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Physico-chemical and sensory quality evaluation of an extruded nutrient-dense termite (Macrotermes natalensis) and millet (Eleusine coracana) instant porridge

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Abstract

One of the traditional practices in drier eastern districts of Zimbabwe aimed to reduce protein malnutrition involves blending nutrient rich termite powders and millet flour. Despite this common practice, no standard guidelines have been developed to optimize and evaluate nutritional benefits of this blending. This study was aimed at formulating an extruded instant porridge composed of termite and millet powders and characterizing the physico-chemical, nutritional and sensory attributes of this porridge. Termite and millet powders were analysed for nutritional quality using Association of Official Analytical Chemists methods after which formulation of porridge was done using the Pearson Square method. The instant porridge’s nutritional and, heavy metal contents were analysed using Inductively Coupled Plasma—Optical Emission Spectrometry method. Functional properties and microbiological quality were assessed using standard methods. A panel of 80 untrained individuals assessed the porridge for appearance, texture, aroma, taste and overall acceptability. Results showed that the porridge had 8.1% moisture content, protein 11.5%, carbohydrate 73%, crude fibre 2%, fat 4%, ash 2% and energy content of 351 kcal/100 g. No toxic heavy metals were detected in the porridge. Microbial tests indicated the presence of yeast and molds but no E. coli was present in the analysed samples. A combined 52% of sensory evaluators either liked or liked very much the instant porridge. A sizeable number indicated the unfavorable mouth stickiness, heavy termite aroma and fear of allergenicity. The instant porridge has potential to help in addressing micronutrient deficiencies if attributes to improve consumer acceptability are enhanced.

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Acknowledgements

Authors thank the National Biotechnology Authority of Zimbabwe and Chinhoyi University of Technology for funding the research project. We also want to appreciate termite collectors at Chinhoyi University of Technology’s Hunyani Farm. Appreciation also goes to the Standards Association of Zimbabwe (SAZ) laboratory for all sample analyses. We also thank the AgriFoSe2030 programme and Sida for the financial support towards this research.

Funding

This work was supported by funds from, Chinhoyi University of Technology (Project No. SERC/12/07/12) and the National Biotechnology Authority of Zimbabwe. We also thank the AgriFoSe2030 programme and Sida for the financial support for this research.

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Authors and Affiliations

  1. Department of Crop Science and Post-Harvest Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe

    Robert Musundire

  2. Department of Food Science & Nutrition, Midlands State University, Gweru, Zimbabwe

    Robert Brian Dhlakama & Julien Harusekwi Serere

  3. National Biotechnology Authority of Zimbabwe, Harare, Zimbabwe

    Robert Brian Dhlakama

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  1. Robert Musundire
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  2. Robert Brian Dhlakama
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Correspondence to Robert Musundire.

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This study was approved under Chinhoyi University of Technology Ethics Approval Committee.

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Participants in the sensory evaluation of instant porridge were voluntarily asked to sign consent forms before participating in the study. Additionally, participants who had indicated known allergies to insects as food were excluded from participating in the study.

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Musundire, R., Dhlakama, R.B. & Serere, J.H. Physico-chemical and sensory quality evaluation of an extruded nutrient-dense termite (Macrotermes natalensis) and millet (Eleusine coracana) instant porridge. Int J Trop Insect Sci 41, 2059–2070 (2021). https://doi.org/10.1007/s42690-021-00488-6

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