Evaluation of Nutrient Contents and Antioxidant Activity of Wheat Cookies Fortified with Mushroom (Termitomyces robustus) and Edible Insects
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Date
2023-02-21
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Journal of Culinary Science & Technology
Abstract
Deficiencies of macro- and micronutrients and low protein con
tent in foods are causing salient epidemic ailments in all genders,
ages, and most especially immunocompromised individuals. This
study, therefore, reveals proximate composition, minerals, amino
acid contents, and antioxidative activity of unfortified and forti
f
ied wheat cookies with edible mushroom (Termitomyces robus
tus) and different insects, namely Brachytrupes membranaceus,
Macrotermes nigeriensis, and Rhynchophorus ferrugineus. Wheat
cookies with T. robustus and R. ferrugineus have the highest
protein, crude fiber, iron, potassium, and magnesium contents
of 17.20%, 14.01%, 818.00 mg/100 g, 573.81 mg/100 g, and
183.90 mg/100 g, respectively. The highest zinc content of
625.02 mg/100 g was present in wheat cookies fortified with
mushroom and B. membranaceus. Valine (6.17 mg/100 g) was
the highest amino acid present in cookies with mushroom and
R. ferrugineus. The supplementation of cookies with edible mush
room and insects is a promising and possibility of improving
nutritional, bio-functional, and health-promoting effects of
baked foods to combat diseases associated with nutrient
deficiencies
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Citation
Clement Olusola Ogidi, Ayodele Oluwayemisi Ogunlade, Rachael Seun Bodunde & Oluwatoyin Modupe Aladejana (2023)