From a cultural perspective, locusts have long been a staple food in many regions across Africa, Asia, and South America. They are among the insects that are generally considered Halal and Kosher, making them an acceptable protein source for Muslim and Jewish communities. Known as "biblical protein," locusts were also part of John the Baptist’s diet, highlighting the historical significance of locust consumption in Christianity.

The primary composition of locusts consists of protein, which makes up between 35-77% of their dry weight. This high protein content surpasses traditional animal and plant protein sources such as beef, chicken, fish, soy, and corn. The protein in locusts is rich in essential amino acids such as phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, leucine, and lysine, which are crucial for body development and must be obtained from the diet.

Meanwhile, the carbohydrate content in locusts ranges between 4.05% and 5.51%, mainly in the form of glycogen and chitin. Chitin, the primary component of insect exoskeletons, also serves as dietary fiber. Although insects contain varying amounts of chitin, locusts have a relatively low chitin content of around 2%, which enhances digestibility and protein solubility. This low chitin level contributes to better nutritional quality and increases the bioavailability of protein in locusts.

Fat is the second-largest nutrient in locusts, consisting of essential fatty acids such as omega-3 and omega-6. These polyunsaturated fatty acids provide health benefits, including reducing the risk of diabetes and lowering blood pressure. Crickets, which are closely related to locusts, have high levels of unsaturated fatty acids, including linoleic acid and oleic acid. Locusts also contain up to 67% fat, with significant levels of palmitoleic acid, linoleic acid, and α-linolenic acid.

Locusts are rich in micronutrients, including potassium, sodium, calcium, copper, iron, zinc, manganese, and phosphorus. They also contain various vitamins such as A, B1, B2, B6, B12, C, D, E, and K. The high vitamin content in locusts makes them an excellent alternative food or supplement, especially for malnourished populations. For example, desert locusts have significant levels of calcium, iron, and zinc, comparable to or even higher than those found in goat, beef, and pork. They are also a source of vitamins D3, A, and E, which are often lacking in traditional meat sources. Additionally, migratory locusts contain vitamin B12 (cobalamin) levels five to ten times higher than those in beef, making them a superior source of this vitamin. Furthermore, for those who follow a vegan lifestyle, vitamin B12 is among the most challenging vitamins to obtain from plant-based foods, as its primary sources are animal-based. Vitamin B12 is crucial for maintaining deoxyribonucleic acid (DNA) and blood health and works as a complement to vitamin B9 (folic acid).

Although insects are nutritious and sustainable, they can serve as reservoirs for harmful microorganisms. They may carry and transmit various pathogens, including bacteria, fungi, and viruses, posing health risks to humans. Edible insects may contain pathogenic bacteria such as Staphylococcus aureus, Clostridium spp., and Bacillus cereus. Studies show that boiling insects like locusts and crickets can significantly reduce bacterial counts, but improper storage can lead to bacterial growth and spoilage. Fungi, including yeast and molds, can be present on both live and dead insects. Some fungi produce mycotoxins, which are harmful to human health and difficult to eliminate. Mycotoxins are typically produced by Aspergillus fungi when exposed to stress conditions such as heat, humidity, or improper storage. These mycotoxins are classified as mutagens that can cause DNA mutations and potentially lead to cancer, particularly liver cancer. Proper packaging, storage, and transportation methods are essential to prevent fungal contamination after processing. Additionally, proper farming techniques, such as emptying the insect’s digestive tract before harvesting, can help reduce intestinal microorganisms and toxin load.

Like other high-protein foods, insects can trigger allergic reactions due to the presence of proteins similar to those found in seafood (crustaceans), such as tropomyosin. People allergic to seafood may also react to insect proteins. Allergic reactions can include digestive issues, skin rashes, and respiratory problems. Therefore, proper labeling and consumer education are crucial to preventing allergic reactions.

Figure: The manufacturing process of multipurpose insect flour for use in the food industry. Drying is usually carried out after locusts are "fasted" to reduce the presence of bacteria in the insect's digestive tract (Mohd Zaini et al., 2023).

References

1. Suresh, Suganisha, Nurul Solehah Mohd Zaini, Muhamad Hafiz Abd Rahim, and Nurul Hawa Ahmad (2023). Insects and worms as an alternative protein source in the halal food industry. In Innovation of Food Products in Halal Supply Chain Worldwide, pp. 127-148. Academic Press, 2023.

2. Mohd Zaini, Nurul Solehah, Elicia Jitming Lim, Nurul Hawa Ahmad, Ashwini Gengatharan, Wan Abd Al Qadr Imad Wan-Mohtar, and Muhamad Hafiz Abd Rahim (2023). The review of cooking, drying, and green extraction methods on general nutritional properties of mealworms and locusts. Food and Bioprocess Technology 16, no. 9 (2023): 1904-1918.

Date of Input: 27/03/2025 | Updated: 27/03/2025 | nur_jasni