Effect of Extrusion Processing on the Physico-Chemical Properties of Protein Enriched Snacks Containing Ruspolia Differens (Grasshoppers)
Muhangi, Daniel Jeremiah
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The edible grasshopper (Ruspolia differens) is one of the richest and cheapest sources of animal protein that can be used to improve the diet of millions of people. Maize is among the most widely cultivated crops, most affordable and considered a staple food in many parts in the world. Extrusion is a versatile, cost-effective process that can be used to create ready-to-eat cereals and snacks from grains. This study was aimed at developing protein enriched snacks from maize and grasshoppers. The effect of extrusion parameters; barrel temperature (90, 120,150 OC), feed moisture content (18, 21.5, 25%) and the percentage grasshopper content incorporated in maize (0, 5.5, 11%) on the physico-chemical properties (WAI, WSI and ER) was analysed using ANOVA to test for significant differences (P<0.05). The ER values were in ranges of 14.989-28.571, the WAI were in the ranges of 6.487-8.647g/g, and the WSI values were in the range of 5.878-16.004%. WSI and WAI increased while ER decreased with increasing grasshopper meal content. ER and WSI increased while WAI decreased with increasing barrel temperature. WAI increased while WSI and ER decreased with an increase in the feed moisture content.