Evaluation of Nutrient Contents and Antioxidant Activity of Wheat Cookies Fortified with Mushroom (Termitomyces robustus) and Edible Insects

ABSTRACT

Deficiencies of macro- and micronutrients and low protein content in foods are causing salient epidemic ailments in all genders, ages, and most especially immunocompromised individuals. This study, therefore, reveals proximate composition, minerals, amino acid contents, and antioxidative activity of unfortified and fortified wheat cookies with edible mushroom (Termitomyces robustus) and different insects, namely Brachytrupes membranaceus, Macrotermes nigeriensis, and Rhynchophorus ferrugineus. Wheat cookies with T. robustus and R. ferrugineus have the highest protein, crude fiber, iron, potassium, and magnesium contents of 17.20%, 14.01%, 818.00 mg/100 g, 573.81 mg/100 g, and 183.90 mg/100 g, respectively. The highest zinc content of 625.02 mg/100 g was present in wheat cookies fortified with mushroom and B. membranaceus. Valine (6.17 mg/100 g) was the highest amino acid present in cookies with mushroom and R. ferrugineus. The supplementation of cookies with edible mushroom and insects is a promising and possibility of improving nutritional, bio-functional, and health-promoting effects of baked foods to combat diseases associated with nutrient deficiencies.

KEYWORDS:

• Macrofungi
• amino acids
• protein
• free radicals
• cookies

Disclosure statement

No potential conflict of interest was reported by the authors.

Authors’ Contributions

COO, AOO, and OMA conceived and designed the research study. COO, AOO, and RSB analyzed the data. All authors drafted the manuscript. COO reviewed and edited the manuscript. All authors read and approved the manuscript.