Evaluation of Nutrient Contents and Antioxidant Activity of Wheat Cookies Fortified with Mushroom (Termitomyces robustus) and Edible Insects
| dc.contributor.author | Oluwatoyin Modupe Aladejana | |
| dc.date.accessioned | 2025-05-21T11:44:02Z | |
| dc.date.available | 2025-05-21T11:44:02Z | |
| dc.date.issued | 2023-02-21 | |
| dc.description.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 | |
| dc.description.sponsorship | SELF | |
| dc.identifier.citation | Clement Olusola Ogidi, Ayodele Oluwayemisi Ogunlade, Rachael Seun Bodunde & Oluwatoyin Modupe Aladejana (2023) | |
| dc.identifier.uri | https://doi.org/10.1080/15428052.2023.2181253 | |
| dc.identifier.uri | https://repository.run.edu.ng/handle/123456789/4554 | |
| dc.language.iso | en | |
| dc.publisher | Journal of Culinary Science & Technology | |
| dc.relation.ispartofseries | 23; 1 | |
| dc.title | Evaluation of Nutrient Contents and Antioxidant Activity of Wheat Cookies Fortified with Mushroom (Termitomyces robustus) and Edible Insects | |
| dc.type | Article |