Use of Edible Insects and Their Role for Providing Nutritional Security

The interest in edible insects arises due to an increase in food demand to support globally. Insects form the largest group of animals on the planet. Despite evidence in recorded history of playing a pivotal role in human nutrition in the oldest human civilizations in Asia, Africa, and Latin America, insects remain the most unexplored source of functional foods and nutraceuticals. They are well-known sources of high-quality protein, fats, and vitamins and are considered cheap, environment-friendly, alternative food and feed to conventional protein sources. Studies show that the main component of the insect exoskeleton chitin, chitosan (produced by deacetylation of chitin), and Chito-oligosaccharides (degraded products of chitosan or chitin) exhibit biological activity, including immunity-enhancing effects. Traditionally indigenous cultures employ insects for diverse aspects like edible purposes, therapeutic use, economic input, and many other activities. This chapter summarizes its importance, as an alternative food source, and as a functional source, thus targeting to provide nutritional security and sustainable agriculture.