African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
Vol. 10, No. 2, 2010, pp. 2085-2098
Bioline Code: nd10013
Full paper language: English
Document type: Research Article
Document available free of charge
African Journal of Food, Agriculture, Nutrition and Development, Vol. 10, No. 2, 2010, pp. 2085-2098
© Copyright 2010 - African Journal of Food Agriculture, Nutrition and Development.
Processed Products of Termites and Lake Flies: Improving Entomophagy for Food Security within the Lake Victoria Region|
Ayieko, M. A.; Oriaro, V. & Nyambuga, I. A.
Among the factors contributing to food shortage in Africa are lack of appropriate
preservation and storage facilities, tropical heat and poor road network for marketing
produce. High food spoilage caused by high temperatures of the tropical areas
necessitates storage for all householders. Marginal areas of Lake Victoria often suffer
protein deficiency due to dependence on narrow base sources of protein, most of
which get spoilt during storage. The lake region is endowed with plenty of edible
insects. Edible insects can provide partial solution to food insecurity. The aim of this
project was to promote entomophagy for food security by adding value to termites
and lake flies, enhancing taste and preference of edible insects, and improving shelf
life of edible insect products in marginal areas with food insecurity. Two specific
objectives examined were to add value by processing termites and lake flies into
readily acceptable consumer products; and to test acceptability of processed products
of termites and lake flies across different audiences. Samples of termites and lake flies
were collected and processed in the laboratory under different types of cooking
methods such as baking, boiling and steam cooking under pressure. The processed
products included crackers, muffins, sausages and meat loaf. The products were tested
among convenient sampled respondents. Processing the products added value based
on organoleptic tests and minimized the fear of eating insects among many people.
Not only marginal areas with limited protein foods but all areas with these insects can
improve their food situation by value adding to these available resources. Mostly,
people are familiar with these insects, therefore, the processed products of lake flies
and termites were readily accepted, which could make their commercialization easier.
It was concluded that processing edible insects into conventional consumer products
encourages entomophagy and has potential for income generation and food security
within the lake region.
Entomophagy, termites, lakeflies, edible insects
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