Processing and Functional Properties of Edible Insects: Risk and Benefits Associate with Its Consumption

Gradually, the world has become more technologically advanced and industrialization has been practiced everywhere. However, along with this, the world's population is steadily increasing, and environmental pollution is also increasing. Due to increasing population and pollution, a global challenge of food insecurity is emerging, Therefore, nutritious food sources are needed, and edible insects are in the limelight. Insects as food have the rich composition of proteins, vitamins, and amino acids. These plays very important role in human life. They exhibit various functional and chemical properties after applying numerous processing techniques. In this review, we will discuss the farming techniques of edible insects and various functional properties of edible insects, and processing techniques that cause a change in functional properties. Generally, insect shows solubility, emulsifying, gelling, foaming, water holding, and oil absorption properties. Edible insects are nutritious, but some people are reluctant to eat insects because of their disgust, so we will introduce various processing techniques to eliminate them. It also discusses the environmental impacts of eating edible insects and their benefits to humans, as well as related risk factors.