Comparison of Inclusion of Skimmed Milk and Edible Insects on the Nutritional, Sensory and Microbial Qualities of Enriched High Energy Rice Biscuits

Abstract

Aims: The growing world population, carbon foot prints of rearing conventional protein sources, issues of protein malnutrition (particularly in developing nations) and the urgent needs of protein-rich food relief materials in crisis situations may necessitate the utilisation of underutilised sustainable, nutritious protein sources. The study was conducted to investigate the possibility of using indigenous food crops and substituting milk powder with edible insects’ powder as a sustainable alternative protein source in high energy rice biscuits. Study Design: Biscuits were produced following the standard USAID recipe for HEB and comparisons were made with the insect biscuits and STD. Place and Duration of Study: Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria, between January 2018 and August 2018. Methodology: The high energy biscuits was evaluated for proximate composition, total sugars using Anthrone reagent, micronutrients (vitamins and minerals), physical properties such as spread ratio, weight, width etc. Microbial and sensory quality of the biscuits were also determined using standard methods. Results: From the findings of the study, rice biscuits with silkworm pupae had outstanding protein (12.76 g/100 g), fat (15.78 g/100 g) and energy (451.38 Kcal/100 g) contents while biscuit with migratory locust powder had slightly higher total ash and CHO. The spread ratios of the biscuits were within acceptable range. In terms of mineral composition, all the insect biscuits were significantly superior to the milk biscuit except for calcium. However, all the rice HEB exceeded the minimum USAID specifications for nutritive elements. The insect biscuits had more than quadruple the recommended pro-vitamin A content (1200. 67 and 2390.05 μg/100 g) and impressive amounts of vitamin C (94.19 and 52.39 mg/100 g). The microbial assessment revealed HEB with remarkable quality signifying wholesome raw materials and hygienic sample preparation. All samples received good sensorial ranking, but HEB with migratory locust was preferred. Conclusion: The results demonstrated that edible insects could serve as alternative protein source in the production of a nutritious high energy biscuit with good organoleptic and microbiological qualities.