ABSTRACT
This chapter presents a description of the nutritional and nutraceutical properties of different groups of traditional African foods, providing a basis for understanding their potential to contribute to the sustenance of nutrition and health in the period of demographic, epidemiological, and nutrition transition. The nutritional composition of edible insects is highly dependent on insect species, their metamorphic stage, habitat, diet, and processing methods. The nutritional profiles of various edible insects have been included in a food composition database. Insects are rich in minerals including copper, manganese, selenium, iron, calcium, zinc, and phosphorus, with a particularly high content of iron and zinc. Because of their unique nutritional and nutraceutical properties, traditional African foods have the potential to contribute to the alleviation of the under- and over-nutrition that Africa faces. Despite their numerous advantages, many traditional African foods have not been fully exploited.
