Consuming insects may be more common than many realize, and could offer significant nutritional benefits. A nutritionist is highlighting the health advantages of eating crickets, a practice already widespread in certain regions.
In Chad, particularly in N’Djamena, crickets are consumed year-round, often without full awareness of their nutritional profile. Nutritionist Yanwé Vincent Delsikréo explains that crickets are an “excellent source of nutrients essential” for maintaining health.
Specifically, black crickets are valued for their flavor, texture, and nutritional value. Delsikréo emphasizes that crickets are a protein-rich food, crucial for antibody production and bolstering the body’s defenses against illness. They are likewise a excellent source of both minerals and vitamins.
Crickets also contain polyunsaturated fatty acids (PUFAs) Omega 3 and Omega 6, which are important for preventing chronic diseases. The insects are rich in B vitamins – including Thiamine (B1), Riboflavine (B2), Niacine (B3), Pantothenic Acid (B5), and Cyanocobalamin (B12) – as well as minerals like magnesium, phosphorus, zinc, selenium, iodine, calcium, iron, and potassium.
Despite being most abundant during the rainy season, from June to September due to favorable breeding conditions, Delsikréo states it’s “perfectly normal” for people to consume crickets throughout the year. In N’Djamena, they are often stored and preserved for consumption during the dry season when prices increase.
Local hunters and merchants employ preservation techniques such as drying, smoking, and salting to extend the shelf life of crickets. However, Delsikréo cautions against excessive consumption and stresses the importance of proper preparation.
“Cook the crickets at a high temperature (grilled, fried, etc.) to kill bacteria and parasites,” he advises. “Use clean and hygienic kitchen utensils and avoid touching the crickets with dirty hands.”
He further recommends ensuring the crickets are fresh and of good quality, washing them with clean water before consumption, and discarding any that are dead or damaged. Moderate consumption – between 50-100g per day – is advised, along with thorough chewing to prevent choking. Crickets should not be given to children under five years of age.
Consumers should also avoid crickets that have been exposed to pesticides or other chemicals. In the event of illness or discomfort after consuming crickets, Delsikréo recommends seeking medical attention.
Ndilnodji Stéphane
