Nutrients composition and sensory evaluation of white maize-based complementary food fortified with African palm weevil larvae and beetroot

Abstract

Background: Cereal-based complementary foods are characterized by low protein quality contributing to high prevalence of malnutrition among children.

Objective: The study evaluated the chemical composition and sensory evaluation of white maize-based complementary food fortified with African palm weevil larvae and beetroot.

Methods: White maize and beetroot were obtained from the market in Abia state while African palm weevil larvae was obtained from a farm in Delta state. The white maize was processed into gruel form. The African palm weevil larvae and beetroot were processed into flour and added into the white maize in different ratios giving samples LMB (50% white maize, 40% larvae, 10% beetroot), BLM (50% white maize, 30% larvae, 20% beetroot), MLB (60% white maize, 20% larvae, 20% beetroot) and MOO (100% white maize, 0% larvae, 0% beetroot). White maize served as control. Proximate, vitamin and mineral contents of the pap were analyzed using standard methods. Sensory properties were evaluated using 9-point hedonic scale. Data was analyzed using analysis of variance.

Results: The fortified samples had higher protein content: LMB (12.90g), BLM (11.43g) and MLB (10.63g) compared to the control MOO (8.51g). Energy content of the fortified samples LMB, BLM and MLB were 252.49kcal, 242.00kcal and 192.37kcal respectively higher than the MOO 102.22kcal. However, sample MOO had the most preferred sensory attributes.

Conclusion: The inclusion of edible insects like the African palm weevil larvae and beetroot in complementary foods has shown prospects in combating child protein-energy malnutrition.