Optimization of Millet-Undefatted Winged Termite Flour Blends for Complementary Foods

Protein-energy malnutrition remains a significant public health challenge among infants and young children in developing countries, particularly during the complementary feeding period. This study aimed to optimize millet-undefatted winged termite flour blends for complementary food production using Response Surface Methodology (RSM). Pearl millet (Pennisetum glaucum) and winged termites (Macrotermes bellicosus) were processed into flour and blended using a D-optimal mixture design with 11 runs, varying millet (75-95%) and termite (5-25%) proportions. Proximate composition, amino acid profile, physicochemical properties, mineral and vitamin composition, and sensory acceptability were evaluated. Results showed that protein, fat, and energy content increased significantly (p<0.05) with termite inclusion, reaching 19.1% protein, 12.7% fat, and 408 kcal/100g at 25% termite substitution. Lysine content improved by 31.6% at 25% termite inclusion. Water and oil absorption capacities increased, while pH, bulk density, and swelling capacity decreased with higher termite proportions. The optimized blend of 85% millet and 15% termite flour exhibited 16.1% protein, 9.3% fat, 389 kcal/100g energy, 30.8 mg/g lysine, and 7.2 overall acceptability score with a desirability value of 0.91. This formulation meets 51.1% iron and 79% zinc RDA for complementary foods. The study demonstrates that undefatted winged termite flour significantly improves the nutritional quality of millet-based complementary foods while maintaining acceptable sensory properties, offering a sustainable, locally-sourced solution to childhood malnutrition in Nigeria.