Techno-functional Properties of Armoured Cricket (Acanthoplus discoidalis) Flour

Abstract

Acanthoplus discoidalis is an insect that has potential use in new product development because of its nutritional quality. This study focused on function properties of A. discoidalis flour. Protein solubility, bulk density, water and oil holding capacity and foaming and emulsifying properties were determined. Protein solubility values of A. discoidalis protein extract at different temperatures were minimum at pH 5. After sieving of the ground flour, the highest retention yields for both the oven dried and sun dried insect flour were observed at mesh size 150µm thus, 47 % and 45 % respectively. Bulk density ranged from 52.33 to 82.67g/mL. Water holding capacity values ranged from 236 to 183.73g/g. A comparison between the water holding capacity with relation to mesh size revealed that the finer the flour, the lower the water binding capacity. No significant difference (p < 0.05) was observed between water holding capacity of the protein isolate and oven dried A. discoidalis flour ground to 500µm. Oil holding capacity of A. discoidalis flour ranged from 110.57 to 179.67g/g. Significant differences (p < 0.05) for oil holding capacity were observed between air dried and sun dried flour samples. Foaming capacity values of A. discoidalis flour ranged from 4 to 33.83%. Foaming capacity decreased with an increase in mesh size for both the oven dried and sun dried flour samples. No significant difference (p < 0.05) was observed between foaming stability of the protein isolate and that of sun dried flour ground to 300 and 500µm. Emulsion capacity and emulsion stability values ranged from 43.33 to 84.07% and 24.73 to 41.83% respectively. The obtained results could be valuable to industries that would want to take up A. discoidalis in their formulation of improved foods and feeds. Insect flours are rich in protein, good extenders, good thickeners and good gelling agents.