Abstract
This review focuses on how the world population of the future needs more readily accessible and economic proteins- derived from insect meat. It addresses how man can broaden his scope of food sources. Insects can contribute to the demand for cheap and accessible proteins. The review also brings into its ambit the basic entomology of edible insects, the nutritional value of insect proteins, protein derivation methods, and industrial applications along with the rearing of insects. This article serves as a comparative review of conventional meat versus edible insects as sources of proteins and why insect meat has an advantageous edge. Apart from all these, the review article also brings into light a few disadvantages of consuming insect proteins such as the nutritional drawbacks. For the purpose of scientific research and analysis, this review would be neglecting the disgust factor associated with insects among the general population that adhere to conventional protein sources and or plant-based proteins.
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