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August 20, 2025Open Access

Physico-Chemical and Sensory Characteristics of Extruded Cereal Composite Flour Porridge Enriched with House Crickets (Acheta domesticus)

TBTom BbosaJoint Research Center DNDorothy NakimbugweMakerere University CMChristophe MatthysGhent University Hospital

Key Points

Extrusion with house crickets increased aroma intensity significantly, indicating enhanced sensory properties.
Cricket-enriched flour exhibited a lower critical strain compared to control, showing variations in rheological properties.
Extrusion processing led to reduced pasting values due to starch pre-gelatinization, affecting the consistency of the porridge.
Sensory evaluations showed positive feedback for both formulations, highlighting acceptable taste and texture among consumers.

Abstract

This study assessed the physico-chemical and sensory effects of enriching composite cereal porridges, typically consumed in Uganda, with undried house crickets (Acheta domesticus), a rich source of protein and vitamin B12. Composite flours containing 8.3% undried crickets, 66.7% maize, and 25.0% millet were compared to a control formulation with 73.0% maize and 27.0% millet, both extruded at 140 °C. Cricket enrichment slightly reduced lightness L* (59.99 vs. 61.28) and significantly increased aroma intensity (23,450 × 104 AU vs. 18,210 × 104 AU; p 10 Pa, with elastic moduli under 104 Pa, which is typical for soft pastes. Reduced pasting values relative to native flours are attributable to starch pre-gelatinization during extrusion. Sensory evaluation showed positive hedonic ratings for both porridges, and a choice test indicated no significant consumer preference. Generally, physico-chemical and sensory changes were minimal, supporting the use of house crickets for nutrient enrichment of composite cereal porridges.

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