PRODUCTION AND QUALITY EVALUATION OF WHEAT COOKIES ENRICHED WITH EDIBLE AFRICAN TERMITES (Macrotermes nigeriensis)

¹Ojinnaka, M.C., ²Ukah, N., and ²Okorie, S.U.

¹Department of Food Science and Technology, Michael Okpara Univ. of Agriculture, Umudike

²Department of Food Science & Technology, Imo State University, Owerri

E-mail: mcojinnaka@yahoo.co.uk

ABSTRACT

Edible African termite (Macrotermes nigeriensis) was used in paste form for the production of wheat cookies. The wheat cookies enriched with M. nigeriensis were evaluated for proximate composition, anti-nutrients and mineral analysis as well as organoleptic attributes. The wheat-termite cookies showed no significant difference in the moisture and ash content values while significant difference existed in the samples in their protein, fat and carbohydrate compositions. The protein and fat contents were in the range of 9.05 – 15.69% and 9.14 – 12.7% respectively. The result of the nutrient analysis showed that most of the values increased as the level of inclusion of the edible termite increased. However it was not the same for the organoleptic properties of the wheat cookies enriched with edible African termite, Macrotermes nigeriensis. As the level of addition of Macrotermes nigeriensis paste increased, the rate of acceptability of the wheat cookies reduced, making samples AZ (100% wheat flour) and AQ (5% edible African termite; 95% wheat flour) to be the most acceptable by the members of the panel. The result of the antinutrients determined had low values and are within the acceptable level for consumption.