Browsing by Author "Ram Kewal"

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Bugs for benefits: Harnessing the nutritional and environmental potential of edible insects for human consumption
(Nova Science Publishers Inc., 2025) Ramkumar; Sunaullah Bhat; Vinay Kumar; Manisha Chaudhary; Krishna Kant Prajapati; Varun Arya; Ram Kewal; Ashish Kumar Singh
The importance of finding hygienic food became a topic of discussion after COVID-19 was classified as a worldwide pandemic by the WHO. Human beings have consumed insects as a source of food, especially protein, since ancient times, and now they're getting more attention as a possible food source. An edible insect could become an environmentally friendly, sustainable source of protein in the future. Chitosan, a polysaccharide derivative of insect chitin and silk fibroin (produced by Bombyx mori), a high-quality protein, is used in various industries, viz., agriculture and biomedicine. The natural lustrous properties of silk fibres have made it a highly valuable product in the textile industry. Honeybee workers are considered master chemists, and their products have been utilised by humans for various purposes. Honey is the best natural sweetener as well as an excellent source of energy for humans, while beeswax is used for its moisture-proof properties. Pollen and bee venom also have therapeutic properties that can be used to treat various inflammatory conditions. Lac, a natural resin produced by a type of insect, is another material that has a wide range of applications in pharmaceuticals, cosmetics, and many industrial uses for surface coatings. Lac culture, the process of cultivating these insects, is a sustainable and environmentally friendly way of obtaining this valuable material. Overall, using insect by-products and insects themselves has the potential to provide sustainable solutions to global food shortages and various industries. © 2025 Nova Science Publishers, Inc.