Potential of a powdered Mopane worms-breakfast meal blend as a nutritious porridge for children in Zambia

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.