Article, 2024

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

International Journal of Food Science & Technology, ISSN 1993-6036, 0950-5423, 1365-2621, 1684-8462, Volume 59, 7, Pages 4620-4634, 10.1111/ijfs.17185

Contributors

Kiiru, Samuel M 0000-0003-1732-8021 (Corresponding author) [1] Ng'Ang'A, Jeremiah [1] Konyole, Silvenus Ochieng 0000-0001-8904-4373 [2] Roos, Nanna 0000-0002-9733-9523 [3] Hetzer, Birgit 0000-0001-8471-5748 [4] Marel, Anna-Kristina [4] Orkusz, Agnieszka 0000-0001-5394-7407 [5] Harasym, Joanna Paulina 0000-0003-0806-7106 [5] Kinyuru, John Ndungu 0000-0001-5006-5599 [1] [6]

Affiliations

  1. [1] Jomo Kenyatta University of Agriculture and Technology
    2. [NORA names: Kenya; Africa];
  2. [2] Masinde Muliro University of Science and Technology
    3. [NORA names: Kenya; Africa];
  3. [3] University of Copenhagen
    4. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  4. [4] Max Rubner Institut
    5. [NORA names: Germany; Europe, EU; OECD];
  5. [5] Wroclaw University of Economics and Business
    6. [NORA names: Poland; Europe, EU; OECD];

Abstract

Summary Gryllus bimaculatus (field cricket) powder is a prospect in enriching gluten‐free food products' protein and mineral contents. However, the technological impacts of replacing common gluten‐free cereal flours with G. bimaculatus powder are still incipient. This study aimed to characterise nutritional composition, particle morphology, and particle size distribution of G. bimaculatus powder and the gluten‐free flours (maize, rice, finger millet and proso millet). Additionally, it investigated the effects of substituting these gluten‐free flours with 5%, 10%, 15% and 20% G. bimaculatus powder on proximate composition, hydration and colour properties. G. bimaculatus powder showed significantly ( P ≤ 0.05) high protein (44.8 g/100 g) content and essential minerals such as zinc (208.5 mg/kg) and iron (132.2 mg/kg). Micrographs of G. bimaculatus powder revealed compact and heterogenous particles while the flours' particles varied in sizes, and the starch granules had different shapes, sizes and arrangements. Flour particles exhibited bi‐and trimodal size distributions ranging from 1.5 μm to 1100 μm with minor peaks preceding major peaks. Finger millet flour had a greater span of 4.12, while proso millet flour had a lower span of 1.97. Particle size correlated negatively with water absorption capacity (WAC) ( r = −0.938) and oil absorption capacity (OAC) ( r = −0.955), respectively. G. bimaculatus powder addition significantly increased ( P ≤ 0.05) fat, protein and fibre contents, decreased ( P ≤ 0.05) nitrogen‐free extracts, but had no effect on ash content. Hydration properties differed significantly ( P ≤ 0.05) except for WAC in proso millet blends. Samples exhibited significantly higher ( P ≤ 0.05) WAC than OAC in exception of G. bimaculatus powder and showed no emulsifying activities. Addition of G. bimaculatus powder significantly ( P ≤ 0.05) increased colour differences, reduced redness ( a *), yellowness ( b *) and lightness. The use of G. bimaculatus powder demonstrates the potential to enhance the nutritional properties and modify the colour and hydration of gluten‐free flours in the development of novel gluten‐free foods.

Keywords

Red, Yellow, absorption capacity, activity, addition, arrangement, ash, ash content, bi-and, blends, capacity, cereal flours, characterisation, color, color difference, color properties, composition, content, crickets, development, differences, distribution, effect, emulsifier, emulsifying activity, essential minerals, extraction, fat, fibre content, fibres, field, field crickets, finger, finger millet flour, flour, flour blends, flour particles, food, gluten-free flours, gluten-free foods, granules, heterogeneous particles, high-protein, hydration, hydration properties, impact, increased color difference, iron, light, micrographs, millet flour, mineral content, minerals, morphology, nitrogen-free extract, no effect, nutritional composition, nutritional properties, oil, oil absorption capacity, particle morphology, particle size, particle size distribution, particles, peak, physicochemical characterisation, potential, powder, powder addition, product protein, properties, proso, proso millet flour, protein, reduced redness, samples, shape, size, size distribution, starch, starch granules, study, technological impact, trimodal size distribution, water, water absorption capacity, zinc

Funders

  • German Academic Exchange Service

Data Provider: Digital Science

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