Dual Role of : A Maize Storage Pest and a Potential Edible Protein Source.

Maize () is a critical staple crop whose post-harvest losses, predominantly due to infestations by the maize weevil, , threaten food security. This study explores the possibility of utilizing , traditionally known as a pest, as an alternative protein source by assessing its nutritional profile and food safety attributes. Cultured under controlled conditions, specimens were processed into flour, which was subsequently analyzed for microbiological safety, protein content, and amino acid composition. Microbiological assays confirmed that the flour met established food safety standards, with aerobic mesophilic bacteria, fungi, and yeast present at negligible levels and no detection of coliforms, spp., or . Protein quantification revealed a high total protein content (48.1 ± 0.3%), although the salt-soluble fraction constituted only 13.7% of the total. The amino acid profile exhibited elevated levels of isoleucine, valine, and threonine, while deficiencies in leucine, lysine, sulfur amino acids, and tryptophan were noted. These findings suggest that, despite certain limitations, flour represents a viable protein source. Integrating targeted insect harvesting for protein into pest management strategies could help reduce post-harvest losses and contribute to improved food security and nutritional availability.