TAGRA 2025

The incorporation of insect-based protein into muffins is a growing trend in the food industry due to the demand for sustainable and nutritious options. Insect proteins provide a robust nutritional profile, encompassing high-quality protein, and essential amino acids, making them an appealing substitute for conventional protein sources. This research aimed to analyze the chemical composition, color characteristics, physico-chemical properties, and amino acid profile of muffin recipes developed by substituting wheat flour with cricket powder (Acheta domesticus) at levels of 10%, 20%, and 30%. The addition of cricket powder (CP) significantly increased protein content from 9.26% in the control muffins to 14.08% at 30% CP. The initial high fat content (13.00%) in control muffins rose to 20.40% with 30% CP. The ash content, indicating mineral presence, also increased with CP concentration, enhancing the muffins' mineral profile. Muffins with 30% CP had a significantly lower pH than the control and lower-enriched samples. Total titratable acidity increased with CP levels, confirming the pH reduction. CP changed the muffins' color significantly, with greater color differences observed as CP concentration rose. The crust showed a noticeable color change even at 10% CP, and the crumb had the most significant color shift at this level before stabilizing at higher concentrations. Water activity (aw) decreased to 0.65 with 30% CP, indicating improved microbial stability. CP inclusion led to an overall increase in essential and non-essential amino acids, with essential amino acids like histidine, threonine, and leucine rising with CP addition. Glutamic acid remained the most abundant amino acid in all samples. Adding cricket powder to muffins effectively enhances protein content and improves amino acid profiles, making them a better nutritional choice than traditional muffins.