EDIBLE GRASSHOPPERS (Ruspolia differens) AS ALTERNATIVE SOURCE OF PROTEIN FROM INSECTS TO COMBAT MALNUTRITION

One of the most common public health issues affecting both children and adults in poor nations is malnutrition. Malnutrition is frequently attributed to food insecurity or a lack of access to enough food. Malnutrition is a serious issue in Tanzania mainland and Zanzibar, that requires attention. More cases of malnutrition than any other category are caused by protein-energy deficiencies. Compared to plantbased protein, animal protein offers essential amino acids in a better pattern. Nonetheless, it is a significant problem to produce enough animal proteins to feed the expanding global population of 9 billion people. Throughout the months of November and December each year, the Kagera region of Tanzania collects a large number of edible grasshoppers (Ruspolia differens) from the Muleba and Bukoba Districts. Grasshoppers processed in different methods are a rich source of nutrients such as protein (7.80-44.70%), fat (36.30-83.00%), fibre (8.70-11.20), ash (2.20-2.40%), total carbohydrates (5.30-12.10%), total energy (614-807 Kcal/100 g), Ca (35.80-55.00 mg/100 g), P (305.40-496.80 mg/100 g), Mg (33.30- 56.50 mg/100 g), Fe (12.90-179.10 mg/100 g), Cu (1.60-2.30 mg/100 g), Mn (2.90- 5.30 mg/100 g), Zn (8.50-18.40 mg/100 g) and Co (28.60-33.10 mg/100 g). The Kagera region's residents roast these insects and either consume them alone or in combination with other dishes like bananas. A few months after collection, grasshoppers begin to spoil due to their perishability. The shelf life of these products could be increased by at least a year with the right processing methods. In order to battle hunger and raise the community's revenue, these grasshoppers are a great source of nutrients that may be utilized to augment other crops with low nutritional value, such as bananas, cassava, rice, millets, sorghum and maize. In order to combat malnutrition, this review will examine the research on the utilization of edible insects as alternate source of protein and micronutrients.