Entomophagic study of the larvae of rhynchophorus phoenicis in several localities in southern Togo

Meat consumption has almost tripled due to population growth and the rise of the middle class. It is expected to double again by 2050. Promoting entomophagy is therefore one way of covering food needs in animal-derived protein. Beyond the nutritional value and functional properties of comestible insects, it is also necessary to know the different ways in which these insects are used as food in order to better assess their contribution to cover nutritional needs. Thus, this study aims to assess the dietary uses of Rynchophorus phoenicis larvae in several localities in southern Togo. An analytical cross-sectional study was carried out in Hiheatro, Kouvé and Badja from 22 August to 8 September 2023 using survey forms. The results showed that these larvae are prized by various ethnic groups, principally the Ewe (42.86%), the Watchi (31.43%) and the Akposso (16.19%) for their taste. Moreover, people of all ages and occupations consume these larvae. The reasons for this consumption are feeding habits (88.57%), nutritional value (66.67%) and flavour (10.48%). The stage of the insect most consumed was the larval stage (94.29%). In 98.10% of cases, roasting was the method of preparation and preservation. The data from this study also showed that the larvae were associated with foods such as gari (cassava flour), sauces, rice and Djinkoumé (paste with roasted corn flour). These larvae were also said to be used therapeutically to treat a number of pathologies, including epilepsy, high blood pressure, heart disease, diabetes, whitlow and mouth sores, especially for infants. The larvae of R. phoenicis were well known and well consumed by the populations of the localities surveyed in the present study. Their contribution to the nutritional quality of the dishes in which they are used therefore remains an asset for meeting the nutritional needs of consumers.