Functional properties and sensory evaluation of powdered akamu fortified with edible palm weevil (RHYCHOPHORUS PHOENICIS)

This study evaluated the functional properties and sensory acceptability of powdered akamu (fermented maize porridge) fortified with edible palm weevil (Rhynchophorus phoenicis) larvae powder as a potential complementary food. Yellow maize and fresh R. phoenicis larvae were processed into fine powders and blended at varying ratios (100:0, 95:5, 90:10, 85:15, 80:20) to formulate complementary food samples. Functional properties, including bulk density, oil absorption capacity, swelling index, gelatinization temperature and viscosity, were determined, while sensory evaluation assessed appearance, mouthfeel, aroma, taste and overall acceptability using a 9-point hedonic scale by 25 trained panelists. Results showed that fortification significantly influenced functional properties: bulk density decreased from 0.64 g/ml (control) to 0.40 g/ml (80:20 blend), indicating suitability for nutrient-dense complementary foods; oil absorption capacity increased from 2.35 g/ml to 2.92 g/ml, enhancing flavour retention and mouthfeel; swelling index, gelatinization temperature and viscosity were also significantly affected (p < 0.05). Sensory evaluation revealed that higher levels of fortification slightly reduced scores, with overall acceptability ranging from 6.80 (control) to 4.50 (80:20 blend), reflecting familiarity preference for unfortified akamu. The study demonstrates that R. phoenicis larvae can be successfully incorporated into powdered akamu to improve protein content and functional properties, offering a sustainable and nutritionally enriched complementary food option, though sensory optimization may be needed for higher fortification levels.

powdered akamu, Edible palm weevil, Functional properties, Sensory evaluation, Complementary foods.

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