Abstract:
Edible insects are an important source of nutrients. Edible winged termites
(Macrotermes subhylanus), locally known as agoro in Lake Victoria region of
Kenya, is an integral part of the diet in that region depending on seasonal
availability and are traditionally consumed as a snack: raw, fried or sun-dried.
The nutritional and economic value of the insect is often neglected and this
study was geared towards encouraging their collection, utilization and
commercialization. The present study was, therefore, undertaken to develop a
process of incorporating edible termites into baked food products and evaluate
the product’s nutritional and sensory qualities. The study involved substitution
of wheat flour with ground termite at proportions of 0%, 5%, 10% and 20%
levels based on weight. Sensory attributes were evaluated using a mixed panel
where half the panelists had a prior history of insect’s consumption. The sensory
attributes were evaluated on a 7-point Hedonic scale. The results showed that
there was no significant difference (p>0.05) in bun thickness (height) between
the buns with 0% and 5% termite concentration. The scores for bun texture,
aroma, taste and overall consumer preference were not significantly different
(p≤0.05) at 0% and 5% substitution. Differences in size, aroma and taste scores
for the 5% bun and the 10% substitution were non-significant. Scores obtained
at 20% level of substitution depicted lesser acceptability in all the attributes
tested except for aroma, which scored above 5.0. In terms of consumer general
acceptability, there was no significant difference (p>0.05) between the control
(0%) and 5% substitution with both scoring above 5.0 (like slightly). The 5%
substitution showed a significant increase (p≤0.05) in protein, retinol, riboflavin,
iron and zinc contents to the extents of between 16% and 53% increase. The
wheat-termite buns at 5% substitution were well accepted by the consumers
signifying the great potential for large-scale production and commercialization
of the insects in an effort to ensuring food security in Africa.
