Can black soldier fly Desmodium intortum larvae-based diets enhance the performance of Cobb500 broiler chickens and smallholder farmers’ profit in Kenya?

This study aimed to evaluate the performance of broiler chickens fed on black soldier fly larvae (BSFL) (Hermetia illucens) and Greenleaf desmodium (Desmodium intortum)-based meals. Study findings show the BSFL-Desmodium mixture could be a valuable replacement for the protein component in conventional feed. Growth performance, carcass quality, and profitability of the poultry were evaluated under various commercial pathways (doorstep, retail, whole, and assorted). The poultry sector is one of the fastest growing industries in Kenya. The highest volume of both poultry, meat, and eggs is produced by local backyard systems characterized by low input and low productivity.Push-Pull for Sub-Saharan Africa Projec

Effect of locally produced complementary foods on fat-free mass, linear growth, and iron status among Kenyan infants: A randomized controlled trial.

The impact of quality complementary food products on infant growth and body composition has not been adequately investigated. This study evaluated the effect on fat-free mass (FFM) accrual, linear growth, and iron status of locally produced complementary food products comparing to a standard product. In a randomized, double-blind trial, 499 infants at 6 months received nine monthly rations of (a) WinFood Classic (WFC) comprising germinated amaranth (71%), maize (10.4%), small fish (3%), and edible termites (10%); (b) WinFood Lite (WFL) comprising germinated amaranth (82.5%), maize (10.2%), and multimicronutrient premix; or (c) fortified corn-soy blend plus (CSB+). Primary outcomes were changes in FFM, length, and plasma ferritin and transferrin receptors (TfR). FFM was determined using deuterium dilution. Analysis was by intention to treat, based on available cases. Compared with CSB+, there were no differences in change from 6 to 15 months in FFM for WFC 0.0 kg (95% CI [-0.30, 0.29]) and WFL 0.03 kg (95% CI [-0.25, 0.32]) and length change for WFC -0.3 cm (95% CI [-0.9, 0.4]) and WFL -0.3 cm (95% CI [-0.9, 0.3]). TfR increased in WFC group 3.3 mg L-1 (95% CI [1.7, 4.9]) and WFL group 1.7 mg L-1 (95% CI [0.1, 3.4]) compared with CSB+. Compared with the increase in Hb in CSB+ group, there was a reduction in Hb in WFC of -0.9 g dl-1 (95% CI [-1.3, -0.5]) and a lower increase in WFL -0.4 g dl-1 (95% CI [-0.8, 0.0]). In conclusion, the tested WinFoods had the same effect on FFM and length as CSB+, whereas Hb and iron status decreased, suggesting inhibited iron bioavailability from the amaranth-based WinFoods

Consumer Acceptance of Edible Insects for Non-Meat Protein in Western Kenya

The objective of this paper is twofold. First, the authors aim to assess acceptance of edible insects for food and as an alternative to conventional meat. Second, they employ a binary logistic regression modelling approach to determine the factors that influence consumer acceptance. The study exploits data from a consumer survey from western Kenya (N = 234) conducted in October 2015. More than three quarters of the respondents accepted edible insects for food and as a possible alternative to meat. The study adopts a robust framework that captures a complex factor-evaluation process that consumers simultaneously goes through in order to accept or reject new food products when they become available. Consistent with this framework, the choice of edible insects for food was driven by many motives, including ones related to familiarity, convenience, social and environmental responsibility, economic incentives and barriers, and by factors related to one’s own risk-attitude and altruistic concerns for the well-being of other value-chain actors. These results present great implications to policies targeting dietary interventions and the prospects of addressing environmental challenges through the household food choice

Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts

Abstract Although spices have been used in food for centuries, little is known about their use to preserve insect‐based foods. This study assessed the flour produced from blanched crickets treated with extracts of either ginger, garlic or both at a ratio of 1:4 (v/w) for color, pH, microbiological profile, sensory quality, and acceptability. Sodium benzoate treated and untreated cricket flour was used as positive and negative controls, respectively. The flour was stored at ambient conditions and analyzed on 0, 30, and 60 days of storage. The pH, moisture content and color change increased during storage but remained within acceptable limits. The total microbial count, yeast and molds significantly decreased with storage duration (p ˂ .05), while fecal coliforms and Escherichia coli were not detected in any of the samples. At the end of the 60‐day storage period, cricket flour treated with sodium benzoate and garlic extracts both had a significantly lowest population of yeast and molds (1.91 log cfu/g). On five point hedonic scale (1. Dislike extremely and 5. Like extremely), color (3.84 ± 0.86–2.55 ± 0.99), aroma (3.59 ± 1.09–2.40 ± 1.01), texture (4.11 ± 0.97–3.11 ± 0.97) and overall acceptability (3.77 ± 0.64–2.83 ± 1.01) sensory scores were all significantly high on day 0 and low on day 60 of storage, respectively. The study concluded that preserving crickets with garlic extracts significantly reduced the population of yeast and molds. Cricket flours were microbiologically safe and acceptable to consumers. Therefore, storage of cricket flour preserved with garlic and ginger extracts for longer periods is recommended. In addition, utilization of the preserved flour as an ingredient in different food applications is recommended to determine its suitability and sensory acceptability

Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera)

Complementary foods must be adequate to satisfy the nutritional needs of the growing child together with breastfeeding. This study was aimed at evaluating the nutritional composition, microbial safety, and sensory quality of extruded complementary foods developed from blends of staple grains and insect bee larva (Apis mellifera). Teff, maize, soybean, and bee larva samples were milled to flour and blended before extrusion as follows: ComF01 (57% maize, 29% teff, and 14% soybean) and ComF02 (58% maize, 29% teff, and 13% bee larvae) using NutriSurvey software (version, 2007). Nutrient composition, microbial, and sensory analyses of developed flour blends were conducted using standard methods. The proximate composition of moisture, fat, fiber, carbohydrate, and energy was significantly different between the developed and commercial wean-mix foods. ComF02 recorded the highest fat content (14.3 g/100 g), energy (427.18 kcal/100 g), and vitamins A (706 μg/100 g), B3 (8.2 mg/100 g), and B9 (86.7 mg/100 g) while ComF01 had the highest protein content (12.56 g/100 g). Iron (40.94 mg/100 g) and calcium (68.20 mg/100 g) were the minerals with the highest content in ComF02. Both ComF01 and ComF02 met the recommended dietary allowance of nutrients for infants aged 6-12 months. Overall, the present study showed that bee larvae can be used to develop complementary foods that are nutritionally adequate, microbiologically safe, and sensory acceptable meeting the dietary allowance of infants at an acceptable level compared to conventional cereal-based foods

Phytochemical profile and antioxidant activity of various solvent extracts of two varieties of ginger and garlic

There is limited information on the phytochemical profile and antioxidant activity of ginger and garlic consumed in Uganda. This could have an impact on its widespread use and industrial application. Thus, this study was done to determine the phytochemical profile and antioxidant activity of two varieties of ginger and garlic commonly consumed in Uganda. Fresh ginger rhizomes and garlic cloves of ''local'' and ''hybrid'' varieties were acquired from a local food market, washed, grated, and extracted using acetone, ethanol, methanol, and water. Standard techniques were used to determine the phytochemical composition. Total phenolic and flavonoid content were measured using Folin-Ciocalteu and aluminium chloride assays, respectively. Antioxidant activity was determined using the 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) assays. Ginger extracts exhibited significantly higher total phenolic and flavonoid content compared to garlic (p˂0.05). The highest total phenolic and flavonoid content was in ethanol and methanol extracts of local ginger: 1968.49 and 2172.65 mg GAE/100 g; 254.24 and 184.62 mg QE/100 g, respectively. Tannins, alkaloids, saponins, and terpenoids were in varying concentrations in the extracts. Levels of Vitamin C were significantly high in aqueous extracts (p˂0.05), 38.34 and 40.80 AAE/100 g in local and hybrid ginger; 33.65 and 35.24 mg AAE/100 g in local and hybrid garlic, respectively. The free radical scavenging activity of extracts varied depending on concentration, with a strong positive correlation between antioxidant activity and total phenolic and flavonoid content. The half maximal inhibitory concentration (IC50) ranged from 0.16 to 8.93 mg/ml in local ginger, 4.43–6.44 mg/ml in hybrid ginger, 3.93–5.64 mg/ml in local garlic, and 4.44–5.27 mg/ml in hybrid garlic. The best antioxidant activity was exhibited by ethanol extracts of the local ginger. According to the findings, the two varieties of ginger and garlic have strong antioxidant activity due to their different phytochemical compositions, which could make them useful as natural antioxidants in food and medicine applications

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture-level variation on textural properties

Due to the increasing global population and unsustainable meat production, the future supply of animal-derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and “novel” source of protein in the development of palatable meat analogues. This research used high moisture extrusion cooking (HMEC), at a screw speed of 150 rpm, to produce meat analogues using full- or low-fat cricket flours (CF) and soy protein isolate (SPI). Effects of water flow rate (WFR), cooking temperature (9 and 10 ml/min; 120, 140, and 160°C, respectively), and CF inclusions levels of 0, 15, 30, and 45% were analyzed. Cooking temperature and CF inclusion had a significant effect (p < .05) on both tensile stress in parallel and perpendicular directions, while WFR had no significant effect (p = .3357 and 0.7700), respectively. The tensile stress increased with temperature but decreased with CF inclusion at both WFRs. Comparatively, the tensile stress was stronger at WFR of 9 ml/min than at 10 ml/min; however, the tensile stress in parallel was mostly greater than tensile stress in perpendicular directions. Fibrous meat analogues with high anisotropic indices (AIs) of up to 2.80 were obtained, particularly at WFR of 10 ml/min and at inclusions of 30% low-fat CF. By controlling HMEC conditions, full-/low-fat cricket flours at 15% and 30% inclusions can offer an opportunity to partially substitute SPI in manufacturing of fibrous meat analogues