Nutritional characteristics, microbial loads and consumer acceptability of cookies enriched with insect (Ruspolia differens) meal

[1]  R. Surya,et al.  Development of cricket flour-enriched cookies , 2022, IOP Conference Series: Earth and Environment.

[2]  M. Suphantharika,et al.  Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders , 2022, Journal of Food Measurement and Characterization.

[3]  J. Dupont,et al.  Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review , 2022, Frontiers in Nutrition.

[4]  Joseph O. Anyango,et al.  Dynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food. , 2022, Food chemistry.

[5]  Yukiko Nakamura,et al.  Edible insects as future food: chances and challenges , 2021, Journal of Future Foods.

[6]  C. Rosell,et al.  Benefits and Challenges in the Incorporation of Insects in Food Products , 2021, Frontiers in Nutrition.

[7]  C. Tanga,et al.  Microbial contaminants in wild harvested and traded edible long-horned grasshopper, Ruspolia differens (Orthoptera: Tettigoniidae) in Uganda , 2021 .

[8]  O. Emmanuel,et al.  Nutritional values of Zonocerus variegatus, Macrotermes bellicosus and Cirina forda insects: Mineral composition, fatty acids and amino acid profiles , 2021, Scientific African.

[9]  J. Kinyuru,et al.  Food safety concerns in edible grasshoppers: a review of microbiological and heavy metal hazards , 2021 .

[10]  K. Pillay,et al.  Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation , 2020, Foods.

[11]  Tae-Kyung Kim,et al.  Quality characteristics and protein digestibility of Protaetia brevitarsis larvae , 2020, Journal of animal science and technology.

[12]  S. E. Ramashia,et al.  Microbiological quality of different dried insects sold at Thohoyandou open market, South Africa , 2020, Food Research.

[13]  W. Chanput,et al.  Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket ( Acheta domesticus ) powder , 2020 .

[14]  L. Nyström,et al.  Nitrogen-to-Protein Conversion Factors for Edible Insects on the Swiss Market: T. molitor, A. domesticus, and L. migratoria , 2020, Frontiers in Nutrition.

[15]  C. Tanga,et al.  Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects , 2020, Foods.

[16]  D. Nakimbugwe,et al.  Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa , 2020, Foods.

[17]  Olusola Samuel Jolayemi,et al.  Silkworm pupae (Bombyx mori) and locusts as alternative protein sources for high-energy biscuits , 2020 .

[18]  K. Pillay,et al.  Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal , 2020, Nutrients.

[19]  S. Imathiu,et al.  Benefits and food safety concerns associated with consumption of edible insects , 2020 .

[20]  Y. Attia,et al.  Protein and Amino Acid Content in Four Brands of Commercial Table Eggs in Retail Markets in Relation to Human Requirements , 2020, Animals : an open access journal from MDPI.

[21]  J. Claes,et al.  Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area. , 2019, Food chemistry.

[22]  L. Aquilanti,et al.  Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review. , 2019, Food research international.

[23]  A. Hernández-Álvarez,et al.  Edible Insects Processing: Traditional and Innovative Technologies. , 2019, Comprehensive reviews in food science and food safety.

[24]  S. Ekesi,et al.  Impact of processing methods on microbial load of reared and wild-caught edible crickets (Scapsipedus icipe and Gryllus bimaculatus) in Kenya , 2019, Journal of Insects as Food and Feed.

[25]  A. Edusei,et al.  Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women , 2019, Food science & nutrition.

[26]  J. Claes,et al.  Microbial characterisation of the edible grasshopper Ruspolia differens in raw condition after wild-harvesting in Uganda. , 2019, Food microbiology.

[27]  C. Rosell,et al.  Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours , 2019, Innovative Food Science & Emerging Technologies.

[28]  J. Vanden Broeck,et al.  Microbial quality of edible grasshoppers Ruspolia differens (Orthoptera: Tettigoniidae): From wild harvesting to fork in the Kagera Region, Tanzania , 2018, Journal of Food Safety.

[29]  S. Olaniyan,et al.  Quality Evaluation of Biscuit Fortified with Edible Termite (Macrotermes nigeriensis) , 2018, Asian Journal of Biotechnology and Bioresource Technology.

[30]  L. Aquilanti,et al.  Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation , 2018, Innovative Food Science & Emerging Technologies.

[31]  Anna M. Crump,et al.  Australian Consumers’ Awareness and Acceptance of Insects as Food , 2018, Insects.

[32]  H. Laswai,et al.  Traditions, beliefs and indigenous technologies in connection with the edible longhorn grasshopper Ruspolia differens (Serville 1838) in Tanzania , 2017, Journal of Ethnobiology and Ethnomedicine.

[33]  K. Poutanen,et al.  Cereal Side-Streams as Alternative Protein Sources , 2017 .

[34]  E. Haubruge,et al.  Microbiological Load of Edible Insects Found in Belgium , 2017, Insects.

[35]  R. Wolfe,et al.  Recent developments in understanding protein needs - How much and what kind should we eat? , 2016, Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme.

[36]  J. Irungu,et al.  Aflatoxin Contamination Detected in Nutrient and Anti-Oxidant Rich Edible Stink Bug Stored in Recycled Grain Containers , 2016, PloS one.

[37]  P. Gorelick,et al.  Alpha-Linolenic Acid: An Omega-3 Fatty Acid with Neuroprotective Properties—Ready for Use in the Stroke Clinic? , 2015, BioMed research international.

[38]  Ying Zhang,et al.  Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking. , 2014, Journal of food science.

[39]  J. Ball.  Edible insects: future prospects for food and feed security , 2014 .

[40]  N. Glick,et al.  The Role of Essential Fatty Acids in Human Health , 2013 .

[41]  M. Paoletti,et al.  Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review , 2013 .

[42]  K. K. Aracava,et al.  Changes in food caused by deep fat frying--a review. , 2013, Archivos latinoamericanos de nutricion.

[43]  O. Omoba.  Physicochemical Properties of Sorghum Biscuits Enriched with Defatted Soy Flour , 2013 .

[44]  M. Nout,et al.  Microbiological aspects of processing and storage of edible insects , 2012 .

[45]  M. Ayieko,et al.  Nutritional potential of longhorn grasshopper (ruspolia differens) consumed in Siaya District, Kenya , 2011 .

[46]  S. M. Njoroge,et al.  Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (Macrotermes subhylanus) and Grasshopper (Ruspolia differens) , 2010 .

[47]  R. Shewfelt,et al.  CONSUMER ACCEPTABILITY, SENSORY AND INSTRUMENTAL ANALYSIS OF PEANUT SOY SPREADS , 2003 .

[48]  G. Yazici,et al.  Using Edible Insects in Production of Cookies, Biscuits, and Crackers , 2021 .

[49]  T. Ayodele,et al.  NUTRITIONAL COMPOSITION AND SENSORY EVALUATION OF COOKIES MADE FROM WHEAT AND PALM WEEVIL LARVAE FLOUR BLENDS . , 2017 .

[50]  D. Vandeweyer,et al.  Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor) , 2017 .

[51]  O. Ogunwole,et al.  Proximate Composition and Physical Characteristics of Eggs from Laying Chickens Fed Different Proprietary Vitamin-Mineral Premixes Under Two Rearing Systems During Storage , 2015 .

[52]  J. Ndife,et al.  Production and Quality Assessment of Enriched Cookies from Whole Wheat and Full Fat Soya , 2014 .

[53]  O. Schlüter,et al.  Potential and challenges of insects as an innovative source for food and feed production , 2013 .

[54]  L. Ezenwa,et al.  Nutritional evaluation of wheat cakes enriched with edible African termites ( Macrotermes nigeriensis ) , 2013 .

[55]  A. N. Aziah,et al.  Physicochemical and organoleptic properties of cookies incorporated with legume flour , 2012 .

[56]  P. Saranraj.  Microbial Spoilage of Bakery Products and Its Control by Preservatives , 2012 .