Investigating the nutritional content and potential of crickets to enhance the nutritional value of maize flour

Abstract This study evaluated the potential of Acheta domesticus powder to enhance the nutritional quality of maize flour, a staple food in Rwanda and Sub-Saharan Africa. Cricket powder was produced through controlled rearing, blanching, drying and milling. The maize flour was fortified by incorporating cricket powder at varying levels (0, 5, 10, 15 and 20%) to create composite flour blends. The proximate composition, mineral content, aflatoxin levels and microbial quality of maize-cricket composite flour (10% cricket inclusion) were evaluated using internationally recognised standard methods. To make maize porridge, composite flour blends were mixed with cold water until smooth, then gradually added boiled water and cooked for about 10 minutes while stirring until thickened. Sensory evaluation of porridge prepared from five composite formulations was conducted using a 9-point hedonic scale. Cricket powder exhibited markedly higher levels of protein (49.00 ± 3.60%), fat (8.80 ± 0.01%), fibre (3.90 ± 0.01%), iron (0.310 ± 0.010 mg/kg) and zinc (0.820 ± 0.001 mg/kg) compared to maize flour. Cricket powder inclusion (10%) boosted protein by 68.3% and enhanced fat, fibre and mineral content in composite flour. Aflatoxin levels (6.6  μ g/kg) and total viable counts (4.04 log CFU/g) were within established safety limits, confirming product safety. Sensory evaluation of porridge revealed the highest acceptability at 5-10% cricket inclusion, while higher levels (15-20%) led to reduced preference due to colour and flavour changes. Low-level cricket fortification enhances maize flour’s nutrition, is culturally acceptable and supports efforts to address protein and micronutrient deficiencies.