Food Science and Technology Vol. 11(3), pp. 182 - 187
DOI: 10.13189/fst.2023.110306
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The Investigation of the Potentials of Dried Nwaigu (White Lined Sphinx Caterpillar) Meal in Bread Enrichment

Euphresia N. Odimegwu ^1,*, Munachiso C. Umelo ¹, Anthonia E. Uzoukwu ¹, Uchenna L. Ezeamaku ², Linda O. Akajiaku ¹, Chioma N. Eluchie ¹, Kaodirichukwu I. Ajuogu ¹, Innocent O. Eze ², Kate O. Chike ^2
1 Department of Food Science and Technology, Federal University of Technology, Nigeria
² Department of Polymer and Textile Engineering, Federal University of Technology, Nigeria

ABSTRACT

Dried "Nwaigu" (White Lined Sphinx Caterpillar) sample was milled and analyzed to examine its mineral, anti-nutrients, microbial count, vitamins content, proximate composition and its flavour impact on bread quality. For the mineral content, it was found to contain phosphorus (141.18mg/100g), potassium (55.04mg/100g), sodium (38.50mg/100g), calcium (37.29mg/100g); iron (8.85mg/100g) and zinc (3.50mg/100g) respectively. Six anti-nutrients were tested, from which four were present and they include phytates, oxalates, flavonoids, and alkaloids which were in the mean values of 1.09%, 4.25%, 0.30% and 0.17% respectively, while tannins and saponnins were absent from the sample. It was observed that the protein, carbohydrate, crude fibre, moisture content and ash were 43.18%, 28.01%, 0.01%, 10.05%, and 10.6% respectively. Spectrophotometric method showed that it is a good source of ascorbic acid with a value of 47.03mg/100g while vitamin B₁ and B₂ were present in smaller quantities recording 4.10mg/100g and 4.59mg/100g, respectively. Microbial analysis indicated the presence of fungal and bacterial microorganisms with more fungal in the values of 7.44 x 10²cfu/g for fungal and 1.63 x 10²cfu/g of bacteria. Sensory evaluation was carried out using 9-point hedonic scale on bread samples enriched with the Nwaigu sample. The evaluation showed that the control sample (100% wheat bread) was very much accepted (7.85) while samples A (97% wheat flour and 3% "Nwaigu" flour) and B (96% wheat flour and 4% "Nwaigu" flour) had (4.85) and (4.05) mean scores respectively. This study showed that "Nwaigu" is a rich source of protein and vitamin C and could be used to enrich wheat flour in bread production.

KEYWORDS
Bread Enrichment, Dried "Nwaigu", White Lined Sphinx Caterpillar, Microbial Count, Potentials, Wild Food

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Euphresia N. Odimegwu , Munachiso C. Umelo , Anthonia E. Uzoukwu , Uchenna L. Ezeamaku , Linda O. Akajiaku , Chioma N. Eluchie , Kaodirichukwu I. Ajuogu , Innocent O. Eze , Kate O. Chike , "The Investigation of the Potentials of Dried Nwaigu (White Lined Sphinx Caterpillar) Meal in Bread Enrichment," Food Science and Technology, Vol. 11, No. 3, pp. 182 - 187, 2023. DOI: 10.13189/fst.2023.110306.

(b). APA Format:
Euphresia N. Odimegwu , Munachiso C. Umelo , Anthonia E. Uzoukwu , Uchenna L. Ezeamaku , Linda O. Akajiaku , Chioma N. Eluchie , Kaodirichukwu I. Ajuogu , Innocent O. Eze , Kate O. Chike (2023). The Investigation of the Potentials of Dried Nwaigu (White Lined Sphinx Caterpillar) Meal in Bread Enrichment. Food Science and Technology, 11(3), 182 - 187. DOI: 10.13189/fst.2023.110306.