Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread

Abstract

PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.Design/methodology/approachChemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.FindingsLM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples significantly increased with the addition of LM powder. No significant differences (p ≤ 0.05) were recorded in specific volume between control breads and those breads containing LM powder up to 2%. Breads fortified with LM powder contained higher values of essential amino acids than the limits of FAO/WHO pattern, with exception of lysine. Sensory evaluation results showed that bread samples with the addition of LM powder at levels 1–4% had high overall acceptability.Research limitations/implicationsLimitations of our study are the lack of approved and professional programs about management, collection, harvesting, processing, marketing and consumption of edible insects; therefore, these results should be generalized implications for industry. This present study, therefore, provides useful data to support public health nutrition aimed at improving the nutritional health of populations through the promotion of bakery products enriched with LM powder.Practical implicationsThe main findings of this study indicated that the addition of 1–4% of LM powder into wheat flour enhanced sensory and nutritional properties of produced breads.Originality/valueIt is concluded that the addition of LM powder improves the nutritional and sensorial properties of the produced bread when the wheat flour is substituted with 1–4% of LM powder.

Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

“…Total caloric (kcal/100 g sample) were calculated according to Ali et al (2020) as, lipid (9 kcal g-1), protein (4.0 kcal g-1) and carbohydrates (4.0 kcal g-1). Mineral concentrations were measured using atomic absorption spectrophotometer according to standard procedures described by Althwab et al (2021). The colorimetric method was adopted to analyze the phosphorus content as described by Pulliainen and Wallin (1996).…”

“…These results indicate that the addition of 2.5% and 5.0% SDMBS powder into wheat flour did not alter the specific values of obtained breads. The dilution of gluten content during the substitution process could have contributed to these results (Althwab et al, 2021).…”

“…The bread samples were sliced into equal slices (0.5 cm thick), served on white coded plates, using three-digit numbers. A nine-point Hedonic rating scale (9 5 extremely like, 5 5 neither like nor dislike and 1 5 extremely dislike) was used to assess the parameters such as appearance, crumb color, aroma, texture by hand, taste, mouth feel and overall acceptability (Althwab et al, 2021). To prevent carryover tastes, water was provided to the panelists for drinking between samples.…”

“…These results can be attributed to the lack of sulfur-containing amino acids in moth bean powder (Sathe and Venkatachalam, 2007). Contrarily, refined wheat flour contains lower quantities of indispensable amino acids such as lysine and threonine (Althwab et al, 2021).…”

“…These ingredients are thoroughly mixed together and baked (Osuji, 2006). Bread is generally high in calories and low in protein, fiber and fat content (Althwab et al, 2021). Legumes are an excellent source of dietary protein and especially the protein content is very high (17%-46%) in pulses such as lupine, chickpea, pea, lentil and bean as compared to 8-13% in cereals including wheat, sorghum and maize (Foschia et al, 2017).…”