Potential of a Powdered Mopane Worms-Breakfast Meal Blend as a Nutritious Porridge for Children in Zambia
Keywords:
Breakfast Meal, Mopani Worms, Mumpa Musekese, Zambia, Composite blends
Abstract
In Zambia, the intake of animal-sourced proteins remains low in many households, despite their essential role in supporting physical growth, cognitive development in children, and overall health in adults. Among edible insects, Mopane worms are widely consumed and offer a protein content comparable to that of conventional meats. However, there is limited research on incorporating Mopane worms into cereal-based foods such as porridge to enhance their nutritional value, and little is known about the nutritional composition and consumer acceptability of such products. This study investigated the nutritional attributes and consumer acceptance of porridge made from two Mopane worm breakfast meal composite blends and one conventional breakfast meal. Mopane worms (variety Mumpa kaseke) were sourced from Muchinga Province and processed under clean, dry conditions. Two composite blends were formulated following World Food Programme super cereal guidelines: MB80 (80% breakfast meal and 20% Mopane worm powder) and MB75 (75% breakfast meal and 25% Mopane worm powder). The samples were analyzed in triplicate for proximate composition and mineral content (calcium, iron, and zinc) using AOAC (2005) methods. Consumer acceptability was also assessed for the three porridge types. Results indicated that Mopane worm powder had a high protein content (55.60 ± 4.01%). The MB80 and MB75 composite blends contained 16.74 ± 1.98% and 19.04 ± 1.11% protein, respectively. MB75 had higher iron content (1.74 ± 0.74%) than MB80 (1.04 ± 0.19%), while MB80 had more zinc (0.57 ± 0.11%) than MB75 (0.41 ± 0.74%). Statistically significant differences (p < 0.05) were found in proximate and mineral composition across the three samples. Between MB80 and MB75, only moisture, ash, and crude fiber differed significantly. In terms of sensory attributes, consumer acceptability ratings for aroma, taste, and overall preference showed no significant differences (p < 0.05) among the three porridge types. Similarly, there were no significant differences between MB80 and MB75 in terms of consumer ratings for any attribute. In conclusion, the inclusion of Mopane worm powder into breakfast meals significantly improved the nutritional content of porridge, especially in protein, fat, and fibre, while maintaining consumer acceptability. These findings highlight the potential of insect-based composite flours as a sustainable approach to enhancing dietary protein intake and addressing malnutrition in low-income settings.References
1. Mitsuhashi, J. (2016). Edible insects of the world (1st edition). CRC Press. https://doi.org/10.1201/9781315367927
2. Siulapwa, N., Mwambungu, A., Lungu, E., & Sichilima, W. (2014). Nutritional Value of Four Commoner Edible Insects in Zambia. International Journal of Science and Research, 3(6), 876–884.
3. Tembo, M. (2013, March 20). Delicious insects of Zambia. Hunger For Culture. https://hungerforculture.com/delicious-insects-of-zambia/
4. Kouřimská, L., & Adámková, A. (2016). Nutritional and sensory quality of edible insects. NFS Journal, 4, 22–26. https://doi.org/10.1016/j.nfs.2016.07.001
5. Engström, A. (2019, February 4). The Eating insects startups: Here is the list of Entopreneurs around the world! Bug Burger - äta insekter! https://www.bugburger.se/foretag/the-eating-insects-startups-here-is-the-list-of-entopreneurs-around-the-world/
6. Bhandari, B., Bansal, N., Zhang, M., & Schuck, P. (2013). Handbook of food powders. Elsevier Science. http://www.totalboox.com/book/id-2326321368040037175
7. Guidelines on food fortification with micronutrients. (2006). World Health Organization. https://www.who.int/publications-detail-redirect/9241594012
8. Bukkens, Sandra G. F. (1997). The nutritional value of edible insects. Ecology of Food and Nutrition, 36(2–4), 287–319. https://doi.org/10.1080/03670244.1997.9991521
9. Cheelo, C., McKee, D., Sanni, M., & Cheelo, M. (2018). Affordability of protein-rich foods: Evidence from Zambia. Commonwealth Development Corporation (CDC). https://assets.cdcgroup.com/wp-content/uploads/2018/12/14110951/Affordability-of-Protein-Rich-Foods-Evidence-from-Zambia.pdf
10. Zambia Nutrition Profile. Nutrition and Consumer Protection Division FAO, (2009), file:///C:/Users/user/Documents/Career/UNZA%20undergraduate%20material/UNZA%20undergraduate/5TH%20YEAR/AGF5004/research%20project%20references/nutrition%20country%20profile%20Zambia.pdf.
11. Ahmed, S., Sarma, H., Hasan, Z., Rahman, M., Ahmed, M. W., Islam, M. A., Djimeu, E. W., Mbuya, M. N., Ahmed, T., & Khan, J. A. (2021). Cost-effectiveness of a market-based home fortification of food with micronutrient powder program in Bangladesh. Public Health Nutrition, 24(S1), s59–s70. https://doi.org/10.1017/S1368980020003602
12. Halloran, A., Flore, R., Vantomme, P., & Roos, N. (Eds.). (2018). Edible insects in sustainable food systems. Springer Science+Business Media.
13. Technical Specifications for the manufacture of: SUPER CEREAL CORN SOYA BLEND WIGH SUGAR- 25KG. (2020). World Food Program. https://docs.wfp.org/api/documents/WFP-0000100299/download/
14. AOAC International. (2005). Official Methods of Analysis (18th ed.). AOAC International.
15. Sena, L. P., Van der jagt, D. J., Rivera, C., Tsin, I., Muhamadu, A. T. C., Mahamadou, O., Millson, M., Pastuszyn,A., & Glew, R. H. (1998). Analysis of nutritional components of eigt famine foods of the republic of Niger.Plant Foods Human Nutrition, 52, 17-30. https://doi.org/10.1023/A:1008010009170
16. Nyau V., Mwelwa-Zgambo L., Chirwa-Moonga T., Nthani D., Prakash S., Rodrigues J., et al.. (2020). Some nutritional and physical properties of different Zambian market classes of Bambara groundnut (Vigna subterranea). J. Food Res. 9, 34–40. doi: 10.5539/jfr.v9n1p34
17. Netshiheni, K. R., Mashau, M. E., & Jideani, A. I. O. (2018). Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders. Nutrition & Food Science, 49(4), 654–667. https://doi.org/10.1108/NFS-07-2018-0200
18. Hlongwane, Z. T., Slotow, R., & Munyai, T. C. (2020). Nutritional composition of edible insects consumed in Africa: A systematic review. Nutrients, 12(9), 2786. https://doi.org/10.3390/nu12092786
19. Zambia food composition tables-4th edition. (2009). NFNC. https://www.nfnc.org.zm/download/zambia-food-composition-tables-4th-edition/
20. Mkandawire, N. L., Nkunika, P. O. Y., & Banda, D. (2018). Compositional analyses of traditionally fire-treated and dried Mopane worms harvested in Northern and Central regions of Zambia. http://aaun.edu.au/wp-content/uploads/2018/02/Compositional-analyses-of-traditionally-smoked-and-dried-Mopane.pdf
21. Enyisi, S., Umoh, V. J., Whong, C. M. Z., Abdullahi, O. I., & Alabi, O. (2014). Chemical and nutritional value of maize and maize products obtained from selected markets in Kaduna State, Nigeria. African Journal of Food Science and Technology, Volume 5(4), 100–104. https://doi.org/http:/dx.doi.org/10.14303/ajfst.2014.029
22. Zambia Food-Based Dietary Guidelines Technical Recommendations. (2021). Zambia Ministry of Agriculture.
23. Newman, T. (2020, January 28). Calcium: Health benefits, foods, and deficiency. https://www.medicalnewstoday.com/articles/248958
24. Richards, C., & Bellack, S. (2016). Malnutrition in Zambia. Save the Children
25. Food and Agriculture Organization of the United Nations (Ed.). (1992). Maize in human nutrition. Food and Agriculture Organization of the United Nations.
26. Creusen, M. E. H., & Schoormans, J. P. L. (2005). The different roles of product appearance in consumer choice*. Journal of Product Innovation Management, 22(1), 63–81. https://doi.org/10.1111/j.0737-6782.2005.00103.x
27. Mason, Nicole M., and Thomas S. Jayne, editors. (2009) Staple Food Consumption Patterns in Urban Zambia: Results from the 2007/2008 Urban Consumption Survey.
2. Siulapwa, N., Mwambungu, A., Lungu, E., & Sichilima, W. (2014). Nutritional Value of Four Commoner Edible Insects in Zambia. International Journal of Science and Research, 3(6), 876–884.
3. Tembo, M. (2013, March 20). Delicious insects of Zambia. Hunger For Culture. https://hungerforculture.com/delicious-insects-of-zambia/
4. Kouřimská, L., & Adámková, A. (2016). Nutritional and sensory quality of edible insects. NFS Journal, 4, 22–26. https://doi.org/10.1016/j.nfs.2016.07.001
5. Engström, A. (2019, February 4). The Eating insects startups: Here is the list of Entopreneurs around the world! Bug Burger - äta insekter! https://www.bugburger.se/foretag/the-eating-insects-startups-here-is-the-list-of-entopreneurs-around-the-world/
6. Bhandari, B., Bansal, N., Zhang, M., & Schuck, P. (2013). Handbook of food powders. Elsevier Science. http://www.totalboox.com/book/id-2326321368040037175
7. Guidelines on food fortification with micronutrients. (2006). World Health Organization. https://www.who.int/publications-detail-redirect/9241594012
8. Bukkens, Sandra G. F. (1997). The nutritional value of edible insects. Ecology of Food and Nutrition, 36(2–4), 287–319. https://doi.org/10.1080/03670244.1997.9991521
9. Cheelo, C., McKee, D., Sanni, M., & Cheelo, M. (2018). Affordability of protein-rich foods: Evidence from Zambia. Commonwealth Development Corporation (CDC). https://assets.cdcgroup.com/wp-content/uploads/2018/12/14110951/Affordability-of-Protein-Rich-Foods-Evidence-from-Zambia.pdf
10. Zambia Nutrition Profile. Nutrition and Consumer Protection Division FAO, (2009), file:///C:/Users/user/Documents/Career/UNZA%20undergraduate%20material/UNZA%20undergraduate/5TH%20YEAR/AGF5004/research%20project%20references/nutrition%20country%20profile%20Zambia.pdf.
11. Ahmed, S., Sarma, H., Hasan, Z., Rahman, M., Ahmed, M. W., Islam, M. A., Djimeu, E. W., Mbuya, M. N., Ahmed, T., & Khan, J. A. (2021). Cost-effectiveness of a market-based home fortification of food with micronutrient powder program in Bangladesh. Public Health Nutrition, 24(S1), s59–s70. https://doi.org/10.1017/S1368980020003602
12. Halloran, A., Flore, R., Vantomme, P., & Roos, N. (Eds.). (2018). Edible insects in sustainable food systems. Springer Science+Business Media.
13. Technical Specifications for the manufacture of: SUPER CEREAL CORN SOYA BLEND WIGH SUGAR- 25KG. (2020). World Food Program. https://docs.wfp.org/api/documents/WFP-0000100299/download/
14. AOAC International. (2005). Official Methods of Analysis (18th ed.). AOAC International.
15. Sena, L. P., Van der jagt, D. J., Rivera, C., Tsin, I., Muhamadu, A. T. C., Mahamadou, O., Millson, M., Pastuszyn,A., & Glew, R. H. (1998). Analysis of nutritional components of eigt famine foods of the republic of Niger.Plant Foods Human Nutrition, 52, 17-30. https://doi.org/10.1023/A:1008010009170
16. Nyau V., Mwelwa-Zgambo L., Chirwa-Moonga T., Nthani D., Prakash S., Rodrigues J., et al.. (2020). Some nutritional and physical properties of different Zambian market classes of Bambara groundnut (Vigna subterranea). J. Food Res. 9, 34–40. doi: 10.5539/jfr.v9n1p34
17. Netshiheni, K. R., Mashau, M. E., & Jideani, A. I. O. (2018). Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders. Nutrition & Food Science, 49(4), 654–667. https://doi.org/10.1108/NFS-07-2018-0200
18. Hlongwane, Z. T., Slotow, R., & Munyai, T. C. (2020). Nutritional composition of edible insects consumed in Africa: A systematic review. Nutrients, 12(9), 2786. https://doi.org/10.3390/nu12092786
19. Zambia food composition tables-4th edition. (2009). NFNC. https://www.nfnc.org.zm/download/zambia-food-composition-tables-4th-edition/
20. Mkandawire, N. L., Nkunika, P. O. Y., & Banda, D. (2018). Compositional analyses of traditionally fire-treated and dried Mopane worms harvested in Northern and Central regions of Zambia. http://aaun.edu.au/wp-content/uploads/2018/02/Compositional-analyses-of-traditionally-smoked-and-dried-Mopane.pdf
21. Enyisi, S., Umoh, V. J., Whong, C. M. Z., Abdullahi, O. I., & Alabi, O. (2014). Chemical and nutritional value of maize and maize products obtained from selected markets in Kaduna State, Nigeria. African Journal of Food Science and Technology, Volume 5(4), 100–104. https://doi.org/http:/dx.doi.org/10.14303/ajfst.2014.029
22. Zambia Food-Based Dietary Guidelines Technical Recommendations. (2021). Zambia Ministry of Agriculture.
23. Newman, T. (2020, January 28). Calcium: Health benefits, foods, and deficiency. https://www.medicalnewstoday.com/articles/248958
24. Richards, C., & Bellack, S. (2016). Malnutrition in Zambia. Save the Children
25. Food and Agriculture Organization of the United Nations (Ed.). (1992). Maize in human nutrition. Food and Agriculture Organization of the United Nations.
26. Creusen, M. E. H., & Schoormans, J. P. L. (2005). The different roles of product appearance in consumer choice*. Journal of Product Innovation Management, 22(1), 63–81. https://doi.org/10.1111/j.0737-6782.2005.00103.x
27. Mason, Nicole M., and Thomas S. Jayne, editors. (2009) Staple Food Consumption Patterns in Urban Zambia: Results from the 2007/2008 Urban Consumption Survey.
Published
2025-06-19
How to Cite
1.
Salasini Y, Miyoba N, Hamaimbo B, Nyau V. Potential of a Powdered Mopane Worms-Breakfast Meal Blend as a Nutritious Porridge for Children in Zambia. Journal of Agricultural and Biomedical Sciences [Internet]. 19Jun.2025 [cited 26Jul.2025];9(2). Available from: https://journals.unza.zm/index.php/JABS/article/view/1294
Section
Agriculture Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright: ©️ JABS. Articles in this journal are distributed under the terms of the Creative Commons Attribution License Creative Commons Attribution License (CC BY), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.