Ouma Fedinand Opondo, Muriithi Alice Nakhumicha, Anyango Joseph Ochieng'
Present Address: Department of Plant, Animal & Food Sciences, Jaramogi Oginga Odinga University of Science & Technology, 40601 Bondo, Box 210, Kenya.
Department of Dairy, Food Science & Technology, Egerton University, 20115 Egerton-Njoro, Box 536, Kenya.
Int J Trop Insect Sci. 2022;42(4):3097-3105. doi: 10.1007/s42690-022-00848-w. Epub 2022 Aug 3.
Sub-Saharan Africa still bears the greatest forms of malnutrition. Attention is shifting to the use of edible insects in forms which are acceptable to people irrespective of their social status and level of civilization in efforts to alleviate protein malnutrition. (Lepidoptera: Saturniidae) caterpillars emerge seasonally in the coastal part of Kenya and despite their rich nutritional profile, their consumption is low. This study was thus undertaken to evaluate the effect of substituting wheat flour with caterpillar flour at 0%, 5%, 10%, 15% and 20% substitution levels on the nutritional composition and sensory properties of wheat muffins. Substituting wheat flour with caterpillar flour resulted in significantly high protein, fat and fibre contents of enriched wheat muffins. There was also an increasing trend in the ash, minerals and tocopherol content. protein digestibility significantly decreased from 10 to 20% substitution levels. There was a significant difference (p < 0.05) in the carbohydrate contents of enriched wheat muffins. The sensory scores for colour, texture, aroma and the overall acceptability of wheat muffins decreased with increasing substitution levels. At 10% substitution level, wheat muffins had significantly higher nutritional content than control wheat muffins (0%) and were comparable to muffins enriched with 5% caterpillar flour in terms of overall acceptability. Thus, enriching wheat muffins with caterpillar flour at 10% substitution level has the potential to contribute to improved protein nutrition since they have a higher protein content than the control wheat muffin and are 88.8% digestible (in vitro).
撒哈拉以南非洲仍然面临着最严重的营养不良形式。人们的注意力正在转向以各种人们可以接受的形式使用可食用昆虫，无论其社会地位和文明程度如何，以努力缓解蛋白质营养不良问题。（鳞翅目：天蚕蛾科）毛虫在肯尼亚沿海地区季节性出现，尽管它们营养丰富，但食用量却很低。因此，本研究旨在评估用0%、5%、10%、15%和20%替代水平的毛虫粉替代小麦粉对小麦松饼营养成分和感官特性的影响。用毛虫粉替代小麦粉导致强化小麦松饼的蛋白质、脂肪和纤维含量显著提高。灰分、矿物质和生育酚含量也呈上升趋势。从10%到20%的替代水平，蛋白质消化率显著下降。强化小麦松饼的碳水化合物含量存在显著差异（p < 0.05）。随着替代水平的增加，小麦松饼的颜色、质地、香气和总体可接受性的感官评分下降。在10%的替代水平下，小麦松饼的营养成分显著高于对照小麦松饼（0%），在总体可接受性方面与添加5%毛虫粉的松饼相当。因此，在10%替代水平下用毛虫粉强化小麦松饼有可能有助于改善蛋白质营养，因为它们的蛋白质含量高于对照小麦松饼，并且（体外）消化率为88.8%。
