Nutritional and functional properties of composite flours made from processing finger millet, edible cricket flour and steamed spekboom powder for product development

This study investigates the nutritional composition and functionality of composite flours, made from traditionally processed (fermentation and steaming) flours (finger millet, edible cricket) and powders (spekboom). Fermentation and steaming are traditional food processing techniques known to enhance the nutritional quality and functionality of cereal flours and plant leaves.
In this study, finger millet and edible crickets were subjected to controlled fermentation using a freeze-dried starter culture for 24 h at 35°C, while spekboom leaf was steamed at 100°C for 4 min.
Nine composite flour formulations were formulated.
Composite flours containing the highest proportions of edible cricket, and steamed spekboom leaves, specifically C4 (57.59%) and C9 (61.68%) exhibited significantly improved crude protein content and great swelling power (C4 16.50 mL g^‑1 and C9 19.00 mL g^‑1). In addition, the higher amounts of cricket in these composite flours in composite flours C4, C7, and C9 contributed to a more elastic and stable gel network.
The breakdown (cP), peak viscosity (cP) and temperature-sweep data indicated a sharp increase in G’ at approximately 80-90°C. Modifications in rheological properties can enhance the applicability of such blends in baked and weaning foods.
The findings support the potential of fermentation as a tool for improving the techno-functional and nutritional properties of cereal formulations enriched with alternative proteins.

IV International Symposium on Beverage Crops

Z.P. Mahlanza, O.P. Bamidele, S.A. Oyeyinka, J. Wilkin, O.A. Adebo

fermentation, composite flour, functionality, nutritional properties

https://doi.org/10.17660/ActaHortic.2026.1466.69