Insects (Cirina butyrospermi and Zonoceros variegatus) as a Potential Alternative Food Source in Northern Benin: Assessment of Nutritional Composition and Processing Properties
TOHOZIN A. Rogatien
School of Agronomical Sciences and Water of the University of Parakou, BP 123, Parakou, Republic of Benin.
TOUGAN P. Ulbad *
Department of Nutrition and Food Science of the Faculty of Agronomy, University of Parakou, Benin, BP 123, Parakou, Republic of Benin.
Assa A. Rebecca Epse YAO
UFR Biosciences of the University Felix HOUPHOUET-BOIGNY, 01 BP V 34, 01 Abidjan, Ivory Coast.
HONGBETE Franck
Department of Nutrition and Food Science of the Faculty of Agronomy, University of Parakou, Benin, BP 123, Parakou, Republic of Benin.
MABOUDOU Bedhawi
Department of Nutrition and Food Science of the Faculty of Agronomy, University of Parakou, Benin, BP 123, Parakou, Republic of Benin.
BAH Hamidou
School of ISAV-Faranah, Republic of Guinea.
IMOROU TOKO Ibrahim
School of Agronomical Sciences and Water of the University of Parakou, BP 123, Parakou, Republic of Benin.
*Author to whom correspondence should be addressed.
Abstract
Insects are increasingly being consumed as unconventional food resources in Northern Benin. This study aims to characterize the physicochemical and nutritional properties of shea caterpillars and grasshoppers consumed in northern Benin. A total of 1000 g of fresh shea caterpillars and 1000 g of grasshoppers were sampled, dried and ground for the study from the edible insect traders of Parakou. The physico-chemical and nutritional parameters were measured according to the methods of AOAC from February 2024 to May 2025. Statistical analysis was conducted using Statistical Analysis System software (SAS, 2006). Means were calculated using the PROC MEANS procedure and frequencies using PROC FREQ. The procedure Proc Glm was used for variance analysis. The insect species effect was determined by student T test. Correlations were determined by species using PROC CORR procedure of SAS. The results of the study showed that the pH of Zonoceros variegatus were significantly higher than the value obtained for (6.22 vs 6.15; P<0.001) for Cirina butyrospermi. The luminance, red index, yellow index, hue, and chroma values of Cirina butyrospermi were 23.3, -5.12, 12.3, -1.2, and 13.26, respectively. For Zonoceros variegatus, these values were respectively 41.5, -1, 16.4, -1.52, and 16.4. Nutritionally, the dry matter, ash content, fiber content, and sodium level of Zonoceros variegatus were significantly higher than those of Cirina butyrospermi (P<0.001). In contrast, the crude protein content, fat content, total carbohydrates, potassium, calcium, magnesium, and iron contents of Cirina butyrospermi were higher than those of Zonoceros variegatus (P<0.001). Zonoceros variegatus and Cirina butyrospermi offer significant technological and nutritional assets and can be promoted for food security and nutrition.
Keywords: Benin, insects as food, proximate composition, quality, food security