10th U6+ Consortium of African Universities International Conference

Understanding how insect powders interact with cereal matrices is essential for their integration into processed foods. This study investigated how Tenebrio molitor powder alters structure–function relationships in wheat-based composite flours. Composite flours containing 10, 20, and 30% T. molitor powder were analysed for compositional, physicochemical, techno-functional, thermal, and structural properties using standard analytical techniques, RVA, TGA, and FT-IR. Statistical significance was assessed at p < 0.05, and multivariate analyses were applied. Mealworm substitution significantly increased protein, fat, ash, and energy content relative to wheat flour (p < 0.05), while carbohydrate content declined proportionally (p < 0.05). Water activity decreased significantly at ≥20% inclusion (p < 0.05), indicating improved shelf-stability potential. Peak viscosity decreased from approximately 2500 cP in wheat flour to below 800 cP at 30% substitution (p < 0.05), with significant reductions in breakdown and setback viscosities (p < 0.05). TGA revealed delayed thermal degradation and higher residual mass in mealworm-rich formulations. FT-IR spectra showed progressive intensification of amide I and lipid-associated bands with increasing inclusion, confirming structural integration of insect macromolecules. PCA revealed clear clustering by inclusion level, with PC1 and PC2 accounting for 80.4% of the variance. T. molitor powder restructures wheat flour systems in a concentration-dependent manner. Moderate inclusion levels preserve functional performance while enabling meaningful nutritional enhancement.