PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

Pre-treatment and drying techniques are vital in producing high-quality insect products. Pre-treatments ensure that moisture and undesirable elements, such as gut contents and microorganisms, are removed while preserving the nutritional values of insects. Drying techniques are also crucial to reducing moisture levels, halting bacterial and fungal growth, and extending product shelf life. Several studies have reported on pre-treatment and oven, freeze, sun, smoke, fluidised bed, vacuum, and microwave drying. High-quality insect products, including powders and flakes, have been successfully produced through pre-treatment and drying technique combinations. Generally, insect pre-treatment and drying approaches depend upon the intended usage and desired attributes of the products. This study reviewed pre-treatment and drying methods for insect products to enhance the effectiveness of the insect-based food sector, and their potential applications as sustainable options for both animal feed and human food, while briefly discussing insects as a solution to global protein shortages, their nutritional benefits and associated health risks.