eprintid: 10365
rev_number: 21
eprint_status: archive
userid: 1305
dir: disk0/00/01/03/65
datestamp: 2017-12-19 10:47:51
lastmod: 2018-06-14 09:24:50
status_changed: 2017-12-19 10:47:51
type: article
metadata_visibility: show
creators_name: Mutungi, C
creators_name: Irungu, F G
creators_name: Nduko, J
creators_name: Mutua, F
creators_name: Affognon, H D
creators_name: Nakimbugwe, D
creators_name: Ekesi, S
creators_name: Fiaboe, K K M
icrisatcreators_name: Affognon, H D
affiliation: Department of Dairy and Food Science and Technology, Egerton University (Egerton)
affiliation: International Centre for Insect Physiology and Ecology (ICIPE) (Nairobi)
affiliation: International Institute of Tropical Agriculture (IITA) (Dar es Salaam)
affiliation: Department of Public health, Pharmacology and Toxicology, University of Nairobi (Kangemi)
affiliation: ICRISAT (Bamako)
affiliation: Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio- Engineering, Makerere University (Kampala)
country: Kenya
country: Tanzania
country: Mali
country: Uganda
title: Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development
ispublished: pub
subjects: S4
subjects: s2.17
subjects: s2.7
subjects: s26
subjects: s31
divisions: CRPS1
full_text_status: restricted
keywords: Entomophagy, traditional knowledge, shelf-life, packaging, storage, functionality
abstract: In many African cultures, insects are part of the diet of humans and domesticated animals. Compared to conventional food and feed sources, insects have been associated with a low ecological foot print because fewer natural resources are required for their production. To this end, the Food and Agriculture Organization of the United Nations recognized the role that edible insects can play in improving global food and nutrition security; processing technologies, as well as packaging and storage techniques that improve shelf-life were identified as being crucial. However, knowledge of these aspects in light of nutritional value, safety, and functionality is fragmentary and needs to be consolidated. This review attempts to contribute to this effort by evaluating the available evidence on postharvest processes for edible insects in Africa, with the aim of identifying areas that need research impetus. It further draws attention to potential postharvest technology options for overcoming hurdles associated with utilization of insects for food and feed. A greater research thrust is needed in processing and this can build on traditional knowledge. The focus should be to establish optimal techniques that improve presentation, quality and safety of products, and open possibilities to diversify use of edible insects for other benefits.
date: 2017
date_type: published
publication: Critical Reviews in Food Science and Nutrition
publisher: Taylor & Francis
id_number: 10.1080/10408398.2017.1365330
refereed: TRUE
issn: 1040-8398
official_url: http://dx.doi.org/10.1080/10408398.2017.1365330
related_url_url: https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=Postharvest+processes+of+edible+insects+in+Africa%3A+A+review+of+processing+methods%2C+and+the+implications+for+nutrition%2C+safety+and+new+products+development&btnG=
related_url_type: pub
citation:   Mutungi, C and Irungu, F G and Nduko, J and Mutua, F and Affognon, H D and Nakimbugwe, D and Ekesi, S and Fiaboe, K K M  (2017) Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development.  Critical Reviews in Food Science and Nutrition.   ISSN 1040-8398     
document_url: http://oar.icrisat.org/10365/1/mutungi2017.pdf