eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2025-04-29 13 2 17 26 10.12691/ajfst-13-2-1 AJFST20251321 article MADIAPEVO St¨Śphane Nazaire 1 WOROWOUNGA Xavier worowoungax@yahoo.fr, worowoungax@gmail.com 2 NDOTAR Michel 3 SEMBOLI Olivia 3 4 FATIA Moustapha 4 MANDAGO Jean Bedel 4 Faculty of Science, University of Bangui Laboratory for the Analysis, Architecture and Reactivity of Natural Substances (LAARSN) Laboratoire de lĄŻEcole Normale Sup¨Śrieure 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. https://pubs.sciepub.com/ajfst/13/2/1/ajfst-13-2-1.pdf Diversity indigenous peoples Livelihood nutritional benefits