Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya
Edible insects play an important role as a protein source of high-nutritional value in the western region of Kenya. However, current knowledge on edible grasshopper/locust species consumed in western Kenya and the perception towards these insects as an alternative protein source are not well documen...
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Psyche: A Journal of Entomology |
| Online Access: | http://dx.doi.org/10.1155/2023/7034224 |
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| author | Sylvia Mmbone Linnet Gohole F. M. Fredrick Wanjala |
| author_facet | Sylvia Mmbone Linnet Gohole F. M. Fredrick Wanjala |
| author_sort | Sylvia Mmbone |
| collection | DOAJ |
| description | Edible insects play an important role as a protein source of high-nutritional value in the western region of Kenya. However, current knowledge on edible grasshopper/locust species consumed in western Kenya and the perception towards these insects as an alternative protein source are not well documented. A questionnaire was issued to 901 respondents in four counties of western Kenya. The results showed that 91.6% of the respondents had heard that grasshoppers/locusts are edible insects and that 51.2% of the respondents had consumed them. The most frequently identified edible species was Cyrtacanthacris tatarica, with 58.6% cases followed by Schistocerca gregaria (25.7%), while Ruspolia differens was the least identified (1.2%). The majority of the consumers (60.0%) were introduced to entomophagy by their relatives, fewer by their friends (34.0%), and 5.7% by themselves. For those who had never eaten them, 53.8% were unwilling to try, while 11.9% were willing. On availability in the market, 97.9% indicated having never bought, while only 2.1% had bought the insect. The highly preferred method of cooking was smoking/roasting at 53.3%. The majority at 50.1% indicated the willingness to rear, while 21.0% were undecided. The frequency of the respondents who highly preferred to rear the insect for food and feed was 50.4%. The results suggest that the study population has knowledge of edible grasshopper/locust species and is willing to rear edible insects as an alternative protein food source. |
| format | Article |
| id | doaj-art-ed3d20198ecc4e7aa7fc8af7207dbfac |
| institution | OA Journals |
| issn | 1687-7438 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Psyche: A Journal of Entomology |
| spelling | doaj-art-ed3d20198ecc4e7aa7fc8af7207dbfac2025-08-20T02:22:06ZengWileyPsyche: A Journal of Entomology1687-74382023-01-01202310.1155/2023/7034224Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western KenyaSylvia Mmbone0Linnet Gohole1F. M. Fredrick Wanjala2Department of Biological SciencesDepartment of Seed Crop and Horticultural SciencesDepartment of Biological SciencesEdible insects play an important role as a protein source of high-nutritional value in the western region of Kenya. However, current knowledge on edible grasshopper/locust species consumed in western Kenya and the perception towards these insects as an alternative protein source are not well documented. A questionnaire was issued to 901 respondents in four counties of western Kenya. The results showed that 91.6% of the respondents had heard that grasshoppers/locusts are edible insects and that 51.2% of the respondents had consumed them. The most frequently identified edible species was Cyrtacanthacris tatarica, with 58.6% cases followed by Schistocerca gregaria (25.7%), while Ruspolia differens was the least identified (1.2%). The majority of the consumers (60.0%) were introduced to entomophagy by their relatives, fewer by their friends (34.0%), and 5.7% by themselves. For those who had never eaten them, 53.8% were unwilling to try, while 11.9% were willing. On availability in the market, 97.9% indicated having never bought, while only 2.1% had bought the insect. The highly preferred method of cooking was smoking/roasting at 53.3%. The majority at 50.1% indicated the willingness to rear, while 21.0% were undecided. The frequency of the respondents who highly preferred to rear the insect for food and feed was 50.4%. The results suggest that the study population has knowledge of edible grasshopper/locust species and is willing to rear edible insects as an alternative protein food source.http://dx.doi.org/10.1155/2023/7034224 |
| spellingShingle | Sylvia Mmbone Linnet Gohole F. M. Fredrick Wanjala Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya Psyche: A Journal of Entomology |
| title | Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya |
| title_full | Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya |
| title_fullStr | Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya |
| title_full_unstemmed | Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya |
| title_short | Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya |
| title_sort | current knowledge and perception of edible grasshopper locusts consumption in western kenya |
| url | http://dx.doi.org/10.1155/2023/7034224 |
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