1Laboratory of Biology and Health: Biosciences Training and Research Unit; 22 BP 582 Abidjan 22. University Félix Houphouët-Boigny of Abidjan (Ivory Coast)
2Training and Research Unit Biological Sciences, Peleforo Gon Coulibaly University Korhogo (Ivory Coast)
3Training and Research Unit for Agriculture, Fisheries resources and Agri-food industry, University of San Pedro (Ivory Coast)
The present work aims to study the nutritional properties of cookies, resulting from the substitution of wheat flour by caterpillar powder (Imbrasia oyemensis). The different substitution rates were 0%, 5%, 10%, 15% and 20%. The physicochemical composition of the cookies was determined by standard methods (AOAC). A significant improvement (p<0.05) in the protein (10.1 ± 0.3 to 17.5 ± 0.6%), fat (15.1 ± 0.4 to 18.2 ± 0.1%), ash (0.57 ± 0.1 to 1.66 ± 0.8%), and fiber (0.1 ± 0.06 to 1.2 ± 0.05%) content of the cookies was observed with the substitution level. On the other hand, there was a significant decrease (p<0.05) in carbohydrate content (68.93 to 60.7 %) and a significant increase (p<0.05) in energy values (453.4 to 476.6 Kcal). At the level of the physical parameters of the cookies, it is noted on the one hand a decrease of the diameter (6.8 ± 0.05 to 6.2 ± 0.02 cm), of the spread ratio (12.84 ± 0.76 to 8.12 ± 0.43) and on the other hand an increase of the thickness (0.53 ± 0.03 to 0.76 ± 0.2 cm) and of the weight (20.37 ± 0.4 to 21.03 ± 0.3 g), as the level of substitution increases. The descriptive parameters of the cookies (color, texture, crispness, flavor, aroma, sweet taste) were also influenced with the substitution level. The hedonic test indicates that the 100% wheat cookie (BFB) was the most preferred by tasters, followed by BFC5 and BFC10. The substitution of wheat flour by caterpillar (Imbrasia oyemensis) powder has improved the nutritional properties of the cookies compared to cookies made only with wheat flour. These cookies could therefore be an alternative in the fight against protein-energy malnutrition.
| [1] | OMS. La prise en charge de la malnutrition sévère : Manuel à l’usage des médecins et autres personnels de santé à des postes d’encadrement, 2000, 63p. |
| [2] | Desjardin- Requir, D. L’alimentation en Afrique, manger ce qu’on peut produire, L’exemple de la consommation alimentaire en Côte d’Ivoire, Edition Kartala, Paris, 1989, 100p. |
| [3] | OMS. Stratégie mondiale pour l’alimentation, L’exercice physique et la sante, Genève : publication de l’Organisation Mondiale de la Santé, 54ème assemblée mondiale de la santé, 2004, 21p. |
| [4] | Stevenson, C., Doherty, G., Bamett, J., Muldoon, O.T. and Trew, K. “Adolescent’s views of food and eating”, Journal of adolescence, 30. 417-434. June 2007.View Article PubMed |
| [5] | El-Sharnouby, G.A., Aleid, S.M. and Al-Otaibi, M.M. “Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.)”, Food and Nutrition Sciences, 3 (3). 322-328. March 2012.View Article |
| [6] | Amany, M.S. and Hanan, A.H. “Nutritional quality of gluten free biscuits supplemented with sweet chickpeas and date palm powder”, International Journal of Food Science and Nutrition, 2(1). 128-134. January 2017. |
| [7] | Foua Bi, F.G., Meite, A., Dally, T., Ouattara, H., Kouame, K.G. and Kati-Coulibaly, S. “Étude de la qualité biochimique et nutritionnelle de la poudre séchée d’Imbrasia oyemensis, chenilles consommées au Centre-Ouest de la Côte d’Ivoire”, Journal of Applied Biosciences, 96. 9039-9048. December 2015.View Article |
| [8] | AOAC. Official methods of analysis of AOAC international, 16th Edition. AOAC international Arlington, VA, www AOAC international, 2004. |
| [9] | Gaines, C.S. “Instrumental measurement of the hardness of cookies and crackers”, Cereal Foods World, 36. 989-996. 1991. |
| [10] | Evaluation Techniques. CRC Press, Boca Raton, 3rd Edition, June 1999, 281 p. |
| [11] | Jessica, A., Herman, L., Reginald, A., Anthony, E. and Su Peng, L. “Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women”, Food science and nutrition, 7. 1807-1815. March 2019.View Article PubMed |
| [12] | Ayo, J.A., Ayo, V.A., Nkama, I. and Adeworie, R. “Physiochemical, Invitro Digestibility and Organoleptic Evaluation of Acha-wheat Biscuit Supplemented with Soybean flour”, Nigerian Food Journal, 25 (1). 77-89. November 2007.View Article |
| [13] | Giwa, E.O. and Ikujenlola, A.V. “Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize”, African Journal of Food Science and Technology, 1 (5). 116-119. November 2010. |
| [14] | Brownawell, A.M., Caers, W., Gibson, G.R., Kendall, C.W., Lewis, K.D., Ringel, Y. and Slavin, J.L. “Prebiotics and the health benefits of fiber: current regulatory status, future research, and goals”, Journal of Nutrition, 142. 962-974. March 2012.View Article PubMed |
| [15] | Ajila, C.M., Leelavathi, K. and Prasada Rao, U.J.S. “Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder”, Journal of Cereal Science, 48. 319-326. September 2008.View Article |
| [16] | Awan, J.A., Ateeq-ur-Rehman., Saleem ur Rehman., Ismail Siddique, M. and Abu Saeed, H. “Evaluation of biscuits prepared from composite flour containing mothbean flour”, Pakistan Journal of Agricultural Sciences, 32 (1). 211-217. January 1995. |
| [17] | Ferial, M., Abu-Salem. and Azza Abou-Arab, A. “Effect of supplementation of Bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits”, African Journal of Food Science, 5 (7). 376-383. May 2011. |
| [18] | Kissell, L.T. and Yamazaki, W.T. “Protein enrichment of cookie flours with wheat gluten and soy flour derivatives”, Cereal Chemistry, 52 (5). 638-649. September 1975. |
| [19] | Ndife, J., Abdulraheem, L.O. and Zakari, U.M. “Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends”, African Journal of Food Science, 5 (8). 466-472. August. 2011. |
| [20] | Hu, G.H., Yang, F., M.Z. and Zhou, Q. “Development of research and application of rice bran dietary fibre”, China Food Additive, 84 (5). 80-85. 2007. |
| [21] | Karaoğlu, M.M. and Kotancilar, H.G. “Quality and textural behaviour of par-baked and rebaked cake during prolonged storage”, International Journal of Food Science and Technology, 44. 93-99. July. 2009.View Article |
| [22] | Becker, F.S., Damiani, C., De Melo, A.A.M., Borges, P.R.S. and Boas, E. “Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber”, Plant Foods for Human Nutrition, 69 (4). 344-350. December 2014.View Article PubMed |
| [23] | Hallen, E., Ibsnoglu, S. and Anisworth, P. “Effect of fermented/ germinated cowpea flour addition on the rheological and baking properties of wheat flour”, Journal of Food Engineering, 63. 177-184. June 2004.View Article |
| [24] | Muhammad, U.A., Faqir, M.A. and Tahir, Z. “Nutritional assessment of cookies supplemented with defatted wheat germ. Science direct”, Food Chemistry, 102: 123-128. April 2006.View Article |
