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Edible termite (Macrotermes nigeriensis), a protein-rich insect is a good source of micro and macronutrients. Quality and acceptability of biscuits produced from wheat-termite flour were evaluated. Wheat flour was enriched with edible termite to produce biscuits with varying amount of termite (100:00, 95:05, 90:10, 85:15 and 80:20). Biscuits were evaluated for chemical composition, physical characteristics and the sensory attributes. The wheat-termite biscuits showed significant difference in their moisture (3.50 – 5.01%), ash (0.72 – 3.32%), fibre (0.74 – 3.35%), fat (0.23 – 5.07%), protein (9.80 – 17.07%) carbohydrate (85.48 – 68.35%) and energy (791 – 719%) contents. The results of the nutrient analysis showed that most of the values increased with the increase in the level of edible termite inclusion. However, the carbohydrate and energy values decreased with the level of inclusion of termite flour. The result of the physical characteristics showed that the diameter increased (5.39 – 5.72 cm) as the thickness decreased (0.63 – 0.52 cm). The spread ratio of the biscuit increased, ranging from 8.55 – 11.00. The break strength of the biscuit reduced with an increase in the level of termite flour inclusion, ranged from 283 – 259 g. The weight also increased from 12.58 – 16.90 g. The result also showed that 5% termite biscuit compared favourably with the control regarding aroma, colour and overall acceptability, it was the most generally accepted sample with the increased level of termite, followed by the sample with 20% termite inclusion. The study has revealed edible termite is an excellent source of nutrients necessary for combating protein-energy-malnutrition rampant in our world today.