Assesment of the Nutritional Value, Microbial Quality and Sensory Acceptance of Cookies Enriched With Edible Longhorn Grasshoper (ruspolia differens serville) Flours from Different Processing

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Abstract:

Long-horned grasshopper (Ruspolia differens), an edible insect native to sub-Saharan Africa, is considered a delicacy by some communities in the region and contributes 5-10% of the protein intake. However, its full utilization as food across the different cultural constructs has been hampered by neophobia and disgust occasioned by uncommon food cultural practices, thereby limiting its potential to combat malnutrition in the region. Therefore, there is need to process and hide the insect into modern food products to improve its utilization. The current study investigated the effects of enriching cookies with differently processed R. differens flours on the nutritional composition, digestibility and volatile organic compounds profile, the microbial quality and the sensory acceptance on a 5-point hedonic scale. Blanched, boiled and toasted R. differens-based cookies demonstrated significantly (p

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Assesment of the Nutritional Value, Microbial Quality and Sensory Acceptance of Cookies Enriched With Edible Longhorn Grasshoper (ruspolia differens serville) Flours from Different Processing

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