Nutritional Composition and Functional Properties of Insect-Based Flour from Edible Termites and Crickets Harvested in Benue State, North Central Nigeria

Edible insects represent a high-protein, resource-efficient food source gaining attention as a sustainable alternative to conventional animal proteins. In Benue State, North Central Nigeria, edible termites (Macrotermes bellicosus) and field crickets (Gryllus bimaculatus) are seasonally harvested and consumed, though their nutritional and functional properties as food ingredients remain undocumented. This study determined the nutritional composition, amino acid profile, fatty acid composition, and functional properties of flour produced from these two edible insect species harvested in Gboko and Otukpo Local Government Areas. Insects were collected during seasonal harvest periods, oven-dried at 60 degrees Celsius, defatted, and milled into flour. Proximate analysis, mineral content, in vitro protein digestibility, amino acid profiling by high performance liquid chromatography, and functional property assessments including water absorption, oil absorption, emulsification, foaming, and gelation were conducted. Results showed that termite flour contained 52.4 percent crude protein on a dry weight basis and cricket flour 58.6 percent, both substantially higher than conventional plant protein sources. Essential amino acid index values exceeded 0.80 for both species, indicating high protein quality. Polyunsaturated fatty acids constituted over 55 percent of total fatty acids. Functional properties were comparable to soy flour across most parameters. The study establishes Benue State edible insects as nutritionally valuable food ingredients and recommends their incorporation into food formulation research and commercialisation strategies. Keywords: edible insects, termites, crickets, nutritional composition, functional properties.