Production Method For Some Insect-Based Food For Local Consumption In Ondo State Nigeria

Based on the fact that insects are highly nutritional exciting materials with no doubt as future prospects of being included in consumers common diet in various countries in the world they are vital resource proven with varied nutritional aspects and rich in dietary symbolism for daily nutritional healthiness. Due to high cost and shortage in food availability it was considered to design a local production method for the available in our local community to provide for unmarketable production and the catalyst for commercial production to complement the available in the market. Edible insects including adults and larvae were partitioned into category A and B respectively while accessory raw materials indicated. Preparation techniques and formulations for selected edible insects involve selection of desirable species with reference to consumer preference proper milling thorough mixing oven drying or steaming at considerable length and storing in dry cool non-freezing sections of the refrigerator for storage longevity before use. Edible insects contribute a small whole processed fractions to the nutrient requirements sold in nook and crannies in local Nigerians market. Therefore it is recommended to eat only insects that are reported in studies to redress neophobia and avoid risk linked with consumption. More studies on mass production techniques is needed to conquer the hurdle of harvesting from the wild and aiding the local production of insect-based food of different forms at affordable cost for sale to local Nigerians and subsistent consumption. Finally more research is required to find out more edible species explore the impact of insect based food on length-weight gain of consumers and how sustainability for high quality protein and calories requisite can be realized for indigenes.