Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.

A consolidated list of edible insects used in the eastern part of Arunachal Pradesh (N.E. India) by Wangcho (Wancho) and Nocte tribes of the Tirap District and the Shingpo, Tangsa, Deori and Chakma of the Changlang District has been prepared. The list is based on thorough, semi-structured field-interviews with 20 informants of each tribal group. At least 51 insect species, belonging to 9 orders were considered edible. The largest number of the edible species belonged to the Coleoptera (14), followed by 10 each of the Orthoptera and Hymenoptera, 9 of the Hemiptera, 3 Lepidoptera, 2 Isoptera and one each of Ephemeroptera, Odonata and Mantodea. As far as therapeutic uses of insects are concerned, 4 species (Hemiptera) were mentioned by the Wangcho (Wancho). Food insects are chosen by members of the various tribes according to traditional beliefs, taste, regional and seasonal availability of the insects. Depending on the species, only certain, but sometimes all, developmental stages are consumed. Preparation of the food insects for consumption involves mainly roasting or boiling. With the degradation of natural resources, habitat loss, rapid population growth, and increasing ‘westernization’ , the traditional wisdom of North-East Indian tribals related to insect uses is at risk of being lost.