Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour
The effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied. The result of the chemical composition showed significantly increase in the protein and fat level of the formulated complemen...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-04-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4414 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849737654630875136 |
|---|---|
| author | Egwujeh I.D. Simeon Audu Basiru Danjuma Amidu Momoh |
| author_facet | Egwujeh I.D. Simeon Audu Basiru Danjuma Amidu Momoh |
| author_sort | Egwujeh I.D. Simeon |
| collection | DOAJ |
| description | The effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied. The result of the chemical composition showed significantly increase in the protein and fat level of the formulated complementary food (9.28±0.16 - 20.20±0.07) % and (3.65±002 - 8.12±0.08) %, respectively. However, a significant decrease in the carbohydrate level (75.61±0.03 - 60.44±0.31) g/100g was observed. Evaluation of functional properties showed that cricket addition did not affect the bulk density but increased the water absorption (2.46±0.05), Emulsion (38.02±0.40%), foam (6.00±0.00), gelation (20.00±0.00%) capacities and pH (6.20±0.02). The mineral contents including Fe, Ca, Na, and K of the food ranged from 7.54±0.10 - 10.25±0.05 mL/100g, 30.35±0.15 - 34.98±0.10 mL/100g, 9.35±0.29 - 14.47±0.06 mL/100g and 30.92±0.03 - 56.40±010 mL/100g respectively increasing with increased addition of cricket flour The formulated samples were rated higher for taste, colour, flavour, texture and the overall acceptability than the control. In general sample 513 containing 75:25 cricket: millet flour showed more improvement than other formulated samples and most acceptable in terms of taste, flavour mouth feel and overall acceptability. Adding cricket flour to millet flour as complementary food would help in addressing protein energy malnutrition in children. |
| format | Article |
| id | doaj-art-8e53e85ef4a04484a83236b3778972da |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2022-04-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-8e53e85ef4a04484a83236b3778972da2025-08-20T03:06:51ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2022-04-0110450851610.24925/turjaf.v10i4.508-516.44142426Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet FlourEgwujeh I.D. Simeon0Audu Basiru Danjuma1Amidu Momoh2Department of Food Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, AnyigbaDepartment of Food Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, AnyigbaDepartment of Food Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, AnyigbaThe effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied. The result of the chemical composition showed significantly increase in the protein and fat level of the formulated complementary food (9.28±0.16 - 20.20±0.07) % and (3.65±002 - 8.12±0.08) %, respectively. However, a significant decrease in the carbohydrate level (75.61±0.03 - 60.44±0.31) g/100g was observed. Evaluation of functional properties showed that cricket addition did not affect the bulk density but increased the water absorption (2.46±0.05), Emulsion (38.02±0.40%), foam (6.00±0.00), gelation (20.00±0.00%) capacities and pH (6.20±0.02). The mineral contents including Fe, Ca, Na, and K of the food ranged from 7.54±0.10 - 10.25±0.05 mL/100g, 30.35±0.15 - 34.98±0.10 mL/100g, 9.35±0.29 - 14.47±0.06 mL/100g and 30.92±0.03 - 56.40±010 mL/100g respectively increasing with increased addition of cricket flour The formulated samples were rated higher for taste, colour, flavour, texture and the overall acceptability than the control. In general sample 513 containing 75:25 cricket: millet flour showed more improvement than other formulated samples and most acceptable in terms of taste, flavour mouth feel and overall acceptability. Adding cricket flour to millet flour as complementary food would help in addressing protein energy malnutrition in children.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4414milletcricketcomplementary foodchemical compositionfunctional propertiessensory properties |
| spellingShingle | Egwujeh I.D. Simeon Audu Basiru Danjuma Amidu Momoh Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour Turkish Journal of Agriculture: Food Science and Technology millet cricket complementary food chemical composition functional properties sensory properties |
| title | Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour |
| title_full | Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour |
| title_fullStr | Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour |
| title_full_unstemmed | Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour |
| title_short | Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour |
| title_sort | effects of cricket addition on the chemical functional and sensory properties of complementary formulation from millet flour |
| topic | millet cricket complementary food chemical composition functional properties sensory properties |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4414 |
| work_keys_str_mv | AT egwujehidsimeon effectsofcricketadditiononthechemicalfunctionalandsensorypropertiesofcomplementaryformulationfrommilletflour AT audubasirudanjuma effectsofcricketadditiononthechemicalfunctionalandsensorypropertiesofcomplementaryformulationfrommilletflour AT amidumomoh effectsofcricketadditiononthechemicalfunctionalandsensorypropertiesofcomplementaryformulationfrommilletflour |