Utilization of Isolated Protein Powder from Black Soldier Fly Larvae as Functional Food Ingredients for Fortifying BiscuitS

Abstract

Humans have used insects as a source of food for a long time, and it is widely accepted in many countries, although it is not very popular in others. Traditionally, insects are consumed in the form of whole or roasted insects, which can be cumbersome for attracting people who do not have cultural or traditional reasons to eat them. In this work, protein isolated from black soldier fly larvae was used as a functional food ingredient to fortify biscuits. The physicochemical properties of raw materials and biscuits prepared were determined. Biscuits prepared with different protein fortification ratios were 10% fortified protein, 20% fortified protein, and compared with a reference biscuit that was not fortified, the protein contents obtained were 13.64±1.18%, 18.97±2.61%, and 7.52±0.94%, respectively. The amounts of isolated protein added had a direct significant effect on the protein contents of the final products (biscuits prepared). The overall acceptability of fortified protein biscuits showed that biscuits prepared with 10% fortified protein were highly accepted compared to biscuits prepared with 20% fortified protein. The color of fortified biscuits did not attract much attention from panelists compared to the control, due to their adaptability; they were never exposed to fortified protein biscuits, which deviate from the color of normal biscuits. The mindset and background information of the panelists on fortified biscuits significantly influenced their acceptability. During the sensory evaluation, 35% of panelists refused to participate in the sensory testing after being informed that the biscuits contained ingredients from insects. This revealed that isolated protein from black soldier fly larvae can be used as a food ingredient for protein fortification purposes in biscuits and other products; however, educational and promotional efforts are needed to encourage consumers' acceptance among those who do not have entomophagy eating habits.