Abstract:
Edible insects are currently being promoted as an inexpensive alternative source of
protein in underdeveloped countries due to the rising cost of conventional animal
protein and the foreseen future deficit in its supply. A supplemental palm weevil larvae
and orange‐fleshed sweet potato biscuit was developed as part of efforts to understand
the nutritional benefits of edible insects and to predict whether these
benefits will contribute to better nutrition among pregnant women in Ghana. The
palm weevil larvae flour and the orange‐fleshed sweet potato flour were mixed with
wheat flour in three formulations that had 0, 35, and 70% of palm weevil larvae flour,
before being made into biscuits. The biscuits were subjected to proximate and mineral
content analysis and sensory evaluation. Proximate and mineral composition of
the biscuits increased with increasing levels of palm weevil larvae flour substitution.
Among the blends, biscuits containing 70% palm weevil larvae had the highest energy
and fat content, and protein content also increased by 45% compared with biscuits
made from 100% wheat flour. Calcium, iron, and zinc levels also increased with
increasing levels of palm weevil larvae flour substitution. However, carbohydrate and
crude fiber concentrations of the biscuits decreased with increasing substitution. The
overall acceptability of the biscuits as determined by sensory evaluation using pregnant
women was high. Biscuits fortified with palm weevil larvae can be a nutritious
snack for pregnant women
