Next Article in Journal
The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango
Next Article in Special Issue
Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from Hermetia illucens Larvae
Previous Article in Journal
Differentiating between Enterococcusfaecium and Enterococcuslactis by Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry
Previous Article in Special Issue
Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 11
Issue 7
10.3390/foods11071047
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

by
Nelly C. Maiyo
1,2,
Fathiya M. Khamis
1,
Michael W. Okoth
2,
George O. Abong
2,
Sevgan Subramanian
1,
James P. Egonyu
1,
Cheseto Xavier
1,
Sunday Ekesi
1,
Evanson R. Omuse
1,
Dorothy Nakimbugwe
3,
Geoffrey Ssepuuya
3,
Changeh J. Ghemoh
4 and
Chrysantus M. Tanga
1,*
1
International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya
2
Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya
3
Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda
4
Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535, Nairobi 00603, Kenya
*
Author to whom correspondence should be addressed.
Foods 2022, 11(7), 1047; https://doi.org/10.3390/foods11071047
Submission received: 25 February 2022 / Revised: 22 March 2022 / Accepted: 23 March 2022 / Published: 5 April 2022
(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)
Browse Figures
Versions Notes

Abstract

Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4–4-folds), and energy (1.1–1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1–3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.
Keywords: underutilized food resources; grain amaranth; edible cricket meal; complementary porridge; nutrient quality; malnutrition and food security underutilized food resources; grain amaranth; edible cricket meal; complementary porridge; nutrient quality; malnutrition and food security

Share and Cite

MDPI and ACS Style

Maiyo, N.C.; Khamis, F.M.; Okoth, M.W.; Abong, G.O.; Subramanian, S.; Egonyu, J.P.; Xavier, C.; Ekesi, S.; Omuse, E.R.; Nakimbugwe, D.; et al. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food. Foods 2022, 11, 1047. https://doi.org/10.3390/foods11071047

AMA Style

Maiyo NC, Khamis FM, Okoth MW, Abong GO, Subramanian S, Egonyu JP, Xavier C, Ekesi S, Omuse ER, Nakimbugwe D, et al. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food. Foods. 2022; 11(7):1047. https://doi.org/10.3390/foods11071047

Chicago/Turabian Style

Maiyo, Nelly C., Fathiya M. Khamis, Michael W. Okoth, George O. Abong, Sevgan Subramanian, James P. Egonyu, Cheseto Xavier, Sunday Ekesi, Evanson R. Omuse, Dorothy Nakimbugwe, and et al. 2022. "Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food" Foods 11, no. 7: 1047. https://doi.org/10.3390/foods11071047

APA Style

Maiyo, N. C., Khamis, F. M., Okoth, M. W., Abong, G. O., Subramanian, S., Egonyu, J. P., Xavier, C., Ekesi, S., Omuse, E. R., Nakimbugwe, D., Ssepuuya, G., Ghemoh, C. J., & Tanga, C. M. (2022). Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food. Foods, 11(7), 1047. https://doi.org/10.3390/foods11071047

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop