Nutritional characteristics, microbial loads and consumer acceptability of cookies enriched with insect (Ruspolia differens) meal

Publication Type

Journal Article

Journal Name

LWT

Name of Author

• Brian O. Ochieng, International Centre of Insect Physiology and Ecology Nairobi
• Joseph O. Anyango, Egerton University
• Fathiya M. Khamis, International Centre of Insect Physiology and Ecology Nairobi
• Sunday Ekesi, International Centre of Insect Physiology and Ecology Nairobi
• James Peter Egonyu, International Centre of Insect Physiology and Ecology Nairobi
• Sevgan Subramanian, International Centre of Insect Physiology and Ecology Nairobi
• John M. Nduko, Egerton University
• Dorothy Nakimbugwe, Makerere University
• Xavier Cheseto, International Centre of Insect Physiology and Ecology Nairobi
• Chrysantus M. Tanga, International Centre of Insect Physiology and Ecology Nairobi

Publication Date

7-15-2023

Abstract

Utilization of Ruspolia differens Serville as functional food ingredient is rapidly gaining popularity. This study evaluated the nutrient quality, microbial safety and consumers’ acceptability of cereal-based cookies fortified with various processed products of R. differens meals. Cookies fortified with blanched, boiled, and toasted R. differens meals had higher protein, fat and energy levels, respectively, than the control cookies. Enrichment of cookies with differentially processed R. differens meals had elevated levels of isoleucine and leucine. Omega-3 fatty acid, methyl (9Z,12Z,15Z)-octadecatrienoate, was detected only in cookies prepared from wheat-insect meals blends. Blanched and boiled R. differens meal significantly (p < 0.05) boosted iron (1.70-folds) and zinc (1.12–1.16-folds) contents of the cookies. The cookie products had reduced Enterobacteriaceae, S. aureus, yeast and mould with permissible exposure limits for human consumption. The overall acceptability of insect-enriched cookie product by male and female respondents ranged between 57 and 80%. The survey revealed that the flavour, colour, mouthfeels and texture of the cookie products were important motivation for consumers to accept grasshoppers as a food source. Further research on the flavour of cookie products enriched with grasshopper meal would be required to increase acceptability to market-driven consumer appealing food products.

Keywords

Edible grasshoppers, Microbial quality, Nutritional composition, Ruspolia differens processing, Safe cookie products

Recommended Citation

Ochieng, B., Anyango, J., Khamis, F., Ekesi, S., Egonyu, J., Subramanian, S., Nduko, J., Nakimbugwe, D., Cheseto, X., & Tanga, C. (2023). Nutritional characteristics, microbial loads and consumer acceptability of cookies enriched with insect (Ruspolia differens) meal. LWT, 184 https://doi.org/10.1016/j.lwt.2023.115012

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.