Termites as Food in Africa

Abstract

Apart from their important role in the breakdown of organic matter in tropical regions, termites are an important food source across sub-Saharan Africa, where they are consumed as delicacies both in rural and urban areas. This chapter reviews termite species as an edible insect and the overall role it plays in food and nutrition security in Africa. The study shows that Macrotermes is the most eaten genus with the species M. bellicosus taking the lead. The insects are always harvested from the wild during the rainy seasons, the months of March to June and November to December being the most important. Several methods of capture are employed using water in basins and lamps to attract them at night. Termites are highly nutritious with high levels of protein, fats, key vitamins, and minerals. With very little or no anti-nutrient, noxious chemicals and microbial concerns, they seem a great food source. Their inclusion in complementary food formulations has proved very satisfactory. However, climate change, seasonality, and overexploitation seem to be the current challenges to their full-scale use.