Process development, nutrition and sensory qualities of wheat buns enriched with edible termites (Macrotermes subhylanus) from Lake Victoria region, Kenya.

Abstract

Edible insects are an important source of nutrients. Edible winged termites (Macrotermes subhylanus), locally known as agoro in the Lake Victoria region of Kenya, are 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 its collection, utilization and commercialization by developing a process of incorporating edible termites into baked food products and evaluating the products' nutritional and sensory qualities. The study involved substitution of wheat flour with ground termite in proportions of 0%, 5%, 10% and 20% (by weight). Sensory attributes were evaluated using a mixed panel where half the panelists had a prior history of insect 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 the 20% level of substitution indicated 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 extent of between 16% and 53% more than in ordinary buns. The wheat-termite buns at 5% substitution were well accepted by the consumers, indicating great potential for large-scale production and commercialization of these insects in an effort to ensure food security in Africa.