This work involves the assessment of the nutritional value of the insect M. bellicosus and a survey on the importance of this insect in the diet of local populations. A study was conducted among people in Lomé using questionnaires for data collection. The proximate composition and minerals contents were determined on the dried and roasted insect. The results on the knowledge and the frequency of consumption of the insect showed that 95% of the respondents knew the insect and 57% consumed it. Among consumers, 10.37% rarely, 22.22% often and 7.41% very often consumed. It turned out that the dried and roasted insects contained a low moisture value while the lipid values were 50.37% of dry matter for dried insect. The proteins contents were respectively 44.14% for dry insect and 39.71% for roasted insect (p ˂ 0.05). Chemical analysis (mg/100g) of the insect revealed the following values for roasted insect 43.78 ± 0.38 (Mg), 52.75 ± 0.03 (Fe), 84.22 ± 0.13 (Ca), 123.72 ± 0.70 (Na), 331.46 ± 0.41 (K), 344.07 ± 1.04 (P) and 38.86 ± 0.03 (Mn). The insect oil contained 2.94 mg KOH/g lipid for the acid index, 1.48 meq O₂/kg lipids for the peroxide index, 134.29 g I₂/g lipids for the iodine index, 10.37% of unsaponifiable matter, 200.60 mg KOH/g lipids for saponification value and 14.84 mg/100g lipid for total cholesterol. Thus, the insect contains not only proteins and fat, but also major minerals. The quality of its oil has shown that it can be used as a seasoning oil. The insect M. bellicosus could be transformed into products for human consumption because of its nutritional properties.