Chemical and Functional Properties of Sorghum-Acha Cereal Blends Enriched with Cricket Whole Meal, Defatted Protein Meal, And Protein Hydrolysate

Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria

*Corresponding author: Anih Peace Ogomegbunam, Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria, Tel: +2348032936169 & 2348029383858, E-mail: [email protected]

Received Date: May 29, 2025

Publication Date: June 24, 2025

Citation: Ogomegbunam AP, et al. (2025). Chemical and Functional Properties of Sorghum-Acha Cereal Blends Enriched with Cricket Whole Meal, Defatted Protein Meal, And Protein Hydrolysate. Nutraceutical Res. 4(1):12.

Copyright: Ogomegbunam AP, et al. © (2025).

ABSTRACT

Background: Bioactive compounds are non-nutritive food components that exert significant physiological effects in humans. There are present in small quantities in food but offer potent health benefits, including antioxidant, anti-inflammatory, and anti-carcinogenic properties. With increasing scientific interest, bioactive compounds are being explored for functional food development due to their potential to manage chronic diseases Whole crickets were processed into whole cricket meal (WCM), defatted cricket meal (DCM), and cricket protein hydrolysate (CPH). Each derivative was added at 10% to a base mix of 80% sorghum and 10% acha flour to produce three enriched samples: SAWCM, SADCM, and SACPH. The 100 % (SOF) served as control. Objective: The broad objective of this study was the evaluation of the chemical and functional properties of sorghum-acha cereal blends enriched with cricket whole meal, defatted protein meal, and protein hydrolysate. Methods: All the samples were anallyses using standard analytical methods, the proximate, mineral, vitamin determing using (AOAC, 2012) while Results: Proximate analysis revealed that cricket-enriched blends had significantly higher protein (up to 70%), ash (11%), and fiber (11.5%) contents, with a lower value in fat (3%) and carbohydrate (14%) levels compared to the control. Amino acid profiling showed substantial improvements across all groups as compared to the control. Mineral analysis indicated that the enriched samples were superior sources of both macro and trace minerals. For example, magnesium, calcium, and phosphorus were notably higher, while trace elements like iron (50% increase), zinc (29.8%), manganese (38%), and copper (105%) (p<0.05) differed significantly. Functional properties revealed, cricket extended samples showed superior properties in comparison to the control sample. Conclusion: Findings highlight the potential of cricket-enriched sorghum-acha blends as nutritionally food products, capable of addressing malnutrition and micronutrient deficiencies.

Keywords: Cricket Protein Hydrolysate, Sorghum-Acha Cereal Blend, Bioactive Compounds, Nutritional Enrichment