Exploring innovative protein sources to combat global malnutrition through enriched high-energy foods
Nutritional Analysis
Scientific Comparison
Data Visualization
Imagine a simple biscuit—a everyday snack—transformed into a powerful tool to combat global malnutrition.
With nearly 150 million children under five suffering from stunted growth and millions more affected by micronutrient deficiencies, the need for innovative nutritional solutions has never been more urgent 2 . Traditionally, skimmed milk powder has been the go-to ingredient for boosting protein in therapeutic foods, but it remains expensive and out of reach for many of the world's most vulnerable populations 2 . Now, an unexpected contender has entered the ring: edible insects.
Children under five suffering from stunted growth worldwide
People worldwide regularly consume insects as part of traditional diets 4
As the global population continues to grow, traditional livestock farming faces sustainability challenges related to land use, water consumption, and greenhouse gas emissions 4 . Enter edible insects—a nutritional powerhouse that requires significantly fewer resources to farm. This article explores the fascinating scientific journey to create better fortified foods by pitching two very different protein sources against each other in the race to improve the nutritional, sensory, and microbial qualities of high-energy rice biscuits.
Skimmed milk powder has long been the gold standard for nutritional enrichment in food aid and therapeutic products. It's produced by removing water and fat from whole milk, leaving behind a concentrated powder rich in high-quality proteins, calcium, and vitamins.
Skimmed milk contains approximately 3.4 grams of protein per 100 grams and is an excellent source of calcium, providing 122mg per 100 grams—over 39 times more calcium than white rice . Its neutral flavor and well-understood functional properties make it a reliable ingredient for improving both the nutritional profile and texture of enriched foods.
While the idea of eating insects may trigger hesitation in Western cultures, approximately 2 billion people worldwide regularly consume insects as part of their traditional diets 4 . From crickets and mealworms to grasshoppers and caterpillars, these small creatures pack a serious nutritional punch.
They're not only rich in protein but also contain valuable fatty acids, vitamins, and mineral salts 4 . The most promising insect species for food enrichment include crickets, mealworms, grasshoppers, and African emperor moth caterpillars.
| Nutrient | Skimmed Milk Powder | Edible Insect Powder (Cricket) |
|---|---|---|
| Protein | 3.4g/100g | 55-65g/100g 2 |
| Fat | Low | Varies by species (13-33g/100g) |
| Calcium | 122mg/100g | Varies (35-100mg/100g) |
| Iron | 0.03mg/100g | 5-15mg/100g |
| Zinc | Moderate | High |
| Key Features | High-quality protein, rich in calcium | Complete protein, rich in iron and zinc |
To objectively compare these two protein sources, food scientists have designed controlled experiments creating multiple biscuit formulations. The goal is straightforward but scientifically rigorous: create several versions of high-energy rice biscuits, some enriched with skimmed milk powder, others with various types of edible insect powder, and compare them to a control biscuit with no enrichment.
The insect powder is created through a process of freeze-drying, roasting, or blanching followed by fine grinding to achieve a consistency similar to skimmed milk powder 5 . Similarly, the rice is milled into flour, which serves as the carbohydrate base for the biscuits.
Researchers create multiple biscuit formulations:
The dough is prepared by creaming fat and sugar, then adding dry ingredients. The dough is sheeted, cut into uniform shapes, and baked at controlled temperatures.
After baking, the biscuits undergo comprehensive evaluation:
This systematic approach allows researchers to make direct comparisons between the different enrichment strategies while controlling for other variables that might affect the final product quality.
Both skimmed milk and insect powders significantly boost the nutritional profile of rice biscuits, though through different nutritional pathways. Skimmed milk-enriched biscuits show marked improvements in calcium and high-quality protein, addressing bone health and muscle development needs. Insect-enriched biscuits, meanwhile, provide not only protein but also address iron deficiency and zinc deficiency—two critical micronutrient deficiencies affecting children in developing regions 2 .
Research indicates that insect-enriched formulations consistently exceed the daily recommended amount of protein and fat for children's complementary foods 2 . One study on cricket-enriched biscuits found they provided not only complete protein but also significantly increased iron and zinc levels compared to both control and milk-enriched varieties.
| Nutrient | Control Biscuit | Skimmed Milk Biscuit | Insect-Enriched Biscuit |
|---|---|---|---|
| Energy (kcal) | 450-470 | 460-480 | 470-490 |
| Protein (g) | 6-8 | 12-15 | 14-18 |
| Fat (g) | 15-18 | 16-19 | 17-21 |
| Iron (mg) | 1.5-2 | 1.5-2 | 5-8 |
| Zinc (mg) | 1-1.5 | 1-1.5 | 3-5 |
| Calcium (mg) | 20-30 | 150-200 | 50-100 |
Perhaps the most critical question is whether children would actually eat these nutritionally enhanced biscuits. Surprisingly, multiple studies have shown good acceptance of insect-enriched products, especially when the insect powder is incorporated into familiar foods.
Research indicates that biscuits with up to 10% insect powder and milk-enriched biscuits with 10-20% substitution are generally acceptable to consumers 5 . The texture of insect-enriched biscuits tends to be slightly harder and less cohesive than milk-enriched varieties, which can be modified through recipe adjustments 1 .
In one Kenyan study, children showed comparable acceptance for cricket-based biscuits and milk-based biscuits, especially when the products were presented in an appealing format 2 . This finding is significant because it suggests that with proper formulation and presentation, insect-enriched foods can overcome the "yuck factor" often associated with entomophagy (eating insects) in some cultures.
For any therapeutic food product, safety and shelf stability are paramount. Research on cereal bran-incorporated biscuits provides relevant insights, showing that properly packaged biscuits remain safe with microbial counts "far below the permissible limits up to three months of storage" 3 .
Packaging material plays a crucial role in maintaining biscuit quality. Studies comparing high-density polyethylene (HDPE) and aluminum laminate packaging found both materials effective at preserving biscuit quality for up to three months when stored at room temperature 3 . Free fatty acid content—a marker of rancidity—remained within acceptable limits for most formulations during this period, with the exception of some full-fat rice bran formulations.
| Parameter | Control Biscuit | Skimmed Milk Biscuit | Insect-Enriched Biscuit |
|---|---|---|---|
| Moisture Content | 3-4% | 3-4% | 3-5% |
| Free Fatty Acids | Below permissible limits | Below permissible limits | Below permissible limits |
| Microbial Count | Well below safety limits | Well below safety limits | Well below safety limits |
| Sensory Acceptance | Slight decrease | Slight decrease | Slight decrease but remains acceptable |
Creating and testing these enriched foods requires specialized materials and methods. Here are some key tools and reagents that scientists use in this important work:
Used to create uniform flour from grains like rice and barley with consistent particle size, crucial for standardized baking experiments 3 .
Preserves the nutritional quality of insect powders by removing water through sublimation without high heat that could damage proteins and vitamins 5 .
Precisely measures mechanical properties like hardness, cohesiveness, and brittleness of biscuits using Texture Profile Analysis (TPA) 1 .
Uses food-grade hexane to create defatted bran or insect powders, allowing researchers to adjust the fat content of ingredients for different nutritional needs 3 .
Including nutrient agar and incubation equipment to conduct total plate counts, ensuring products meet food safety standards throughout their shelf life 3 .
Controlled environments where trained panels or target consumers can taste products and provide feedback on acceptability using standardized scoring systems.
The scientific exploration of alternative protein sources for enriched foods represents more than just academic curiosity—it addresses real-world problems of food security, sustainability, and accessibility.
While skimmed milk powder continues to be a valuable nutritional supplement, edible insect powders offer a promising alternative that may be more sustainable, affordable, and culturally appropriate in some regions where malnutrition is most prevalent.
The European Food Safety Authority has recognized this potential, with multiple insect species currently in the risk assessment stage for approval as novel foods 4 . As regulatory frameworks evolve and consumer acceptance grows, we may see an increasing variety of insect-enriched products on the market.
What's particularly exciting is that this research highlights how traditional food vehicles like biscuits can be transformed into life-saving nutritional interventions. Whether through skimmed milk or insect powders, food scientists continue to develop innovative strategies to fight global malnutrition—one biscuit at a time. The future of food enrichment may well involve a diverse portfolio of ingredients, each selected for its nutritional profile, sustainability, and cultural appropriateness for different populations around the world.