Aquatic Insects Consumed in Togo: Diversity and Nutritional Potential

This study identified the species of aquatic insects consumed in Togo, and determined the chemical composition of the most common species (Cybister tripunctatus (Sharp, 1882) (Coleoptera: Dytiscidae)). This was achieved through ethnoentomological surveys and species identification at the insectarium of the University of Lomé and it provided information on aquatic insects consumed in Togo. Samples of C. tripunctatus were collected in the three localities where ethnoentomological surveys were carried out. Ash, protein, vitamin and lipid contents were determined according to AOAC reference methods. Fiber content was determined using the Weende method. Minerals were analyzed by atomic absorption spectrophotometry and colorimetry. Lipid composition in fatty acids was determined by gas chromatography, and protein composition in amino acids was determined by separation of amino acids using the Biochrom 30+ analyzer. Forty-five out of 120 people interviewed from the Moba ethnic group said they occasionally consumed adult dytics. Four species consumed by this aborigine population was identified. None of these species is sold commercially. According to the respondents, the consumption of dytics is motivated by their nutritional and therapeutic virtues. C. tripunctatus consists of 10.32% moisture, 36.52% proteins, 26.98% lipids, 12.60% fibers, 4.94% carbohydrates, and has an energy value of 1804.19 kJ/100g. All essential amino acids are present in C. tripunctatus. Lipids are rich in unsaturated fatty acids, particularly essential fatty acids. In terms of micronutrient composition, the species studied is rich in minerals and vitamins. The mineral content is 10.32% and depends on the nature of the minerals present. Vitamins content also varies. The ratios of minerals, and fatty acids are balanced. These data show the socio-economic importance of dytics consumed in Togo and the quantitative and qualitative richness of C. tripunctatus in nutrients. This species could therefore contribute to the nutritional balance of consumers.