Worms, grubs, insects and insects larvae are traditionally important foods and tasty treats for many cultures and individuals around the world and are gaining popularity for their high nutritional values. Their potential is seriously being considered in food security and poverty alleviation strategies in many communities around the world. The nutritional and economic potentials of these abundant creature are yet to be fully realized and tapped especially in the face of climate change. Varies coleoptera is one of the grub worms commonly found in animal dung. The study was aimed at evaluating the nutrient composition of V.coleoptera and to unveil its potential as a strategy to mitigate nutritional and food insecurity. Live grub worms were hand-picked from animal dung dumps in the months of July/August. They were washed, gut squeezed out, boiled in saltwater for three minutes, set out to dry and rusted in an oven at 60oC for ten minutes. The processed sample was analyzed for its proximate nutrient content, amino acid, fatty acid and mineral element profiles using standard procedures. Proximate composition showed that processed ready-toeat V.coleoptera contains 49.2% crude protein, 26.34% crude fat, 19.2% Nitrogen Free Extract(NFE), 2.1% crude fibre,5.48% ash and caloric value of 509.8 Kcal. All the essential and non essential amino acids and some fatty acids were found to be present in the grub worms. Mineral elements range between 0.06% - 22.9%. These include sodium, sulphur, iron, zinc, calcium, phosphorus, magnesium and copper. It is concluded that processing and consumption of grub worms could supplement nutrient contents and intake of a variety of staple foods of indigenous communities where it is found and consumed. When properly harnessed and large scale production and commercialization are explored, it can be a source of livelihood for families especially in poor resource settings that can help mitigate food insecurity.