Diversity of Wild Insects Consumed by Indigenous Peoples in the Sub-Prefecture of Pissa in the Central African Republic

MADIAPEVO Stéphane Nazaire¹, WOROWOUNGA Xavier^2, , NDOTAR Michel³, SEMBOLI Olivia^{2, 4}, FATIA Moustapha² and MANDAGO Jean Bedel⁴

¹Faculty of Science, University of Bangui

²Laboratory for the Analysis, Architecture and Reactivity of Natural Substances (LAARSN)

³Laboratoire de l’Ecole Normale Supérieure

⁴Laboratoire de biodiversité végétale et fongique, République Centrafricaine

Cite this paper:
MADIAPEVO Stéphane Nazaire, WOROWOUNGA Xavier, NDOTAR Michel, SEMBOLI Olivia, FATIA Moustapha and MANDAGO Jean Bedel. Diversity of Wild Insects Consumed by Indigenous Peoples in the Sub-Prefecture of Pissa in the Central African Republic. American Journal of Food Science and Technology. 2025; 13(2):17-26. doi: 10.12691/ajfst-13-2-1

Abstract

This work aimed to identify wild insects consumed by indigenous peoples living near the forest in the Pissa Sub-prefecture in the Central African Republic. Among the Austrian peoples, we have: The Ngbaka, the Mbati, the Bambenga (pygmies). To do this, ethnobotanical investigations were carried out from May to September 2023 in four villages with 60 randomly selected individuals (predominantly Ngbaka peoples). The survey conducted in the study area identified six (6) Orders of wild insect species include individuals edible to humans. The most commonly consumed insects are caterpillars (Lepidoptera) (38.46%) and beetles (19.23%). These are followed by green grasshoppers, locusts and crickets (Orthoptera) (15.38%), termites (Isoptera) (15.38%), bees and ants (Hymenoptera) (7.7%) and bedbugs (Heteroptera) (3.85%). These insects are usually cooked, fried and eaten at the egg, nymph, larval and adult stages. They are also used as ingredients in the local preparation of various recipes. Also, each insect is prepared according to a traditional process that is specific to it. However, Lepidoptera caterpillars are the most commonly consumed and sold. Apart from use as food and sources of income, the indigenous (Ngbaka, Mbati and Pygmées) people lend insects other virtues. However, Edible wild insects' harvesting techniques, conservation and packaging techniques remain limited and traditional. Faced with the phenomena of deforestation and climate change, many efforts must be made in the scientific and political fields in order to achieve a better knowledge, cultivation, conservation and valorization of these biological resources.

Keywords:
Diversity indigenous peoples Livelihood nutritional benefits

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