Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (<i>Rhynchophorus phoenicis Fabricius)</i> and orange‐fleshed sweet potato among pregnant women

Ayensu, Jessica; Lutterodt, Herman; Annan, Reginald Adjetey; Edusei, Anthony Kwaku; Loh, Su Peng

doi:10.1002/fsn3.1024

Cited by 38 publications

(23 citation statements)

References 13 publications

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“…Results from earlier studies in food fortification hold that consumers favorably embrace the incorporation of new and innovative nutrient rich supplements into biscuits. These supplements among others include protein‐rich palm weevil larvae ( Rhynchophorus phoenicis Fabricius), orange‐fleshed sweet potato (Ayensu, Lutterodt, Annan, Edusei, & Loh, 2019), bambara nut, and aerial yam (Uchenna & Omolayo, 2017).…”

Section: Resultsmentioning

confidence: 99%

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Eyenga

Tang

Achu

et al. 2020

Food Science & Nutrition

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The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice‐based biscuits. The biscuits were further fortified with safou powder, and the physical, nutritional, and sensory quality and stability during storage of the different types of biscuits were analyzed using standard methods. Fine or nonsandy biscuits had peak particle size of 500 µm, while medium (slightly sandy) and large (sandy) biscuits had peak particle sizes of 1,000 µm and 1,400 µm, respectively. The hardness varied from 5.7 ± 2.3 N for biscuits with large particles to 16.1 ± 4.4 N for biscuits with fine particles. Fortification of biscuits with sour safou increased the protein and amino acid content of the biscuits. Tryptophan was absent in both safou and the biscuits produced. There was an increase in phosphorus, potassium, calcium, magnesium, copper, iron, manganese, and aluminum following fortification with safou. Nonsandy biscuits dissolved faster in the mouth (melt) during consumption than the other biscuits although most of the biscuits were perceived to be low in melting and buttery. Nonsandy biscuits were rated as “very good,” while slightly sandy and sandy were rated as “good.” Safou rice‐based biscuits were perceived as “very good,” while simple rice biscuits were perceived as “good.” Fortification of rice biscuits with safou increased the protein, essential amino acid, and mineral contents of the biscuits with very appreciable taste. These biscuits can be used to help fight protein, iron, and zinc malnutrition and in mitigating postharvest losses of underutilized broken rice and safou especially sour safou.

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Section: Resultsmentioning

confidence: 99%

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Eyenga

Tang

Achu

et al. 2020

Food Science & Nutrition

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“…Tubers enriched with tryptophan and aromatic amino acids can render a diet more balanced and nutritious [ 170 ]. Ayensu et al [ 171 ] mixed flour (70%) of R. phoenicis with orange-fleshed sweet potato and wheat flour to prepare biscuits. These biscuits had their energy, fat and protein content increased by fortification with palm weevil larvae powder compared with biscuits containing 100% wheat flour.…”

Section: Insect Qualitymentioning

confidence: 99%

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Meyer-Rochow

Gahukar²,

Ghosh

et al. 2021

Foods

151

116

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Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data (based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.

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“…Recently, there has been a lot of work focusing on designing products with insects and studying their properties. The most commonly fortified products are bakery products [3,30], bread [2,[31][32][33], biscuits [34][35][36], snacks [37,38], pasta [39], tortillas [40], and meat products such as pâtés [41,42], frankfurters [43], sausages [44], or burgers [45,46]. This research aimed to study the incorporation of flours from two different insects (mealworms Tenebrio molitor and crickets Gryllodes sigillatus) into wheat muffins, by assessment of physical parameters, nutrient composition, bioactive properties, and sensory characteristics.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

2021

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Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

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Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women

Cited by 38 publications

References 13 publications

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

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