Nutritional Qualities, Physical and Organoleptic Characteristics of Cookies Resulting from the Substitution of Wheat Flour by Caterpillar Powder (Imbrasia Oyemensis)

Diaby Aboubacar^1, , Méïté Alassane¹, Ouattara Howélé², Fofana Ibrahim³ and Kati-Coulibaly Seraphin¹

¹Laboratory of Biology and Health: Biosciences Training and Research Unit; 22 BP 582 Abidjan 22. University Félix Houphouët-Boigny of Abidjan (Ivory Coast)

²Training and Research Unit Biological Sciences, Peleforo Gon Coulibaly University Korhogo (Ivory Coast)

³Training and Research Unit for Agriculture, Fisheries resources and Agri-food industry, University of San Pedro (Ivory Coast)

Cite this paper:
Diaby Aboubacar, Méïté Alassane, Ouattara Howélé, Fofana Ibrahim and Kati-Coulibaly Seraphin. Nutritional Qualities, Physical and Organoleptic Characteristics of Cookies Resulting from the Substitution of Wheat Flour by Caterpillar Powder (Imbrasia Oyemensis). American Journal of Food Science and Technology. 2022; 10(1):20-26. doi: 10.12691/ajfst-10-1-3

Abstract

The present work aims to study the nutritional properties of cookies, resulting from the substitution of wheat flour by caterpillar powder (Imbrasia oyemensis). 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<0.05) in the protein (10.1 ± 0.3 to 17.5 ± 0.6%), fat (15.1 ± 0.4 to 18.2 ± 0.1%), ash (0.57 ± 0.1 to 1.66 ± 0.8%), and fiber (0.1 ± 0.06 to 1.2 ± 0.05%) content of the cookies was observed with the substitution level. On the other hand, there was a significant decrease (p<0.05) in carbohydrate content (68.93 to 60.7 %) and a significant increase (p<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 ± 0.05 to 6.2 ± 0.02 cm), of the spread ratio (12.84 ± 0.76 to 8.12 ± 0.43) and on the other hand an increase of the thickness (0.53 ± 0.03 to 0.76 ± 0.2 cm) and of the weight (20.37 ± 0.4 to 21.03 ± 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 (Imbrasia oyemensis) 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.

Keywords:
cookies caterpillar (Imbrasia oyemensis) wheat flour substitution protein-energy malnutrition

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