Physico-Chemical and Sensory Characteristics of Extruded Cereal Composite Flour Porridge Enriched with House Crickets ().

This study assessed the physico-chemical and sensory effects of enriching composite cereal porridges, typically consumed in Uganda, with undried house crickets (), a rich source of protein and vitamin B. Composite flours containing 8.3% undried crickets, 66.7% maize, and 25.0% millet were compared to a control formulation with 73.0% maize and 27.0% millet, both extruded at 140 °C. Cricket enrichment slightly reduced lightness L* (59.99 vs. 61.28) and significantly increased aroma intensity (23,450 × 10 AU vs. 18,210 × 10 AU; < 0.05), attributable to higher extrusion-induced Strecker degradation, Maillard reaction, and lipid oxidation. Rheological analysis revealed that paste made from cricket-enriched flour had lower critical strain (≈0.01%) and softened sooner than the control paste (≈0.03%) without becoming fragile. Both flours displayed stable paste-like behavior at stresses >10 Pa, with elastic moduli under 10 Pa, which is typical for soft pastes. Reduced pasting values relative to native flours are attributable to starch pre-gelatinization during extrusion. Sensory evaluation showed positive hedonic ratings for both porridges, and a choice test indicated no significant consumer preference. Generally, physico-chemical and sensory changes were minimal, supporting the use of house crickets for nutrient enrichment of composite cereal porridges.