QUALITY EVALUATION OF COMPOSITE FLOUR AND KOKORO MADE FROM HIGH QUALITY PROTEIN MAIZE SUPPLEMENTED WITH EDIBLE CATERPILLAR POWDER

ABSTRACT Edible caterpillar flour is a nutrient-rich insect ingredient known for its high-quality protein, vitamins, minerals, and essential amino acids that can enhance the nutritional and functional properties of cereal-based foods. This study evaluated the effects of edible caterpillar flour supplementation on the nutritional, functional, mineral, vitamin, amino acid, and sensory properties of kokoro produced from Quality Protein Maize (QPM). Design Expert Version 13 was used to optimize blend ratios of QPM and edible caterpillar flour at substitution levels of 10–20%. Standard analytical methods were employed for all analyses. Proximate composition of the blends showed: moisture 10.12–15.24%, ash 2.26–5.69%, protein 10.07–14.99%, fat 5.78–9.35%, fibre 5.77–9.14%, and carbohydrate 66.02–45.61%, indicating nutrient improvement with caterpillar inclusion. Functional properties increased with higher supplementation, with water absorption 109.96–118.57%, oil absorption 98.16–100.24%, and bulk density 1.12–1.94 g/cm³. Mineral composition improved significantly, with calcium 46.77–59.57 mg/100 g, iron 9.98–18.03 mg/100 g, and zinc 7.98–19.46 mg/100 g increasing. The proximate composition of kokoro samples revealed moisture 5.66–8.10%, ash 1.07–1.77%, protein 5.13–6.67%, fat 21.07–22.08%, fibre 3.03–3.46%, and carbohydrate 59.53–63.36%. Sensory scores ranged from 6.30 to 9.00, with the 10% ECF sample rated highest in taste, crispiness, and overall acceptability. The study concluded that the incorporation of edible caterpillar flour improved the nutritional, functional, and sensory quality of kokoro from Quality Protein Maize, demonstrating its potential for developing nutrient-enriched, sustainable snack products.