Nutrient Bioavailability in Edible Insects: A Sustainable Food Source

Edible insects have gained considerable attention as a sustainable and nutrient-dense food source, rich in high-quality protein, essential fatty acids, vitamins and minerals. However, from a nutritional and health perspective, the digestibility and bioavailability of food components are more critical than the nutritional content, as they determine the effectiveness of nutrient absorption and utilization by the body. Nutrient bioavailability of edible insects is influenced by various factors, including species, developmental stage, processing methods, and the presence of anti-nutritional factors like tannin, phytate, oxalate, and saponin. Processing methods play a critical role in enhancing or diminishing the availability of nutrients. Anti-nutritional factors further complicate nutrient absorption by forming complexes with proteins and minerals. To improve the nutritional quality and utilization of edible insects, advanced processing methods should be developed to reduce anti-nutritional factors and optimize nutrient bioavailability. Thus, the review aims to study nutrient bioavailability of edible insects and also explore the impacts of various factors on their nutrient digestibility to develop a deeper understanding of the interplay between these factors and their potential implications for nutritional outcomes.