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Article

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

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International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya
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Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya
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Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda
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Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535, Nairobi 00603, Kenya
*
Author to whom correspondence should be addressed.
Academic Editors: Victor Benno Meyer-Rochow and Chuleui Jung
Foods 2022, 11(7), 1047; https://doi.org/10.3390/foods11071047
Received: 25 February 2022 / Revised: 22 March 2022 / Accepted: 23 March 2022 / Published: 5 April 2022
Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4–4-folds), and energy (1.1–1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1–3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries. View Full-Text
Keywords: underutilized food resources; grain amaranth; edible cricket meal; complementary porridge; nutrient quality; malnutrition and food security underutilized food resources; grain amaranth; edible cricket meal; complementary porridge; nutrient quality; malnutrition and food security
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MDPI and ACS Style

Maiyo, N.C.; Khamis, F.M.; Okoth, M.W.; Abong, G.O.; Subramanian, S.; Egonyu, J.P.; Xavier, C.; Ekesi, S.; Omuse, E.R.; Nakimbugwe, D.; Ssepuuya, G.; Ghemoh, C.J.; Tanga, C.M. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food. Foods 2022, 11, 1047. https://doi.org/10.3390/foods11071047

AMA Style

Maiyo NC, Khamis FM, Okoth MW, Abong GO, Subramanian S, Egonyu JP, Xavier C, Ekesi S, Omuse ER, Nakimbugwe D, Ssepuuya G, Ghemoh CJ, Tanga CM. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food. Foods. 2022; 11(7):1047. https://doi.org/10.3390/foods11071047

Chicago/Turabian Style

Maiyo, Nelly C., Fathiya M. Khamis, Michael W. Okoth, George O. Abong, Sevgan Subramanian, James P. Egonyu, Cheseto Xavier, Sunday Ekesi, Evanson R. Omuse, Dorothy Nakimbugwe, Geoffrey Ssepuuya, Changeh J. Ghemoh, and Chrysantus M. Tanga. 2022. "Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food" Foods 11, no. 7: 1047. https://doi.org/10.3390/foods11071047

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