Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from Zimbabwe

Moira Ledbetter; Jonathon Desmond Wilkin; Juliet Mubaiwa; Faith Angeline Manditsera; Lesley Macheka; Faith Matiza Ruzengwe; Obert Nobert Madimutsa; Prosper Chopera; Tonderayi Mathew Matsungo; Sarah C Cottin; Edryd William Stephens; Viren Ranawana; Alberto Fiore

doi:10.1016/j.jff.2023.105957

Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from Zimbabwe

Moira Ledbetter, Jonathon Desmond Wilkin, Juliet Mubaiwa, Faith Angeline Manditsera, Lesley Macheka, Faith Matiza Ruzengwe, Obert Nobert Madimutsa, Prosper Chopera, Tonderayi Mathew Matsungo, Sarah C Cottin, Edryd William Stephens, Viren Ranawana, Alberto Fiore^*

^*Corresponding author for this work

School of Earth & Environmental Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.

Original language	English
Article number	105957
Number of pages	11
Journal	Journal of Functional Foods
Volume	112
Early online date	20 Dec 2023
DOIs	https://doi.org/10.1016/j.jff.2023.105957
Publication status	Published - 1 Jan 2024

Keywords

INFOGEST
Temporal dominance of sensation (TDS)
Edible insects
Malnutrition
Amino acids
Protein digestibility

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Copyright © 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
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Ledbetter, M., Wilkin, J. D., Mubaiwa, J., Angeline Manditsera, F., Macheka, L., Matiza Ruzengwe, F., Madimutsa, O. N., Chopera, P., Matsungo, T. M., Cottin, S. C., Stephens, E. W., Ranawana, V., & Fiore, A. (2024). Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from Zimbabwe. Journal of Functional Foods, 112, Article 105957. https://doi.org/10.1016/j.jff.2023.105957

@article{7db63cbc77e84b98b0a6f7b39a228e20,

title = "Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from Zimbabwe",

abstract = "Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.",

keywords = "INFOGEST, Temporal dominance of sensation (TDS), Edible insects, Malnutrition, Amino acids, Protein digestibility",

author = "Moira Ledbetter and Wilkin, {Jonathon Desmond} and Juliet Mubaiwa and {Angeline Manditsera}, Faith and Lesley Macheka and {Matiza Ruzengwe}, Faith and Madimutsa, {Obert Nobert} and Prosper Chopera and Matsungo, {Tonderayi Mathew} and Cottin, {Sarah C} and Stephens, {Edryd William} and Viren Ranawana and Alberto Fiore",

note = "Funding: This research was supported by funding received from UK{\textquoteright}s Biotechnology and Biological Sciences Research Council (BBSRC) for a project entitled “Upscaling edible insect-based porridge to improve health and nutritional status of Primary school children in Zimbabwean low socio-economic communities” (Grant Ref: BB/T009055/1). ",

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month = jan,

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doi = "10.1016/j.jff.2023.105957",

language = "English",

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Ledbetter, M, Wilkin, JD, Mubaiwa, J, Angeline Manditsera, F, Macheka, L, Matiza Ruzengwe, F, Madimutsa, ON, Chopera, P, Matsungo, TM, Cottin, SC, Stephens, EW, Ranawana, V & Fiore, A 2024, 'Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from Zimbabwe', Journal of Functional Foods, vol. 112, 105957. https://doi.org/10.1016/j.jff.2023.105957

TY - JOUR

T1 - Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from Zimbabwe

AU - Ledbetter, Moira

AU - Wilkin, Jonathon Desmond

AU - Mubaiwa, Juliet

AU - Angeline Manditsera, Faith

AU - Macheka, Lesley

AU - Matiza Ruzengwe, Faith

AU - Madimutsa, Obert Nobert

AU - Chopera, Prosper

AU - Matsungo, Tonderayi Mathew

AU - Cottin, Sarah C

AU - Stephens, Edryd William

AU - Ranawana, Viren

AU - Fiore, Alberto

N1 - Funding: This research was supported by funding received from UK’s Biotechnology and Biological Sciences Research Council (BBSRC) for a project entitled “Upscaling edible insect-based porridge to improve health and nutritional status of Primary school children in Zimbabwean low socio-economic communities” (Grant Ref: BB/T009055/1).

PY - 2024/1/1

Y1 - 2024/1/1

N2 - Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.

AB - Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. A 20 kg child consuming a 50 g portion of the fortified porridge had a potential 230 % increase in protein uptake and 164 % and 109 % increases in iron and zinc uptake, respectively. Acknowledging dietary diversity and use of local raw materials, the study concludes that food-to-food fortification offers a recommended and sustainable solution to address food security challenges in sub-Saharan African nations.

KW - INFOGEST

KW - Temporal dominance of sensation (TDS)

KW - Edible insects

KW - Malnutrition

KW - Amino acids

KW - Protein digestibility

U2 - 10.1016/j.jff.2023.105957

DO - 10.1016/j.jff.2023.105957

M3 - Article

SN - 1756-4646

VL - 112

JO - Journal of Functional Foods

JF - Journal of Functional Foods

M1 - 105957

ER -

Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – an example from Zimbabwe

Abstract

Keywords

UN SDGs

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