Nutritional significance of the edible insect, Hemijana variegata Rothschild (Lepidoptera: Eupterotidae), of the Blouberg Region, Limpopo, South Africa B.A. Egan 1 * , R. Toms 2 , L.R. Minter 3 , A. Addo-Bediako 1 , P. Masoko 4 , M. Mphosi 5 & P.A.S. Olivier 1 1 Department of Biodiversity, University of Limpopo, Private Bag X1106, Sovenga, 0727 South Africa 2 Ditsong National Museum of Natural History, 432 Paul Kruger Street, Pretoria, 0001 South Africa 3 Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520 South Africa 4 Department of Biochemistry, Microbiology and Biotechnology, University of Limpopo, Private Bag X1106, Sovenga, 0727 South Africa 5 Limpopo Agro-Food Technology Station, University of Limpopo, Private Bag X1106, Sovenga, 0727 South Africa Hemijana variegata Rothschild, an edible caterpillar of Limpopo, South Africa, is little known to science but is a delicacy in the region. Harvesters believe the caterpillar is nourishing but there are no data on its nutritional value. This study reports on the proximate nutrient analy- sis of sun-dried (traditionally prepared) specimens and specimens oven-dried at 60 °C for three different time periods (24, 48 and 72 h). For the vitamin content analysis, fresh caterpil- lars were used. Drying at 60 °C for 24 h produced the highest energy value at 552 kcal/100 g while traditionally prepared caterpillars produce 306 kcal/100 g. The caterpillar was found to be rich in protein varying between 51 and 54 % for oven-dried and 44.5 % for traditionally prepared caterpillars. The fat content of 20 % is favourable, as is the percentage ash (10.47 % for traditionally prepared caterpillars), indicating elevated levels of nutrients. In fresh cater- pillars, vitamin content was low for vitamin A (0.02 mg/100 g) and vitamin B1 (0.01 mg/100 g). Vitamin B2 (0.65 mg/100 g) and vitamin E (0.64 mg/100 g) were better represented. Vitamin C was high at 14.15 mg/100 g. Key words: Hemijana variegata, proximate nutritional value, edible insects, carbohydrate, fat, energy, ash, protein. INTRODUCTION Consumption of edible insects, or entomophagy, is an ancient practise, believed to pre-date the development of hunting (Ramos-Elorduy 2009). In rural Africa particularly, edible insects are not only a source of valuable protein but also a deli- cacy to be relished in the few short months that they are available (van Huis 2003). With an energy component equivalent to or better than that of beef and correspondingly favourable values for protein, carbohydrates and fat, there are good reasons to promote entomophagy (Gullan & Cranston 2000; Yen 2009). Protein, carbohydrates and fat are, however, not the only benefit to be gained by the consumption of insects. Certain insects contribute significant levels of other important nutrients, for example, the lake fly (Chaoborus edulis), harvested in Malawi, possesses significantly higher levels of iron than does beef or liver (DeFoliart 1999). In terms of energy and fat content, caterpillars, ants and ter- mites are comparable or superior to beef, pork and poultry (Dufour 1987). Furthermore, Ramos- Elorduy (2008) found that the fats in holometa- bolous larvae, such as lepidopteran caterpillars, are polyunsaturated and therefore a healthier option than fats found in conventional beef. It is known that in the Blouberg area of Limpopo Province, South Africa, insects are consumed, but the extent of their use, the species used and the ecology of the insects have been merely anecdotal and focused mainly on the mopane worm (Imbrasia belina), an edible caterpillar from southern Africa (Fourie 2006). There are at least 30 insect species that are considered to be edible in the Blouberg area (Egan et al. 2009). Most of these species have been documented for their edibility and in some cases their nutritional value (Shadung et al. 2012). However, there are a number of species eaten in Blouberg for which the information available is scanty. This paper investigates the nutritional value and the food quality of the lepidopteran African Entomology 22(1): 15–23 (2014) *Author for correspondence. E-mail: bronwyn.egan@ul.ac.za