Edible insects at different developmental stages like larvae, pupae and adults serve as food resources across the globe. They are rich in nutrients such as protein, fat, essential vitamins and minerals. Since recent decades, there is a growing interest in utilising edible insects as part of the sustainable solutions to malnutrition and food insecurity in the world. This review analyses the current advances in post-harvest processes and value addition in edible insects, focusing on development of modern processing technologies, use of insects in food enrichment in order to improve their nutritional profile, palatability as well as extraction of high value industrial products/compounds from the insects. Presently, most edible insects are harvested from the wild and traditionally processed through boiling, roasting, frying, smoking, solar drying, stewing, steaming, drying and pounding or a combination of these methods. To increase consumer interest in insects, various novel technologies have been developed particularly aiming at using insects as ingredients in a non-recognizable form, such as powders or flour to enrich and supplement food products. Insect-based bakery products such as bread, biscuits, muffins, crackers, cookies, complementary food and porridges are the most common products. The most popular insects reported in food enrichment include crickets, winged termites, mealworms, palm weevil larvae, locusts, and grasshoppers. Technologies for extraction of insect components like chitin, fat/oil, and protein for application as ingredients in food industry are still being developed. Conventional food products with 5

Background Located in the Eastern Democratic Republic of Congo (South-Kivu), Kalehe and Idjwi are two relatively unexplored territories with little to no research on edible insects even though anthropo-entomophagy practice is widespread. This study therefore aimed at exploring the biodiversity, perception, consumption, availability, host plants, harvesting techniques, and processing techniques of edible insects. Methods Data were collected through a field survey using three techniques, namely structured interviews, direct observations, and insect collection and taxonomy. A total of 260 respondents, 130 in each territory, were interviewed. The field survey focused on inventorying commonly edible insects as well as recording consumer preferences, preference factors, seasonal availability, host plants, harvesting techniques, and processing and preservation methods. Samples for taxonomic characterization were preserved in 70% alcohol. Results Nine edible insects, namely Ruspolia differens Serville 1838, Gryllotalpa Africana Palisot de Beauvois 1805 , Locusta migratoria Linnaeus 1758, Macrotermes subhyalinus Rambur 1842, Gnathocera trivittata Swederus 1787, Rhynchophorus phoenicis Fabricius 1801, Vespula spp. Linnaeus 1758, Apis mellifera Linnaeus 1758, and Imbrasia oyemensis Rougeot 1955, were recorded as being consumed either as larvae, pupae, and adults. Ruspolia differens and M. subhyalinus were reported as the most preferred by consumers in the studied territories. A scatter plot of matrices and Pearson's correlations showed a negative correlation between preference based on taste, size, and shape, as well as perceived nutritional value. Their seasonal availability differs from one species to another and correlated with host plants availability. Harvesting techniques and processing and preservation methods depend on species, local knowledge, and practices. Conclusion The huge edible insect diversity observed in Kalehe and Idjwi is evidence of anthropo-entomophagy practices in the area. In addition to being an important delicacy and traditional foods, edible insects can contribute to food, environmental, and financial security through local business opportunities. Households can rely on edible insects to meet their nutritional needs instead of conventional livestock. Indigenous practices and technologies used for harvesting, processing, and preserving edible insects must be improved to meet international standards to increase the market and capitalize on the economic potential of edible insects.

Background Edible insects are an important source of food to many African populations. The longhorn grasshopper, Ruspolia differens (Serville 1838), commonly known as senene in Tanzania is one of the most appreciated edible insects by societies around Lake Victoria crescent. Senene is primarily an essential treat for the tribes around the lake, e.g., the Haya of Tanzania, Luo of Kenya and Baganda of Uganda. Despite its importance as a food item and appreciation as a delicacy, there are few studies dealing with culture, beliefs and indigenous technology in connection with the senene . The main objective of this study was to survey indigenous technologies, processing methods and traditions in relation to senene consumption among the Haya tribe in Kagera region of Tanzania. Methods Our ethnographic study was conducted through semi-structured interviews. A total of 51 locals, 26 females and 25 males aged 21 to 60 years were interviewed (with 3 female and 7 male key informants among them). Questions focused on cultures, beliefs and traditions towards senene consumption. Processing, preservation and shelf-life as well as nutritional knowledge were also investigated. Results Harvesting for household consumption was mainly done through wild collection. Traditionally made traps were mostly used for commercial harvesting. Deep frying was the most preferred processing method while smoking was the most preferred preservation method, with shelf-life of up to 12 months. Interesting traditions and taboos associated with senene consumption were identified, with men monopolising the insects as food by declaring the insects taboo for women and children. Deep fried senene in locally packed containers were mostly sold by street vendors, but also available from a variety of stores and supermarkets. Conclusion Beyond being just an important traditional delicacy, senene is becoming increasingly popular, providing opportunity for local businesses. Indigenous technologies for harvesting, processing and preserving senene exist, but must be improved to meet food processing standards, thereby promoting commercialization. This carries economic potential essential for improving incomes and livelihoods of women and smallholder farmers, improving household level food security.