Application of Edible insects as Novel Protein Sources in Burundi: Nutritional Characterization and Potential for Food Fortification

Global food insecurity is exacerbated by population growth, climate change, and pressure on natural resources, with sub-Saharan Africa being disproportionately affected. In Burundi, diets are largely based on starchy staples that provide sufficient energy but remain deficient in high-quality protein and essential micronutrients, contributing to persistent malnutrition. Edible insects represent a sustainable, culturally accepted, and nutrient-dense alternative protein source that could support food fortification strategies. The nutritional, mineral, and functional quality of four edible insects was examined. The four edible insects were crickets (Acheta domesticus), locusts (Locusta migratoria), black soldier fly larvae (Hermetia illucens), and bee larvae (Apis mellifera). The proximate composition, chitin level, mineral content, and some physicochemical attributes of the insects were determined. High inter-species variation was found. Crickets had the highest protein (approximately 57% dry matter), thus their suitability as nutritional supplements. Black soldier fly and bee larvae had high lipid and energy values, whereas locusts were found to have extremely high calcium levels. Bee larvae also showed relatively high iron and zinc values. Variability in chitin and biochemical composition affected the functional properties. In conclusion, the data illustrate the complementary, species-specific nutritional values of entomophagy products as sources of protein and micronutrients that can be integrated into meals based on staples in order to optimize the nutritional efficiency of diets in Burundi.