@article{ajfst20221013,
author={{Aboubacar, Diaby and Alassane, M¨¦?t¨¦ and How¨¦l¨¦, Ouattara and Ibrahim, Fofana and Seraphin, Kati-Coulibaly},
title={Nutritional Qualities, Physical and Organoleptic Characteristics of Cookies Resulting from the Substitution of Wheat Flour by Caterpillar Powder <i>(Imbrasia Oyemensis)</i>},
journal={American Journal of Food Science and Technology},
volume={10},
number={1},
pages={20--26},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/1/3},
issn={2333-4835},
abstract={The present work aims to study the nutritional properties of cookies, resulting from the substitution of wheat flour by caterpillar powder <i>(Imbrasia oyemensis)</i>. The different substitution rates were 0%, 5%, 10%, 15% and 20%. The physicochemical composition of the cookies was determined by standard methods (AOAC). A significant improvement (p&lt;0.05) in the protein (10.1 ¡À 0.3 to 17.5 ¡À 0.6%), fat (15.1 ¡À 0.4 to 18.2 ¡À 0.1%), ash (0.57 ¡À 0.1 to 1.66 ¡À 0.8%), and fiber (0.1 ¡À 0.06 to 1.2 ¡À 0.05%) content of the cookies was observed with the substitution level. On the other hand, there was a significant decrease (p&lt;0.05) in carbohydrate content (68.93 to 60.7 %) and a significant increase (p&lt;0.05) in energy values (453.4 to 476.6 Kcal). At the level of the physical parameters of the cookies, it is noted on the one hand a decrease of the diameter (6.8 ¡À 0.05 to 6.2 ¡À 0.02 cm), of the spread ratio (12.84 ¡À 0.76 to 8.12 ¡À 0.43) and on the other hand an increase of the thickness (0.53 ¡À 0.03 to 0.76 ¡À 0.2 cm) and of the weight (20.37 ¡À 0.4 to 21.03 ¡À 0.3 g), as the level of substitution increases. The descriptive parameters of the cookies (color, texture, crispness, flavor, aroma, sweet taste) were also influenced with the substitution level. The hedonic test indicates that the 100% wheat cookie (BFB) was the most preferred by tasters, followed by BFC5 and BFC10. The substitution of wheat flour by caterpillar <i>(Imbrasia oyemensis)</i> powder has improved the nutritional properties of the cookies compared to cookies made only with wheat flour. These cookies could therefore be an alternative in the fight against protein-energy malnutrition.},
doi={10.12691/ajfst-10-1-3}
publisher={Science and Education Publishing}
}