Abstract:Yellow mealworm (Tenebrio Molitor) was reported containing 24.3 to 27.6% protein content. However, public acceptance is still relatively low as many tend to reject it as a source of food. Hence, studies were carried out to incorporate dried mealworm powder into a standard butter cake mixture formulation. Yellow mealworms were dried using an air ventilated oven at 80°C. The dried mealworms were then ground into powder and added in a standard butter cake formulation (0%, 5% and 10%). Baking was carried out in a … Show more
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