Edible cockroaches as food and feed – A systematic review on health benefits, nutritional aspects and consumer acceptance

Abstract

Abstract Cockroaches have been the subject of scientific investigation due of their potential as a protein source. While cockroaches are commonly associated with a repulsive image and can pose as pests in residential environments, several kinds of cockroaches have been classified as edible. There are several commonly encountered species of cockroaches, including Periplaneta americana Linnaeus, 1758, Periplaneta australasiae Fabricius, 1775, Blaberus craniifer Burmeister, 1838, Blatta orientalis Linnaeus, 1758, Neostylopyga rhombifolia Stoll, 1813, and Periplaneta fuliginosa Serville, 1839. While there is not universal acceptance of cockroaches as a food source, a significant number of individuals from many countries have developed a cultural practice of consuming them. The nations encompassed within this group are Vietnam, Thailand, and Mexico. The utilization of cockroach as a potential protein substitute is linked to its substantial nutritional composition, particularly its high protein and amino acid content. This paper offers a detailed overview of cockroaches, encompassing their characteristics, nutritional composition, bioactive properties, the utilization of cockroaches as a food source, processed food derived from cockroaches, their cultivation, and potential adverse effects associated with the consumption of cockroaches. This publication is anticipated to serve as a valuable reference for comprehending the utilization of cockroaches as a constituent in food.