Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket ( Acheta domesticus ) powder

Abstract

In recent years, substantial emphasis has been placed on addressing dietary related diseases through the promotion of food products enriched with house cricket powder due to higher protein, vitamin, mineral, unsaturated fats, including linoleic, oleic acids, and probiotic fiber content of the cricket. The present study assessed the nutritional profile, sensory, and texture quality of bread and cookies enriched with cricket powder to determine their nutritional relevance and suitability for improving population nutritional health. The incorporation of cricket powder in bread and cookies resulted in high protein, iron, phosphorus, and low carbohydrate content and darker color of bread and cookie. Besides the increased nutrients content of bread and cookie enriched with 10% cricket powder, consumer acceptability and physical quality were comparable to control products. The results clearly showed the applicability of bread and cookies enriched with 10% cricket powder for improving population nutritional health and well-being. Practical applications The promotion of food products high in saturated fat and carbohydrate has been closely linked to chronic diet diseases and heavy reliance on mediations. Although dietary behavior diseases, including undernutrition, obesity, hypertension, and diabetics are preventable through the promotion of a healthy diet, synthetic dietary supplements, and diet-related complications are currently the leading cause of death and disability. This present study, therefore, provides useful evidence to support public health nutrition interventions aimed at improving the nutritional health and well-being of populations through the promotion of bakery food bread enriched with cricket powder. The results clearly demonstrated the applicability and suitability of bread and cookie enriched with cricket powder for addressing global malnutrition.