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It ought to be obvious to anyone with an appetite that the way we eat is not sustainable – and that something fundamental will have to shift if we do not want to end up with half the world obese and the other half under water. “Civilisation is in crisis,” was the verdict of the EAT-Lancet international commission into the global food chain in 2019, which contained a dire warning of 200,000 years of human history culminating in ecological disaster. Modern industrial agriculture, extractive capitalism, the profit motive, governments cowering before Big Food and our own greedy western appetites all must take a share of the blame. Feinberg, A. R., Feinberg, S. M., & Benaim-Pinto, C. (1956). Asthma and rhinitis from insect allergens: I. Clinical importance. Journal of Allergy, 27(5), 437–444.Many insects have been eaten worldwide (Van Huis et al. 2013). Lepidopterans, Orthopterans, Isopterans and Hymenopterans are all regarded as common food sources in many areas. Culturally and religiously, entomophagy is particularly popular in tropical and subtropical regions due to the warm and moist climate (Jongema 2017). Tropical insects are generally large in size with stable life history, which can facilitate harvesting (Gaston & Chown 1999; Janzen & Schoener 1968). The immature forms of insects (pupae and larvae) are preferred for their abundant amino acids and fatty acids, which not only ensure the nutritional value, but also provide a unique and splendid flavor. Preteseille, N.; Deguerry, A.; Reverberi, M.; Weigel, T. Insects in Thailand: National leadership and regional development, from standards to regulations through association. In Edible Insects in Sustainable Food Systems; Halloran, A., Flore, R., Vantomme, P., Roos, N., Eds.; Springer International Publishing: Cham, Switzerland, 2018; pp. 435–442. [ Google Scholar]

EU Legislation. International Platform of Insects for Food and Feed (IPIFF). Available online: https://ipiff.org/insects-novel-food-eu-legislation (accessed on 22 May 2023). Protein digestibility in the insect samples was analyzed by the method described by Mertz et al. ( 25). Initial protein content of the samples was determined using micro-Kjeldahl nitrogen determination method. This was followed by pepsin digestion, where 0.2 g of the sample was weighed into 50 mL centrifuge tubes. Then 20 mL buffered pepsin was added and mixed. Similarly, a blank was prepared but without a sample. The tubes were placed in a water bath at 37°C for 2 h with gentle shaking after every 20 min. The tubes were then centrifuged at 6,000 rpm for 15 min at 4-degree celcius. The supernatant was discarded, and 10 mL of buffer solution added, then shaking and centrifugation was done again. The supernatant was discarded, and the residue filtered using a Whatman filter paper No. 4. The filter paper was rolled and inserted into a Kjeldahl flask and dried for 15 min in the oven at 100 degrees celcius. Ten (10) mL of Concentrated sulphuric acid, 1 g potassium sulfate and 1 mL of 10% copper sulfate solution were added to the Kjeldahl flask containing the dried filter paper and sample. Then digestion, distillation and titration were done according to the micro-Kjeldahl nitrogen determination. Jongema, Y. List of Edible Insect Species of the World; Wageningen University & Research: Wageningen, The Netherlands, 2017. [ Google Scholar]Nowak, V., Persijn, D., Rittenschober, D., & Charrondiere, U. R. (2016). Review of food composition data for edible insects. Food Chemistry, 193, 39–46. https://doi.org/10.1016/j.foodchem.2014.10.114.