Abstract
Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Relying on unexploited and regionally available rich sources of proteins such as insects and sorghum might contribute towards addressing PEM among at-risk populations. Insects are high in nutrients, especially protein, and are abundant in SSA. Sorghum is adapted to the tropical areas of SSA and as such it is an appropriate source of energy compared with temperate cereals like wheat. It is necessary to assess whether cookies fortified with sorghum and termite would be suitable for use in addressing PEM in SSA. Whole grain sorghum meal and termite meal were mixed at a 3:1 ratio (w/w sorghum:termite) to form a sorghum–termite meal blend. Composite cookies were prepared where the sorghum–termite blend partially substituted wheat flour at 20%, 40%, and 60% (sorghum–termite blend:wheat flour (w/w). The functional and nutritional qualities of the cookies were assessed. Compared with the control (100% wheat flour), the cookies fortified with sorghum and termite had about double the quantity of protein, minerals, and amino acids. However, with increased substitution level of the sorghum–termite blend, the spread factor of the cookies decreased. There is a potential to incorporate sorghum and termite in cookies for increased intake of several nutrients by communities that are vulnerable to nutrient deficiencies, especially PEM.
Highlights
The World Health Organization (WHO) estimates that about 60% of all deaths occurring among children under five years of age in developing countries could be attributed to malnutrition [1].Protein-energy malnutrition (PEM) results from deficiency in dietary protein and/or energy in varying proportions [2]
The proximate composition of the cookies fortified with the sorghum–termite blend is presented in
The results revealed that the higher the sorghum–termite blend substitution level, the higher the water absorption capacity (WAC)
Summary
The World Health Organization (WHO) estimates that about 60% of all deaths occurring among children under five years of age in developing countries could be attributed to malnutrition [1].Protein-energy malnutrition (PEM) results from deficiency in dietary protein and/or energy in varying proportions [2]. A drought-tolerant staple, contributes to the diet of over half a billion people in the regions, where maize struggles to grow if there are very limited agronomic intervention technologies [6,7]. Baked products, such as bread and cookies are part of the leading foods world-wide, including in the sub-Saharan African region. They are the most appropriate vehicles to deliver vital nutrients, for example protein to vulnerable populations [8].
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