Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread.

Abstract

Increasing interest in consuming insects is accelerating the expansion of the fortified snacks market. However, there is limited knowledge of the drivers of consumers to appreciate the role of desert locust [DL] Schistocerca gregaria Forskål as emerging functional ingredient for use in the food industry. Here, we evaluated the nutrient profile and functional properties of wheat breads fortified with powder from captive mass reared DL. The crude protein values of processed DL meal fed on three different food plants ranged between 40 and 56 %. The specific volume and firmness of the breads correlated positively and negatively, respectively, with incremental levels of DL flour. The brightness of the breads' crumb and crust decreased, while the colour differences and the redness progressively increased with DL flour inclusion levels. Protein, fat, ash and amino acid content were significantly higher in bread fortified with DL flour. Calcium, iron and zinc levels were 2.0-2.5, 1.1-1.3 and 1.1-1.3-fold higher, respectively, in breads fortified with DL. The most pleasant aroma compounds were pronounced in the breads enriched with DL. This work demonstrated that DL meal can be integrated into wholesome yeast-leavened products to strengthen the growing consciousness of end-users towards innovative and sustainable use of these products in food relief programs to overcome malnutrition.