TITLE:
Contribution to the Characterization of Edible Insects in the Republic of Congo: The Case of the Desert Locust (Schistocerca gregaria)
AUTHORS:
Reyes Herdenn Gampoula, Michel Elenga, Arnaud Wenceslas Geoffroy Tamba Sompila, Roniche Nguie, Haydée Josiane Mayela Santou, Sylvia Pétronille Ntsossani, Haïshat Lucadeïde Mahoumi Souleymane, Saint Duny-lac Kibozi
KEYWORDS:
Meat, Proteins, Infant Flours, Insects, Congo-Brazzville
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.16 No.1,
January
7,
2026
ABSTRACT: In the Congo Basin, edible insects are consumed as an alternative to animal proteins, although their nutritional value remains largely unknown. The objective of this study was to determine the physicochemical composition of insects, particularly the desert locust (Schistocerca gregaria), consumed in the Republic of Congo. The samples used were desert locusts purchased at the Intendance market in Brazzaville, specifically in the 6th district of Talangaï. They were oven-dried at 70˚C (minimum temperature required to prevent the alteration of nutritional properties) and then ground into powder prior to characterization. For the characterization, several parameters were assessed, including physicochemical properties and functional properties. Data processing allowed the calculation of the mean and standard deviation. The average results showed that Schistocerca gregaria contained 58.49% ± 0.26% proteins, 8.15% ± 0.22% lipids, 1.70% ± 1.02% carbohydrates, and an energy value of 314.12 ± 0.99 kcal per 100 g. The pH and titratable acidity were 5.33 ± 0.00 and 35.14 ± 3.52 mmol H⁺ per 100 g, respectively. Regarding functional properties, the locust powder exhibited an oil absorption capacity of 52.46% ± 1.22%, a water absorption capacity of 40.32% ± 1.35%, and a solubility index of 93.98 ± 6.50. Owing to its high protein content and elevated energy density, Schistocerca gregaria can be incorporated into infant flour formulations to enhance their protein value and thereby contribute to the fight against child malnutrition. Its lipid and mineral contents also make this insect a useful source of vitamins and minerals. Its moderate functional properties allow locust powder to be combined with other flours, such as starchy products, to improve technological applications, including bakery products.