Increasing nutritional value using alternative protein from sago worm in gluten-free biscuit products

Abstract This research aimed to study the nutritional value of sago worm ( Rhynchophorus Ferrugineus ) powder, evaluate quantity of protein supplementation derived from sago worm in gluten-free biscuit and determine the nutritional value of the gluten-free biscuit products supplemented with protein from sago worm. It was found that the nutritional value in sago worm powder consisting of carbohydrates (11.14%), protein (24.65%), fat (54.18 %), and ash (2.41%) based on total weight. Dietary fibre content was 6.61% and the total energy was 699.99 kilocalories/100 g. As regards physical and chemical properties, increase in inclusion of sago worm powder led to a decrease in moisture content and an increase in quantity of protein. Increasing the sago worm powder resulting to the colour of the biscuits became darker. The results showed that an increase in sago worm hardness and fracturability to decreased. Sensory evaluation using a 9-point hedonic scale showed that the gluten-free biscuit with 5% sago worm powder of the total weight had the highest score. In addition, the developed products contained moisture content, carbohydrate, fat, protein, dietary fibre and ash of 58.86, 32.56, 6.34, 6.61 and 1.02%. The energy value was found to 567.42 Kcal/100 g.