Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties

ABSTRACT

Cereal products comprise a significant portion of the human diet, serving as staple foods in various cultures. However, their high carbohydrate content and low nutritional quality pose several challenges in terms of overall dietary balance and health-related disorders. Besides, the demand for high-protein foods underscores the need for the supplementation of cereal products with sustainable protein-rich ingredients. In recent years, edible insects have emerged as a promising alternative, owing to their exceptional nutritional composition, environmental sustainability, and economic viability. Despite historical precedents of entomophagy and recent endorsements by organizations, insects are rarely industrialized in cereal products. Therefore, this review focuses on the potential use of edible insects in baked goods, noodles, and pasta products to expand their industrial-scale applications. The incorporation of edible insects into these products not only can improve the nutritional values of the final products but also may affect their techno-functional and sensory properties. Thus, it is necessary to optimize the formulation of these value-added products and educate consumers about the potential health benefits of edible insects. Overall, this study elucidates the opportunities and challenges associated with utilizing edible insects as functional ingredients in cereal-based foods, offering insights into future directions for further innovation and market acceptance.

KEYWORDS:

• Bakery products
• biscuit
• bread
• cricket
• mealworm
• pasta
• snack

Acknowledgments

This work was supported by Vice chancellor for Research and Technology, Shiraz University of Medical Sciences, Grant number 26646.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The work was supported by the Shiraz University of Medical Sciences [26646].