Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products

Abstract

Exploration of nutritious, cheap, and easy-to-prepare locally available complementary foods using different processing techniques is gaining traction globally. This study evaluated the impact of three processing techniques (roasting, germination, and fermentation) on finger millet and amaranth quality. The implications of blending processed products with 10% cricket flour on the functional properties, microbial safety, and shelf life of the porridge products were tested. Thereafter, consumer preference and acceptability of the cooked porridge products were assessed with randomly enrolled panelist of mothers (20–66 years), as primary caregivers. Our results showed that powder from germinated cereal products had higher swelling power, water absorption capacity, solubility index, and emulsion capacity. Permissible bacterial and fungal loads were recorded in all the porridge products. Higher sensory desirability for porridge products with roasted (5.9), fermented (5.7), and unprocessed (5.9) grains was observed. Flour blends packaged in aluminum maintained recommended microbial loads and moisture content of <1.0 × 10⁴ CFU/g and 10%, respectively, throughout the storage period. The cricket-based flour blends, however, exhibited higher free fatty acid values than the regulatory limits of 0.4% within 3–6 months. These findings have demonstrated innovative ways of improving the quality of amaranth–millet porridge products supplemented with cricket flour to cater for diverse consumers.