@article{10.37349/eff.2025.101078,
abstract = {Aim: Livestock production plays a significant role in meeting global protein demands but is a major contributor to climate change. With the world population projected to reach 9 billion by 2050, identifying sustainable alternative protein sources has become more critical than ever. Edible insects offer an affordable protein option compared to beef, chicken, and fish, especially in many African and Asian cultures, where these conventional protein sources are considered relatively expensive. This study aimed to investigate the potential of mulberry silkworm pupae and African palm weevil larvae as alternative proteins to conventional protein sources for use in gluten-free wraps. Methods: Five gluten-free breakfast wraps were developed using oat flour and fillings made from beef, chicken, mackerel fish, palm weevil larvae, and silkworm pupae. The nutritional composition (amino acid and fatty acid profiles, micronutrient contents) and chemical, microbial, and sensory properties were determined using standard methods. Results: The wraps had protein contents ranging from 23.76% to 35.60%. Breakfast wrap with palm weevil larvae had slightly more fiber (4.01%) and carbohydrate (36.11%) contents and lower fat (10.22%) compared to the other wraps. It also had an impressive vitamin A content (528.96 μg RAE/100 g) and an exceptional amino acid profile. The insect wraps had more vitamin B12 (0.02 mg/g) contents than the conventional wraps. The fish-based version was the most preferred of all the wraps, with an overall acceptability score of 7.80. All developed products were within permissible limits for microbial quality. Conclusions: Edible insects, such as palm weevil larvae and silkworm pupae, could serve as an alternative source of protein in the production of gluten-free foods.},
author = {Akande, Olamide and Falayi, Ayodeji and Oguntuga, Temitope and Taiwo, Ebenezer and Adegoke, Taiwo and Ajewole, Daniel},
doi = {10.37349/eff.2025.101078},
journal = {Exploration of Foods and Foodomics},
elocation-id = {101078},
title = {Sustainable insect proteins vs. conventional proteins as fillings in gluten-free oat-based breakfast wraps: nutritional, microbial, and sensory quality},
url = {https://www.explorationpub.com/Journals/eff/Article/101078},
volume = {3},
year = {2025}
}