Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread
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 indu...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500112X |
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| author | Chrysantus M. Tanga Antonny M. Nzomo Paul N. Ndegwa Sunday Ekesi Fathiya M. Khamis Komivi S. Akutse George Ong'amo Brian O. Ochieng Margaret Kababu Dennis Beesigamukama Shaphan Y. Chia J․Ghemoh Changeh Sevgan Subramanian Thomas Dubois Segenet Kelemu |
| author_facet | Chrysantus M. Tanga Antonny M. Nzomo Paul N. Ndegwa Sunday Ekesi Fathiya M. Khamis Komivi S. Akutse George Ong'amo Brian O. Ochieng Margaret Kababu Dennis Beesigamukama Shaphan Y. Chia J․Ghemoh Changeh Sevgan Subramanian Thomas Dubois Segenet Kelemu |
| author_sort | Chrysantus M. Tanga |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-122f470da7eb4d5285bd7202e925fe58 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-122f470da7eb4d5285bd7202e925fe582025-08-20T03:45:15ZengElsevierApplied Food Research2772-50222025-06-015110080210.1016/j.afres.2025.100802Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat breadChrysantus M. Tanga0Antonny M. Nzomo1Paul N. Ndegwa2Sunday Ekesi3Fathiya M. Khamis4Komivi S. Akutse5George Ong'amo6Brian O. Ochieng7Margaret Kababu8Dennis Beesigamukama9Shaphan Y. Chia10J․Ghemoh Changeh11Sevgan Subramanian12Thomas Dubois13Segenet Kelemu14International Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, Kenya; Corresponding author.International Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, Kenya; Department of Zoology, University of Nairobi, P.O. Box 30197-00100, Nairobi, KenyaDepartment of Zoology, University of Nairobi, P.O. Box 30197-00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, Kenya; Department of Zoology, University of Nairobi, P.O. Box 30197-00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, Kenya; Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South AfricaDepartment of Zoology, University of Nairobi, P.O. Box 30197-00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaInternational Centre for Tropical Agriculture (CIAT), P.O. Box 823 – 00621, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaInternational Centre of Insect Physiology and Ecology, P.O. Box 30772–00100, Nairobi, KenyaIncreasing 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.http://www.sciencedirect.com/science/article/pii/S277250222500112XLocust rearingProcessed locust powderFunctional ingredientsWheat bread fortificationAroma compoundsFood security |
| spellingShingle | Chrysantus M. Tanga Antonny M. Nzomo Paul N. Ndegwa Sunday Ekesi Fathiya M. Khamis Komivi S. Akutse George Ong'amo Brian O. Ochieng Margaret Kababu Dennis Beesigamukama Shaphan Y. Chia J․Ghemoh Changeh Sevgan Subramanian Thomas Dubois Segenet Kelemu Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread Applied Food Research Locust rearing Processed locust powder Functional ingredients Wheat bread fortification Aroma compounds Food security |
| title | Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread |
| title_full | Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread |
| title_fullStr | Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread |
| title_full_unstemmed | Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread |
| title_short | Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread |
| title_sort | desert locust schistocerca gregaria flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread |
| topic | Locust rearing Processed locust powder Functional ingredients Wheat bread fortification Aroma compounds Food security |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500112X |
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