Imbrasia truncata caterpillars' nutritive composition and food value-adding pathways: A review

The world's population is rapidly increasing and could reach 10 billion by 2050. This situation is expected to increase global food demand by up to 70% over current levels. The goal of this study was to demonstrate the potential of Imbrasia truncata caterpillars harvested in the equatorial forest as an alternative food resource that could fill the food gap in the future and alleviate certain nutritional pathologies. To accomplish this, documentary research was conducted on the nutritional value of I. truncata caterpillars and the importance of the nutrients that comprise this value on the proper functioning of the human organism and the prevention of certain pathologies. As a result, I. truncata caterpillars are high in proteins, lipids, vitamins, minerals, and oligo-elements. They are high in all essential amino acids, including threonine, tryptophan, and aromatic amino acids. Essential fatty acids (linoleic acid C18:2 ω6 and α-linolenic acid C18:3 ω3) are abundant in the lipids. The ratio ω6/ω3 is less than 0.5, which is good from a nutritional standpoint for improving this ratio, which is frequently greater than 5 in the current human diet. The ash contain calcium, magnesium, phosphorus, potassium, sodium, iron, zinc, and copper, as well as a good potassium/sodium nutritional ratio and a very low calcium/phosphorus nutritional ratio. Almost all of the B-complex vitamins are present in amounts that are frequently far in excess of the body's nutritional requirements, both for infants and pregnant or nursing women. Thus, I. truncata caterpillars are an important source of macro and micro nutrients that can help the human body develop in a balanced manner.Imbrasia truncata caterpillars can be processed and preserved in cans for human consumption in a relatively simple manner. These caterpillars can be eaten whole, as pastes, or ground into flour, and their protein and oil can be extracted. By incorporating their flour into biscuits or food flours, they will become more acceptable to the majority of the population, particularly those who are not accustomed to eating them. They could also be added to the diets of pregnant and breastfeeding women, the elderly, and people suffering from certain nutritional disorders