Diversity and Traditional Consumption of Edible Insects in North Benin

Shortage of protein from meat leads to the search for alternative protein source in order to meet up with the protein need by man. Edible Insects have been seen as a major alternative protein source in this regard. This study investigated the diversity of edible insect species and the proximate properties of some common insects used in traditional diet from three agro ecological zone in North Benin. In total 20 edible insects belonging to 4 orders Orthoptera, Coleoptera, Isoptera and Hymenoptera were identified to be consumed throughout the year. Thus it was also observed that each insect requires a special collection method. The quality attributes of consumption were distinguished according to the traditional technology processing of insects collected as boiling, sun drying, frying and smoking. These insects were rich in protein (25.2 – 64.4 g/100 g dry matter), fat (16.4-46.8 g/100 g dry matter) and minerals (1.0-4.8 g/100 g dry matter). Therefore effort should be geared toward developing improved preservation and processing methods of these edible insects since they can act as economic and nutritional sources to the inhabitants of these zones, thereby reducing rural poverty and malnutrition.