The 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.
Chemical 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.
LM 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.
Limitations 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.
The 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.
It 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.
