Impact of edible grasshopper flour on the chemical and phytochemical composition of Ogi powder and the sensory acceptability of gruel

Abstract

Ogi is a traditional staple that is low in protein and high in carbs. It is often produced from cereal grains, including maize, millet, and sorghum. The incorporation of edible grasshopper flour may not only improve the protein quality of Ogi powder but also affect the chemical and phytochemical composition; hence, this research is necessary. The chemical and phytochemical compositions of Ogi powder samples produced from blends of sorghum Ogi powder (SOP) (50–100 g) and grasshopper flour (GF) (10–50 g) generated through Design Expert Software were analyzed via standard methods, with 100 g of SOP used as a control sample. Fifteen untrained panelists performed the sensory evaluation of the gruel. The results revealed that the mean chemical composition of the supplemented sorghum Ogi powder was moisture, 4.62%; fat, 2.16%; ash, 2.43%; protein, 20.56%; crude fibre, 0.92%; total carbohydrates, 69.32%; and energy value, 381.96 kcal/100 g. The mean mineral composition was iron, 2.96 mg/100 g; and zinc, 1.85 mg/100 g. The mean phytochemical composition was oxalate, 0.36 mg/100 g; phytate, 0.94 mg/100 g; and tannin, 0.36 mg/100 g. GF inclusion in the SOP reduced the carbohydrate content and increased the protein, ash, fat, crude fibre, zinc, iron, phytate, and tannin contents. All of the supplemented Ogi gruel samples had statistically identical tastes (except for 75 g SOP:30 g GF and 100 g SOP:10 g GF), appearances (apart from 50 g SOP:10 g GF and 50 g SOP:50 g GF), and overall acceptance (apart from 75 g SOP:30 g GF). Consequently, the risk of macro- and micronutrient deficits linked to the intake of cereal-based foods in developing nations may be reduced by adding GF to SOP.