Effect of extrusion processing on the sensory properties of protein rich snacks containing ruspolia differens (grasshoppers)

Abstract

Cereal grains have been a primary source of nourishment for humans for thousands of years. Developing countries depend more on cereal grains for their nutritional needs than the developed world. Close to 60% of calories in developing countries are derived directly from cereals, with values exceeding 80% in the poorest countries. By comparison, approximately 30% of calories in the developed world are derived directly from cereals.Although cereals provide a good range of amino acids, the building blocks of proteins, some are present in relatively low amounts.Combining cereals with other plant foods (e.g. rice and beans) can compensate for these limiting amino acids. Today, insects are increasingly being viewed as an alternative protein source and Indeed, in many regions around the globe, edible insects have long played a vital role in satisfying human nutritional requirements.In developing countries where protein-energy deficiency is still rampant because of food shortages and low per capita income, snack foods are widely consumed. As they are starch based they can be fortified with suitable protein to improve their nutritional quality.There has been general interest in enriching the nutrient content of extruded foods by adding other nutritional ingredients to the feed mix used in the extrusion process. This research therefore aims at develop composite flours and snack formulations for which 100 g meets at least 50% of the protein requirements of infants and young children and investigating the effect of extrusion processing on the sensory properties of protein rich snacks containing ruspolia differens