Insect-Based Protein: Nutritional Analysis and Their Role in Sustainable Development

Abstract

This study investigates insect-based proteins as a sustainable alternative to traditional animal sources. Consider their nutritional content, bioactive compounds, sensory qualities, potential risks, and environmental impact. Utilizing a bibliometric analysis of research from the Scopus database, the study observed a considerable increase in scholarly interest beginning in 2013, driven by the publication of the Food and Agriculture Organization's report "Edible Insects: Future Perspectives of Food and Nutrition Security." In 2015, the European Union adopted insects as a novel food, contributing to ongoing research. This increase is especially noticeable in Western countries, where eating insects is uncommon. The study emphasizes insects' high nutritional value, which includes energy, protein, essential amino acids, healthy fats, dietary fiber, vitamins, and minerals. They also include bioactive compounds such as antioxidant and anti-inflammatory properties, which make them beneficial to human diets. The study also highlights the importance of consumer innovative product development, and further research on novel processing techniques to enhance the sensory qualities of insect-based protein. It also investigates the potential health hazards associated with their ingestion, including microbiological hazards chemical contamination, allergenicity, and antinutrients, emphasizing the significance of proper safety measures. Insect farming is an environmentally friendly alternative that can considerably reduce greenhouse gas emissions, land and water use. Utilizing food waste as feed enhances sustainability. Insects have a high feed conversion ratio, making them a very effective source of protein. Therefore, incorporating insects into diets can have a positive impact on environmental sustainability, food security, and overall health of current and future generations.