Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects

Abstract

Effect of insect flour on bread supplementation was evaluated. Such parameters like chemical composition of flours including amino acids composition, fatty acid profile, nutritional value, dough rheology, texture, and color were determined. The protein content of the insect flours ranged from 49.89% to 62.51%, fat from 8.37% to 29.64%, and total dietary fiber from 7.75% to 9.48%. The 10% share of insect flour contributed to a significant increase in the protein content compared to wheat bread, regardless of the type of additive used. The share of only 10% insect flour causes an increase of amino acid score (AAS) for lysine from over 40% to almost 70%, compared to wheat bread. In the fatty acid profile, the highest concentration of oleic acid was obtained from 42.95% for mealworm to 28.79% for cricket flour, palmitic acid from 23.76% for buffalo worm to 26.02% for cricket and linoleic acid from 31.26% for cricket flour to 26.93% for buffalo worm. Sensory analysis proved that addition of edible insects flour to bakery products is generally acceptable up to 10% of supplementation. The present results confirmed that edible insect flour can be used for bread production.