has identified various edible insects for human consumption.
The centre notes that aggravated food security has been caused by urbanisation, climate change, diminishing land and water resources, over- and under-nutrition and persistent poverty.
The study notes that insects are important source of protein and other nutrients adding that their use as food has ecological advantages over conventional meat.
“Insects are also a rich source of drugs for modern medicine and they have economic benefits for mass production as animal feed and human food,” reads the study.
The study confirmed the nutritional importance of the edible stink bug, which is widely found and eaten in parts of southern Africa.
According to Icipe scientist, Prof Baldwyn Torto, the stink bug is a rich source of nutrients and antioxidants.
He says the bug has the potential to play a vital role in improving food and nutritional security as well as the incomes of rural communities.
“We found the edible stink bug to be a rich source of fatty acids, including seven that are considered essential for human nutrition and health,” he says.
Torto says the edible stink bug provides 12 amino acids, two of which are often lacking in the predominantly cereal-based diets consumed in many parts of Africa.
The professor notes that the insect also contains high crude protein and fats and although it is not a great source of minerals, it contains phosphorus in relatively high levels.
“The study on the edible stink bug was conducted as part of Icipe’s new Insects for Food and Feed research programme which intends to respond to aggravated food insecurity,” he says.
The study has also revealed the need for improved care in the harvesting and storage of the edible stink bugs.
According to Dr Robert Musundire from Icipe, this will help safeguard their nutritional value and prevent contamination by harmful compounds.
He notes that the bugs are usually collected from tree branches and are then killed using warm water before being stored in used grain bags.
“We found that these traditional harvesting and storage practices of the insect can lead to fungal contamination,” he says.
The researchers have therefore recommended better handling and storage of the edible stink bug to ensure its safety as food.
“We found traces of aflatoxin, one of the major groups of mycotoxins, in traditionally collected and stored samples of the edible stink bug,” says Musundire.
The study concludes that when harvested and stored appropriately the edible stink bug has the potential to be an important source of nutrients and antioxidants in the diets of African rural communities.
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