Research Article
Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya
Table 5
Knowledge of grasshopper/locust preparation methods according to the respondents in western Kenya.
| | Cooking methods of edible grasshoppers | Highly preferred | Significantly preferred | Moderately preferred | Least preferred | Not preferred | Total (%) | Chi-square (χ2) |
| | Eating them raw | — | — | — | 30 (3.3) | 871 (96.7) | 901 (100.0) | χ2 = 88.4, d.f. = 1, | | Salting, then boiling | 1 (0.1) | 4 (0.4) | 22 (2.4) | 104 (11.5) | 770 (85.5) | 901 (100.0) | χ2 = 277.5, d.f. = 4, | | Salting, then deep-frying | 57 (6.3) | 62 (6.9) | 62 (6.9) | 161 (17.9) | 559 (62.0) | 901 (100.0) | χ2 = 115.1, d.f. = 4, | | Smoking/roasting | 480 (53.3) | 86 (9.5) | 109 (12.1) | 22 (2.4) | 204 (22.6) | 901 (100.0) | χ2 = 79.4, d.f. = 3, | | Ground and mixed with flour (for porridge, bread) | 39 (4.3) | 64 (7.1) | 163 (18.1) | 216 (24.0) | 419 (46.5) | 901 (100.0) | χ2 = 58.7, d.f. = 4, |
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Numbers in brackets are in percentages (%).
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