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<p>Edible insects are a compelling alternative source of animal protein that holds potential for diversifying and enriching complementary foods with minerals and proteins. This study aimed at formulating, developing and characterizing a nutrient-dense complementary flour (CF) containing edible cricket <i>(Gryllus bimaculatus),</i> maize and roasted finger millet flours (CECF). In addition, the effect of extrusion was evaluated on nutritional, functional and microbiological properties. Analysis of variance (ANOVA) with multiple comparisons using Tukey’s HSD (honestly significant difference) test (α = 0.05) and T-test were used to determine the significance of differences. <i>G. bimaculatus</i> had significantly high protein, fat, chitin/fibre, energy, iron, zinc and phosphorus compared to cereal flours. Cereal flours showed higher total carbohydrates, manganese and calcium compared to <i>G. bimaculatus</i>. Phytates in roasted finger millet were undetectable, but tannins were high at 494.1 mg/100 g. Extruding CECF significantly (<i>p</i> &gt; 0.05) improved its energy ration and densities of protein and carbohydrate, but decreased its energy content as well as fibre content and fibre density. Extrusion of CECF increased iron content from 4.64 to 6.22 mg/100 g and reduced phytates and tannins to acceptable levels for infant foods. Both extruded and blended CECFs showed poor foaming and emulsion properties, and low Ca:P ratio of 0.35—0.36. Extruded CECF showed higher swelling power, bulking density and water related properties as well as protein digestibility compared to blended CECF. Microbial quality of the CECF was influenced by the initial microbial load, cross contamination and pre-processing conditions. The study suggests inclusion of <i>G. bimaculatus</i>, extrusion and a possible final cooking of CECF for a safe and nutrient dense infant food. Further research is needed on evaluating the acceptability and the impact of feeding CECF on children’s growth and development.</p>

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Nutritional, functional and microbiological properties of edible crickets enriched cereal-based complementary foods

  • 期刊论文

  • 发表日期：

    2025年4月17日

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  • Samuel Kiiru,
  • James Kamotho,
  • Nicky Okeyo,
  • Jeremiah Ng’ang’a,
  • Silvenus Konyole,
  • Nanna Roos,
  • John Kinyuru

摘要

Edible insects are a compelling alternative source of animal protein that holds potential for diversifying and enriching complementary foods with minerals and proteins. This study aimed at formulating, developing and characterizing a nutrient-dense complementary flour (CF) containing edible cricket (Gryllus bimaculatus), maize and roasted finger millet flours (CECF). In addition, the effect of extrusion was evaluated on nutritional, functional and microbiological properties. Analysis of variance (ANOVA) with multiple comparisons using Tukey’s HSD (honestly significant difference) test (α = 0.05) and T-test were used to determine the significance of differences. G. bimaculatus had significantly high protein, fat, chitin/fibre, energy, iron, zinc and phosphorus compared to cereal flours. Cereal flours showed higher total carbohydrates, manganese and calcium compared to G. bimaculatus. Phytates in roasted finger millet were undetectable, but tannins were high at 494.1 mg/100 g. Extruding CECF significantly (p > 0.05) improved its energy ration and densities of protein and carbohydrate, but decreased its energy content as well as fibre content and fibre density. Extrusion of CECF increased iron content from 4.64 to 6.22 mg/100 g and reduced phytates and tannins to acceptable levels for infant foods. Both extruded and blended CECFs showed poor foaming and emulsion properties, and low Ca:P ratio of 0.35—0.36. Extruded CECF showed higher swelling power, bulking density and water related properties as well as protein digestibility compared to blended CECF. Microbial quality of the CECF was influenced by the initial microbial load, cross contamination and pre-processing conditions. The study suggests inclusion of G. bimaculatus, extrusion and a possible final cooking of CECF for a safe and nutrient dense infant food. Further research is needed on evaluating the acceptability and the impact of feeding CECF on children’s growth and development.