Nutritional value and advances of mealworm (Tenebrio molitor) as a sustainable functional ingredient in bakery products: A key step toward sustainable diets

Abstract

Bakery products are most popular and widely accepted carrier of energy and nutrient in the human daily diet. However, their nutritional quality poses many challenges to achieving balanced diet. Reformulating bakery products to make them healthier could therefore have significant benefits. In recent year, mealworm (MW), Tenebrio molitor, one of the approved edible insects, has gained much attention as promising sustainable functional ingredient, since its high nutritional value and environmental benefits. Therefore, incorporation of MW into bakery products confers interesting opportunities to reformulate bakery products, making them more affordable, sustainable, and healthier. This review aims to provide overview of the nutritional value of MW and conclude current advances in its potential as a functional ingredient in bakery product development. MW is rich source of protein (29.20 % - 64.34 %, w/w), oil (14.875 – 39.60 %, w/w), and minerals, and has been used as wheat flour substitution in various bakery products. Additionally, its incorporation in bakery products improve their nutritional quality, but alter the physical and sensory properties of the final products. Overall, spreading in-depth knowledge can guide further studies on the reformulation of bakery products with MW, thereby meeting with consumers’ expectations and further reducing the distance between the consumers and products.