Development of caterpillar flour food biscuit

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dc.contributor.advisorMáthé, Endre
dc.contributor.authorAdeyemo, Elizabeth Ayoade
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2021-05-04T13:25:32Z
dc.date.available2021-05-04T13:25:32Z
dc.date.created2021-04-22
dc.description.abstractBiscuit is a popular snack commonly consumed by children, and the purpose of these study is to help people especially children in developing countries in tackling the challenges of protein energy malnutrition by producing biscuit in which most children consume that is rich in protein that can help solvethis problem. The biscuit produced has demonstrated a high protein content as expected. The use of edible insect as a proteinsourceby substituting it in snacks has also been established by this study as these will serve as an alternative to the high cost of animal protein and as a dietary supplement. The proximate composition such as Dry matter, Carbohydrate, Protein, Fat and Fibre result ranges from 98.3 to 98.7%, 79.2 to 71.8%, 7.64 to 10.0%, 7.79 to 9.15%, 4.07 to 7.55% respectively. The water content of the of the biscuit ranges from 0.065 to 0.129%. Gluten free insect biscuits was produced from composite flour of sorghum and cirina forda species of caterpillar with the aim of encouraging the consumption of insect and tackling the challenge of Protein Energy Malnutrition ravaging the world with this insect which contain over 50% protein and other nutrients needed by the body.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent43hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/308389
dc.language.isoenhu_HU
dc.subjectinsecthu_HU
dc.subjectcirina forda larvahu_HU
dc.subjectbiscuithu_HU
dc.subjectsorghumhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleDevelopment of caterpillar flour food biscuithu_HU
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