Edible cockroaches as food and feed – A systematic review on health benefits, nutritional aspects and consumer acceptance

<p dir="ltr">Cockroaches have been the subject of scientific investigation due of their potential as a protein source. While cockroaches are commonly associated with a repulsive image and can pose as pests in residential environments, several kinds of cockroaches have been classified as edible. There are several commonly encountered species of cockroaches, including <i>Periplaneta americana </i>Linnaeus, 1758<i>, </i><i>Periplaneta australasiae </i>Fabricius, 1775<i>, </i><a href="" target="_blank"><i>Blaberus craniifer </i></a>Burmeister, 1838<i>, </i><i>Blatta orientalis </i>Linnaeus, 1758<i>, </i><a href="" target="_blank"><i>Neostylopyga rhombifolia </i></a>Stoll, 1813<i>, </i>and<i> </i><a href="" target="_blank"><i>Periplaneta fuliginosa </i></a>Serville, 1839. While there is not universal acceptance of cockroaches as a food source, a significant number of individuals from many countries have developed a cultural practice of consuming them. The nations encompassed within this group are Vietnam, Thailand, and Mexico. The utilization of cockroach as a potential protein substitute is linked to its substantial nutritional composition, particularly its high protein and amino acid content. This paper offers a detailed overview of cockroaches, encompassing their characteristics, nutritional composition, bioactive properties, the utilization of cockroaches as a food source, processed food derived from cockroaches, their cultivation, and potential adverse effects associated with the consumption of cockroaches. This publication is anticipated to serve as a valuable reference for comprehending the utilization of cockroaches as a constituent in food.</p>