Consumption pattern and acceptability of winged termites (Macroterme bellicosus)-enriched infant complementary foods in Ekiti State, Nigeria

Adepoju, Oladejo Thomas; Kayode, Ajayi

doi:10.1007/s42690-020-00352-z

Cited by 5 publications

(7 citation statements)

References 18 publications

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“…On the other hand, different termite species have also been used in several studies performed in Africa, with mostly positive results being reported (Adeboye et al., 2021; Adepoju & Ajayi, 2021; Musundire et al., 2021). Adepoju and Ajayi (2021) reported that incorporation of termite ( Macrotermes bellicosus ) flour (20%) in porridges led to positive scores for overall (≥ 6, 1−7 scale) and sensory attributes (≥ 5, 1−7 scale) liking. Additionally, Macrotermes natalensis‐ based porridges were also accepted by consumers (Musundire et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…There are also several studies performed in Africa that have evaluated the incorporation of insect flour into functional products as complementary foods, porridges, or vegetable powders (Aboge et al, 2021;Adeboye et al, 2021;Adepoju & Ajayi, 2021;Adepoju & Ayenitaju, 2021;Agbemafle et al, 2020;Musundire et al, 2021) (Table 1). Aboge et al (2021) reported that the incorporation of A. domesticus (6.2%) in porridge (replacing soybean flour) led to lower overall liking scores, with more negative effects being verified for color, aroma, and taste, although texture and mouthfeel were also negatively impacted at a 12.5% incorporation level.…”

Section: Functional Productsmentioning

confidence: 99%

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Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Ribeiro,

Pintado,

Cunha

2023

Comp Rev Food Sci Food Safe

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Low consumer acceptance of edible insects and insect‐based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers’ negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect‐based products. The majority of studies performed with whole insects and insect flour highlight that insect‐based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect‐based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect‐based products, as well as consumers’ emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.

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Section: Resultsmentioning

confidence: 99%

Section: Functional Productsmentioning

confidence: 99%

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Ribeiro,

Pintado,

Cunha

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…After exclusions, 23 studies were included for analysis ( Supplementary Table S4 ). Only four studies were conducted in humans [ 46 , 47 , 48 ]. Most studies identified were conducted on crickets or mealworms, which are usually eaten whole or ground.…”

Section: Resultsmentioning

confidence: 99%

“…Compositional analysis showed a significant increase in nutrient and energy content of the study foods, with termite providing 20% of the total (2–6%) protein. In a survey cohort of 700, 94.5% of respondents reported never having a negative effect from consuming M. bellicosus [ 46 ]. Sensory testing of wheat cakes supplemented with 0–20% milled paste of M. nigeriensis indicated that 5% termite is preferred.…”

Section: Resultsmentioning

confidence: 99%

How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health

Bull

Belobrajdic

Hamzelou

et al. 2022

Foods

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Future food security for healthy populations requires the development of safe, sustainably-produced protein foods to complement traditional dietary protein sources. To meet this need, a broad range of non-traditional protein foods are under active investigation. The aim of this review was to evaluate their potential effects on human health and to identify knowledge gaps, potential risks, and research opportunities. Non-traditional protein sources included are algae, cereals/grains, fresh fruit and vegetables, insects, mycoprotein, nuts, oil seeds, and legumes. Human, animal, and in vitro data suggest that non-traditional protein foods have compelling beneficial effects on human health, complementing traditional proteins (meat/poultry, soy, eggs, dairy). Improvements in cardiovascular health, lipid metabolism, muscle synthesis, and glycaemic control were the most frequently reported improvements in health-related endpoints. The mechanisms of benefit may arise from their diverse range of minerals, macro- and micronutrients, dietary fibre, and bioactive factors. Many were also reported to have anti-inflammatory, antihypertensive, and antioxidant activity. Across all protein sources examined, there is a strong need for quality human data from randomized controlled intervention studies. Opportunity lies in further understanding the potential effects of non-traditional proteins on the gut microbiome, immunity, inflammatory conditions, DNA damage, cognition, and cellular ageing. Safety, sustainability, and evidence-based health research will be vital to the development of high-quality complementary protein foods that enhance human health at all life stages.

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“…In contrast, the sorghum pap and boiling yam were favored for their chewiness, and the boiled rice was rejected for its sliminess. Although all four supplement formulations were highly received and scored, sorghum pap and boiling yam enhanced with M. bellicosus were the clear favorites (Adepoju & Ajayi, 2021).…”

Section: Consumer Acceptance Of Termites As Foodmentioning

confidence: 99%

Termites as human foods—A comprehensive review

Siddiqui

Fernando

Saraswati

et al. 2023

Comp Rev Food Sci Food Safe

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Global food production is anticipated to rise along with the growth of the global population. As a result, creative solutions must be devised to ensure that everyone has access to nutritious, affordable, and safe food. Consequently, including insects in diets has the potential to improve global food and nutrition security. This paper aims to share recent findings by covering edible termites as the main aspect, from their consumption record until consumer acceptance. A total of 53 termite species are reported as edible ones and distributed in 6 biogeographic realms. Generally, termites have a nutrient composition that is suitable for human consumption, and cooked termites are a better dietary choice than their raw counterparts. Besides, increasing customer interest in eating termite‐based food can be achieved by making it more palatable and tastier through various cooking processes, that is, boiling, frying, grilling, roasting, smoking, and sun‐drying. Moreover, edible termites can also be used as a new source of medication by exhibiting antimicrobial activity. Regarding their advantages, it is strongly encouraged to implement a seminatural rearing system to sustain the supply of edible termites. Overall, this paper makes it evident that termites are an important natural resource for food or medicine. Hence, the long‐term objective is to stimulate scientific inquiry into the potential of edible insects as an answer to the problem of global food security.

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Consumption pattern and acceptability of winged termites (Macroterme bellicosus)-enriched infant complementary foods in Ekiti State, Nigeria

Cited by 5 publications

References 18 publications

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health

Termites as human foods—A comprehensive review

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