Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder

Abstract

Protein deficiency is a nutritional challenge affecting young children in developing countries. Food fortification with edible insects is a potentially sustainable approach to increasing protein quality in young children’s diets. This study investigated the effect of fortifying wheat and wheat-sorghum flours with Ruspolia differens powder (RDP) on the pasting properties of flour, rheological characteristics of dough, physical properties, consumer acceptability, and microbial qualities of biscuits. Ten biscuit formulations were made by replacing part wheat and wheat-sorghum flours with 5, 15, 25 and 40 % RDP. Textural and rheological properties of the dough and physical properties, microbial qualities, consumer acceptability and microbial qualities of the biscuit were determined. The gelatinization temperature for the wheat and wheat-sorghum flours increased, while the maximum viscosities, breakdown velocity, and setback viscosity reduced. Substitution of RDP in the biscuits reduced their weight and lightness. There was a significant reduction in springiness, cohesiveness, gumminess, adhesiveness, and dough stability of the doughs, with an increase in dough development time, and a reduction in water absorption with RDP fortification. The biscuits were highly acceptable following repeated exposure. The biscuits are microbiologically safe. Because of the high acceptance by children, these protein-rich biscuits have the potential for use as supplementary food