Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics

Ariadna Montoro,Annamaria Filomena-Ambrosio,Marta Igual,Javier Martínez-Monzó,Luz Indira Sotelo-Díaz,Purificación García-Segovia

doi:10.3390/foods2021-11008

Ariadna Montoro, Annamaria Filomena-Ambrosio + Show 4 more

Open Access

https://doi.org/10.3390/foods2021-11008

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Abstract

The aim of this study was to add cricket (Acheta domesticus) flour to dried mixtures of chucula to obtain a mixture with higher protein content without altering the typical properties of the traditional product. An experimental design with three factors (cricket flour, cacao and other flours) was performed. From this, 27 experiments were carried out. The water and protein content, particle size, water solubility and water absorption index, and color of samples were determined. All samples presented water content values less than or equal to 3%, typical of this type of product. Crude protein content increased significantly with increasing cricket flour content. The particle size of the samples with lower cocoa contents were higher, however those with lower cricket flour contents were lower. The water absorption and solubility indices were not affected by the factors in the ranges studied. The sample with lower content of the generic flours presented lower luminosity values, that is, they were darker. The sample with the highest cocoa content in its formulation showed more orange-reddish tones compared to the rest. The addition of cricket flour could be an alternative to increase the protein content in powdered chucula without altering its traditional characteristics. According to results, 7% of cricket flour, 25% of cacao and 68% of general flour was recommended to improve the final product.

Highlights

The main purpose of this research was to obtain a product from the chucula with a higher protein content by adding cricket flour
Samples with high concentration of cricket flour, such as samples number 5 and 10, marked a significant (p < 0.05) crude protein increase while samples with a low concentration of cricket flour presented a significant (p < 0.05) crude protein decrease. These values coincide with other studies where it was determined that the protein content in cricket flour is approximately 60%, but in other kinds of vegetable flour, such as corn or pea, the protein values are less than 20% [7–9]
No significant changes (p < 0.05) were observed in WAI values, on analyzing the data, a slight decrease in WAI values could be seen as the cocoa powder content of the chucula samples decreased

Summary

Introduction

Some traditional dishes and drinks from Cundinamarca are at risk of disappearing due to the lack of generational transmission and due to changes in sociocultural dynamics. The chucula may constitute an attempt to rescue traditional knowledge, while promoting a healthy diet in contexts where there is malnutrition [1]. This food is one of the most issued preparations throughout the territory of Cundinamarca [2] and results from ground cocoa with beans, barley, oats, wheat, corn, chickpeas, cocoa, cinnamon, cloves and lentils added over the years, whose traditional presentation is a ball form [1]. Entomophagy is the consumption of insects by humans and constitutes a good food alternative, as confirmed by different investigations on edible insects due to their biogeographic aspects, their biodiversity in the world, their sustainability, their importance in the feeding of rural nucleus, to their nutritional value, having been shown to be a good source of protein, coupled with their protein quality since they are highly digestible [3]. iations.

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