10th U6+ Consortium of African Universities International Conference

Mopane worms (Gonimbrasia belina) are a good source of key nutrients and have been known to make significant contributions to the diets of sub-Saharan African communities. However, an in-depth characterisation with respect to their nutritional and functional properties remains scant. This study investigated the nutritional composition, techno‑functional attributes, physicochemical properties, and thermal behaviour of wheat-mopane composite flours (MW5%, MW10%, MW15%, MW20%), wheat flour (WF), and yellow mopane worm powder (MWF). Protein, ash, and fat contents varied widely across samples, with ranges of 14.99-43.39%, 1.05-7.97%, and 0.18-5.22%, respectively. While moisture and energy content depicted no significant differences (p < 0.05), MWF exhibited significantly lower carbohydrate levels. Enrichment with MWF enhanced the mineral profile of the composite flours, particularly for Na, K, P, Zn, and Fe, and increased essential amino acids such as lysine (0.58-1.55 g/100 g), a key limiting nutrient in cereal‑based diets. Colour analysis revealed significant increases (p < 0.05) in lightness, redness, and yellowness with higher MWF incorporation. Bulk density (0.57-0.76 g/mL), water activity (0.56-0.63), and pH (5.77-6.12) remained within acceptable ranges. MW15% and MW20% demonstrated significantly improved oil‑binding capacity and foaming stability, while MWF exhibited the highest water‑binding capacity. Conversely, foaming capacity, emulsifying capacity, and emulsifying stability decreased with higher MWF content. Pasting properties indicated that MW5%, MW10%, and MW15% had peak, trough and set viscosity profiles comparable to WF, suggesting their suitability for dough‑based applications. Thermal analysis (TGA and DSC) revealed strong thermal stability in MWF, with both endothermic and exothermic transitions observed across all samples. FT‑IR spectroscopy confirmed prominent amide I and II bands in high‑protein MWF, contrasting with weaker protein‑associated absorption in WF.