Characterization of mealworm powder and its fortification in all-purpose flour bread

Abstract

In the face of increasing population globally, food security has become a worldwide concern especially in the developing countries. Protein is mainly derived from animal food, and the demand for access to live stock, land, and water is increasing. Agriculture productivity will diminish as the population rises; therefore, insects as a food source has become more common globally but still is not well known. The research was conducted to determine in defatted mealworm powder what percentage of valuable protein is present in order to apply it as protein ingredients in food industries. The first objective was to compare the extraction of fat using two solvents and evaluate the function of both solvents. Objective two was to determine the potential use of non-defatted mealworm powder as an alternative high protein source in bread. The ethanol defatted mealworm powder was found to be comprised of approximately 61.4% protein, 4.2% ash, 397 KCal/100g, 14.1% carbohydrates, 11.9% moisture and 8.24% fat whereas the hexane defatted mealworm powder was found to be 69.1% protein, 5.40% ash, 358 kcal/100g, 15.4% carbohydrates, 4.23% moisture and 5.68%fat. The fat extracted using the rotary evaporator was found to be 20.50% using ethanol and hexane is about 23.13 % Bread containing mealworm powder showed higher content of protein and the result confirmed the potential application of insect's powder as a protein source. Proximate analysis of bread enriched with 10 % and 20 % compared with all-purpose flour shows the mealworm powder could be added to bread or low nutrient value food to improve the nutritional value. The main goal of this research would allow individuals to consider mealworm as an additional source of protein in their diet.