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Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products.

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Title: Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products.
Authors: Maiyo, Nelly1,2 (AUTHOR), Okoth, Michael2 (AUTHOR), Abong, George2 (AUTHOR), Ochieng, Brian O.1 (AUTHOR), Khamis, Fathiya1 (AUTHOR), Kababu, Margaret1 (AUTHOR), Tanga, Chrysantus M.1 (AUTHOR) ctanga@icipe.org, Proestos, Charalampos (AUTHOR) harpro@chem.uoa.gr
Source: Journal of Food Processing & Preservation. 5/5/2025, Vol. 2025, p1-14. 14p.
Subjects: Cereal products, Free fatty acids, Consumer preferences, Ragi, Porridge
Abstract: Exploration of nutritious, cheap, and easy‐to‐prepare locally available complementary foods using different processing techniques is gaining traction globally. This study evaluated the impact of three processing techniques (roasting, germination, and fermentation) on finger millet and amaranth quality. The implications of blending processed products with 10% cricket flour on the functional properties, microbial safety, and shelf life of the porridge products were tested. Thereafter, consumer preference and acceptability of the cooked porridge products were assessed with randomly enrolled panelist of mothers (20–66 years), as primary caregivers. Our results showed that powder from germinated cereal products had higher swelling power, water absorption capacity, solubility index, and emulsion capacity. Permissible bacterial and fungal loads were recorded in all the porridge products. Higher sensory desirability for porridge products with roasted (5.9), fermented (5.7), and unprocessed (5.9) grains was observed. Flour blends packaged in aluminum maintained recommended microbial loads and moisture content of <1.0 × 104 CFU/g and 10%, respectively, throughout the storage period. The cricket‐based flour blends, however, exhibited higher free fatty acid values than the regulatory limits of 0.4% within 3–6 months. These findings have demonstrated innovative ways of improving the quality of amaranth–millet porridge products supplemented with cricket flour to cater for diverse consumers. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products.
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  Data: Exploration of nutritious, cheap, and easy‐to‐prepare locally available complementary foods using different processing techniques is gaining traction globally. This study evaluated the impact of three processing techniques (roasting, germination, and fermentation) on finger millet and amaranth quality. The implications of blending processed products with 10% cricket flour on the functional properties, microbial safety, and shelf life of the porridge products were tested. Thereafter, consumer preference and acceptability of the cooked porridge products were assessed with randomly enrolled panelist of mothers (20–66 years), as primary caregivers. Our results showed that powder from germinated cereal products had higher swelling power, water absorption capacity, solubility index, and emulsion capacity. Permissible bacterial and fungal loads were recorded in all the porridge products. Higher sensory desirability for porridge products with roasted (5.9), fermented (5.7), and unprocessed (5.9) grains was observed. Flour blends packaged in aluminum maintained recommended microbial loads and moisture content of &lt;1.0 &#215; 104 CFU/g and 10%, respectively, throughout the storage period. The cricket‐based flour blends, however, exhibited higher free fatty acid values than the regulatory limits of 0.4% within 3–6 months. These findings have demonstrated innovative ways of improving the quality of amaranth–millet porridge products supplemented with cricket flour to cater for diverse consumers. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Journal of Food Processing &amp; Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/8877620
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 14
        StartPage: 1
    Subjects:
      – SubjectFull: Cereal products
        Type: general
      – SubjectFull: Free fatty acids
        Type: general
      – SubjectFull: Consumer preferences
        Type: general
      – SubjectFull: Ragi
        Type: general
      – SubjectFull: Porridge
        Type: general
    Titles:
      – TitleFull: Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products.
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            NameFull: Maiyo, Nelly
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            NameFull: Okoth, Michael
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            NameFull: Abong, George
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            NameFull: Ochieng, Brian O.
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            NameFull: Khamis, Fathiya
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            NameFull: Kababu, Margaret
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            NameFull: Tanga, Chrysantus M.
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            NameFull: Proestos, Charalampos
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            – D: 05
              M: 05
              Text: 5/5/2025
              Type: published
              Y: 2025
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              Value: 2025
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            – TitleFull: Journal of Food Processing & Preservation
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