Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food
Nelly C. Maiyo; Fathiya M. Khamis; Michael W. Okoth; George O. Abong; Sevgan Subramanian; James P. Egonyu; Cheseto Xavier; Sunday Ekesi; Evanson R. Omuse; Dorothy Nakimbugwe; Geoffrey Ssepuuya; Changeh J. Ghemoh; Chrysantus M. Tanga
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&ndash:4-folds), and energy (1.1&ndash: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&ndash: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.
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