Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket () Meal for Food.

Currently, no data exist on the utilization of the newly described cricket species () meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.