Characterisation of Lipid Profiles and Fatty Acid Composition of Selected Edible Insects Consumed in Anambra State

Edible insects are increasingly recognised as sustainable, nutritionally dense protein sources, and several species are traditionally consumed in South East Nigeria, yet comprehensive lipid profiling and fatty acid composition analysis of insects consumed in Anambra State has not been conducted to support their promotion as food and feed ingredients. This study characterised the lipid profile and fatty acid composition of five edible insect species consumed in Anambra State, namely African palm weevil larvae, black soldier fly larvae, mopane caterpillars, cricket nymphs, and grasshoppers. Insects were collected, identified, blanched, freeze-dried, and analysed for total fat, lipid class fractions, and fatty acid composition by gas chromatography with flame ionisation detection after fatty acid methyl ester preparation. Total fat content ranged from 18 percent in grasshoppers to 38 percent in palm weevil larvae. Phospholipids were the dominant lipid class in crickets and grasshoppers, while triacylglycerols dominated in palm weevil and mopane caterpillar. Fatty acid compositions revealed that oleic, palmitic, linoleic, and linolenic acids were the dominant fatty acids across species. Omega-3 to omega-6 ratios ranged from 1:6 in mopane caterpillar to 1:2 in black soldier fly larvae, with the latter showing the most nutritionally favourable ratio. Conjugated linoleic acid, a potentially health-promoting fatty acid, was detected in crickets at 0.8 percent of total fatty acids. The superior lipid quality of black soldier fly larvae in terms of fatty acid balance and total fat content positions it as the most nutritionally promising edible insect species for food security applications in South East Nigeria.

Keywords: edible insects, fatty acid composition, lipid profile, Anambra State, food security