Nature’s food – the contribution of edible insects to household nutrition and income in Western Kenya

Abstract

Abstract This study investigates the nutritional contribution of insects to the diets and income of an entomophagous region in western Kenya. We used a random sample of households from two sub-counties in western Kenya and collected quantities harvested, consumed, and sold of three common insects (termites, dung beetles, and grasshoppers). We then estimated the nutritional composition from literature and determined the household nutrient requirements for proteins, vitamin A, iron and zinc to understand the contribution of insects. Insects were found to be a source of protein, vitamin A, iron, and zinc, with average contributions of 2%, 14%, 20% and 4% of the recommended (household) dietary intake of each nutrient, respectively. Households that earned income from insects had 24% higher household income compared to those that did not earn income from insects. The study further examined factors influencing the contribution of insects to diets and found that household size and wealth (measured by land size) have an inverse relationship with insect contribution to diets and income while attaining primary level of education and being a farmer as the main occupation are associated with a higher contribution of insects to diets. For future research, understanding factors influencing entomophagy is vital for promoting sustainable and nutritious food systems that incorporate insects as a viable protein source, particularly in regions where alternative protein sources are limited.