Table Info

Table 6.

Fatty acid composition of GF oat-based wraps filled with beef (GF_W_B), chicken (GF_W_C), fish (GF_W_F), PWL (GF_W_PWL), and SWP (GF_W_SWP)

Fatty acids (%)	GF_W_B	GF_W_C	GF_W_F	GF_W_PWL	GF_W_SWP
Saturated fatty acids
Butyric acid (C4:0)	1.1	1.53	1.29	1.67	1.75
Caproic acid (C6:0)	1.26	1.45	1.41	1.76	1.96
Caprylic acid (C8:0)	0.73	1.32	1.28	1.67	1.66
Capric acid (10.0)	3.59	4.25	3.3	4.02	3.55
Lauric acid (12:0)	5.18	6.32	4.76	6.49	5.95
Tridecanoic acid (13:0)	3.75	4.59	4.42	5.25	5.12
Myristic acid (14:0)	1.94	2.41	1.33	1.71	1.88
Palmitic acid (14:0)	9.79	7.2	8.59	7.62	7.07
Heptadecanoic acid (17:0)	6.03	4.64	5.11	4.27	5.95
Stearic acid (C18:0)	3.51	5.37	4.78	4.31	4.62
Arachidic acid (20:0)	13.48	10.05	11.92	10.22	11.32
Heneicosanoic acid (C21:0)	1.91	1.8	1.09	2.3	0.92
Behenic acid (C22:0)	0.92	1.59	1.41	1.6	2.18
£SFA	53.19	52.52	50.69	52.89	53.93
MUFAs
cis-10-Pentadecanoic acid (C15:1)	5.31	4.34	4.62	4.8	4.28
Palmitoleic acid (16:1)	3.25	3.51	3.55	3.92	4.25
Oleic acid (C18:1)	20.18	14.86	18.98	14.62	16.66
cis-11-Eicosenoic acid (20:1)	3.04	3.37	2.29	3.85	3.18
£ MUFA	31.78	26.08	29.44	27.19	28.37
PUFAs
Linoleic acid (C18:2)	6.66	9.75	6.92	10.05	8.92
Gamma-linolenic acid	1.26	1.71	2.15	2.15	1.62
Alpha-linolenic acid (C18:3)	6.89	7.2	7.04	6.68	7.76
cis-11-14-Eicosadienoic acid (C20:2)	6.39	4.38	5.62	4.6	4.9
£ PUFA	21.2	23.04	21.73	23.48	23.2

GF: gluten-free; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid; PWL: palm weevil larvae; SWP: Mulberry Silkworm pupae

Supplementary materials

The supplementary material for this article is available at: https://www.explorationpub.com/uploads/Article/file/101078_sup_1.pdf.

Declarations

Author contributions

OA: Conceptualization, Formal analysis, Investigation, Methodology, Project administration, Resources, Writing—review & editing, Validation, Supervision. AF: Resources, Writing—review & editing, Validation, Supervision. TO: Investigation, Data curation, Writing—original draft. ET: Investigation, Data curation, Writing—original draft. TA: Investigation, Data curation, Writing—original draft. DA: Formal analysis, Writing—review & editing, Visualization. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Informed consent was obtained from participants to participate in the sensory evaluation of the wraps.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

Not applicable.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

References

Kosová K, Leišová-Svobodová L, Dvořáček V. Oats as a Safe Alternative to Triticeae Cereals for People Suffering from Celiac Disease? A Review. Plant Foods Hum Nutr. 2020;75:131–41. [DOI] [PubMed]

La Vieille S, Pulido OM, Abbott M, Koerner TB, Godefroy S. Celiac Disease and Gluten-Free Oats: A Canadian Position Based on a Literature Review. Can J Gastroenterol Hepatol. 2016;2016:1870305. [DOI] [PubMed] [PMC]

Zhang K, Dong R, Hu X, Ren C, Li Y. Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing. Foods. 2021;10:1304. [DOI] [PubMed] [PMC]

Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, et al. The utilization of oat for the production of wholegrain foods: Processing technology and products. Food Front. 2022;3:28–45. [DOI]

Sadiq Butt M, Tahir-Nadeem M, Khan MK, Shabir R, Butt MS. Oat: unique among the cereals. Eur J Nutr. 2008;47:68–79. [DOI] [PubMed]

Paudel D, Dhungana B, Caffe M, Krishnan P. A Review of Health-Beneficial Properties of Oats. Foods. 2021;10:2591. [DOI] [PubMed] [PMC]

Tosh SM, Bordenave N. Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota. Nutr Rev. 2020;78:13–20. [DOI] [PubMed]

Munir M, Nadeem M, Qureshi TM, Qayyum A, Suhaib M, Zeb F, et al. Addition of Oat Enhanced the Physico-Chemical, Nutritional and Sensory Qualities of Date Fruit Based Snack Bars. J Food Nutr Res. 2018;6:271–6. [DOI]

Botha N. Quality and potential health benefits of wraps made from wheat low grade flour with added xanthan gum [dissertation]. University of Pretoria; 2014.

10.

Boukid F. Flatbread - A canvas for innovation: A review. Appl Food Res. 2022;2:100071. [DOI]

11.

Kahlon TS, Chiu MM. Whole-Grain Gluten-free flat breads. CFW. 2012;57:6–9. [DOI]

12.

Rumpold BA, Schlüter OK. Potential and challenges of insects as an innovative source for food and feed production. IFSET. 2013;17:1–11. [DOI]

13.

van Huis A. Potential of insects as food and feed in assuring food security. Annu Rev Entomol. 2013;58:563–83. [DOI] [PubMed]

14.

Wu X, He K, Velickovic TC, Liu Z. Nutritional, functional, and allergenic properties of silkworm pupae. Food Sci Nutr. 2021;9:4655–65. [DOI] [PubMed] [PMC]

15.

Köhler R, Kariuki L, Lambert C, Biesalski HK. Protein, amino acid and mineral composition of some edible insects from Thailand. JAPE. 2019;22:372–8. [DOI]

16.

Akande AO, Jolayemi OS, Adelugba VA, Akande ST. Silkworm pupae (Bombyx mori) and locusts as alternative protein sources for high-energy biscuits. JAPE. 2020;23:234–41. [DOI]

17.

Akande OA, Falade OO, Badejo AA, Adekoya I. Assessment of Mulberry Silkworm Pupae and African Palm Weevil larvae as alternative protein sources in snack fillings. Heliyon. 2020;6:e03754. [DOI] [PubMed] [PMC]

18.

Chamoun L, Karboune S, Lutterodt HE, Melgar‐Quinonez H. Nutritional composition and consumer acceptance of tomato paste fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) in the Ashanti region, Ghana. Food Sci Nutr. 2023;11:4583–95.

19.

Association of Analytical Chemists (AOAC). Official Methods of Analysis. AOAC Washington, DC, USA: AOAC Publisher; 2004.

20.

Association of Official Analytical Chemist (AOAC). Official Methods of Analysis of the Analytical Chemist International, 19th ed. Washington DC, USA; 2012.

21.

Pearson D. The chemical analysis of foods. 7th ed. Churchill Livingstone; 1976.

22.

Okalebo JR, Gathua KW, Woomer PL. Laboratory methods of soil and plant analysis: a working manual second edition. Sacred Africa: Nairobi; 2002.

23.

Chamlagain B, Edelmann M, Kariluoto S, Ollilainen V, Piironen V. Ultra-high performance liquid chromatographic and mass spectrometric analysis of active vitamin B12 in cells of Propionibacterium and fermented cereal matrices. Food Chem. 2015;166:630–8. [DOI] [PubMed]

24.

Benderitter M, Maupoil V, Vergely C, Dalloz F, Briot F, Rochette L. Studies by electron paramagnetic resonance of the importance of iron in the hydroxyl scavenging properties of ascorbic acid in plasma: effects of iron chelators. Fundam Clin Pharmacol. 1998;12:510–6. [DOI] [PubMed]

25.

Yust MM, Pedroche J, Girón-Calle J, Vioque J, Millán F, Alaiz M. Determination of tryptophan by high-performance liquid chromatography of alkaline hydrolysates with spectrophotometric detection. Food Chem. 2004;85:317–20. [DOI]

26.

Raffetto M. The Glycemic Index Diet For Dummies. John Wiley & Sons; 2010.

27.

Salmerón J, Manson JE, Stampfer MJ, Colditz GA, Wing AL, Willett WC. Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. JAMA. 1997;277:472–7. [DOI] [PubMed]

28.

Harrigan WF, McCance ME. Laboratory Methods in Food and Dairy Microbiology. London: Academic Press; 1990.

29.

Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists. The Association; 2000.

30.

Mehta BM, Darji VB, Aparnathi KD. Comparison of five analytical methods for the determination of peroxide value in oxidized ghee. Food Chem. 2015;185:449–53. [DOI] [PubMed]

31.

Liu J, Yeo HC, Doniger SJ, Ames BN. Assay of aldehydes from lipid peroxidation: gas chromatography-mass spectrometry compared to thiobarbituric acid. Anal Biochem. 1997;245:161–6. [DOI] [PubMed]

32.

Sabolová M, Adámková A, Kouřimská L, Chrpová D, Pánek J. Minor lipophilic compounds in edible insects. Potr S J F Sci. 2016;10:400–6. [DOI]

33.

Kinyuru JN, Kenji GM, Njoroge SM, Ayieko M. Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (Macrotermes subhylanus) and Grasshopper (Ruspolia differens). FABT. 2010;3:778–82. [DOI]

34.

Banjo AD, Lawal OA, Songonuga EA. The nutritional value of fourteen species of edible insects in southwestern Nigeria. Afr J Biotechnol. 2006;5:298–301.

35.

FAO/WHO. Protein quality evaluation. Rome, Italy; FAO; 1991.

36.

Vahmani P, Mapiye C, Prieto N, Rolland DC, McAllister TA, Aalhus JL, et al. The scope for manipulating the polyunsaturated fatty acid content of beef: a review. JASB. 2015;6:1–13. [DOI]

37.

Zielińska E, Pankiewicz U, Sujka M. Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants (Basel). 2021;10:1122. [DOI] [PubMed] [PMC]

38.

Roncolini A, Milanović V, Cardinali F, Osimani A, Garofalo C, Sabbatini R, et al. Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread. PLoS One. 2019;14:e0211747. [DOI] [PubMed] [PMC]

39.

FAO. Report of the 21st Session of the Codex Alimentarius Committee on Fats and Oils. Kola Kinabala, Malaysia; 2009.

40.

Parker ME, Zobrist S, Lutterodt HE, Asiedu CR, Donahue C, Edick C, et al. Evaluating the nutritional content of an insect-fortified food for the child complementary diet in Ghana. BMC Nutr. 2020;6:7. [DOI]

41.

Smith SB, Lunt DK, Smith DR, Walzem RL. Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review. Meat Sci. 2020;163:108076. [DOI] [PubMed]

42.

Godswill AG, Somtochukwu IV, Ikechukwu AO, Kate EC. Health Benefits of Micronutrients (Vitamins and Minerals) and their Associated Deficiency Diseases: A Systematic Review. Int J Food Sci. 2020;3:1–32. [DOI]

43.

Kowalski S, Mikulec A, Mickowska B, Skotnicka M, Mazurek A. Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects. LWT. 2022;159:113220. [DOI]

44.

Kowalczewski PŁ, Gumienna M, Rybicka I, Górna B, Sarbak P, Dziedzic K, et al. Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder. Molecules. 2021;26:1184. [DOI] [PubMed] [PMC]

45.

Cozmuta AM, Nicula C, Peter A, Cozmuta LM, Nartea A, Kuhalskaya A, et al. Cricket and yellow mealworm powders promote higher bioaccessible fractions of mineral elements in functional bread. J Funct Foods. 2022;99:105310. [DOI]

46.

Akande OA. Comparison of Inclusion of Skimmed Milk and Edible Insects on the Nutritional, Sensory and Microbial Qualities of Enriched High Energy Rice Biscuits. European J Nutr Food Saf. 2024;16:85–94. [DOI]

47.

Zielińska E, Zieliński D, Jakubczyk A, Karaś M, Pankiewicz U, Flasz B, et al. The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters. Food Chem. 2021;345:128846. [DOI] [PubMed]

48.

Ghosh S, Lee SM, Jung C, Meyer-Rochow VB. Nutritional composition of five commercial edible insects in South Korea. JAPE. 2017;20:686–94. [DOI]

49.

Elemo BO, Elemo GN, Makinde MA, Erukainure OL. Chemical evaluation of African palm weevil, Rhychophorus phoenicis, larvae as a food source. J Insect Sci. 2011;11:146. [DOI]

50.

Williams JP, Williams JR, Kirabo A, Chester D, Peterson M. Chapter 3 - Nutrient Content and Health Benefits of Insects. In: Dossey AT, Morales-Ramos JA, Guadalupe Rojas M, editors. Insects as Sustainable Food Ingredients. San Diego: Academic Press; 2016. pp. 61–84. [DOI]

51.

Montevecchi G, Licciardello F, Masino F, Miron LT, Antonelli A. Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products. IFSET. 2021;69:102666. [DOI]

52.

Riekkinen K, Väkeväinen K, Korhonen J. The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects. Insects. 2022;13:590. [DOI] [PubMed] [PMC]

53.

Kolar MJ, Konduri S, Chang T, Wang H, McNerlin C, Ohlsson L, et al. Linoleic acid esters of hydroxy linoleic acids are anti-inflammatory lipids found in plants and mammals. J Biol Chem. 2019;294:10698–707. [DOI] [PubMed] [PMC]

54.

Ye Z, Xu YJ, Liu Y. Influences of dietary oils and fats, and the accompanied minor content of components on the gut microbiota and gut inflammation: A review. Trends Food Sci Technol. 2021;113:255–76. [DOI]

55.

Olotu I, Enujiugha V, Obadina A, Owolabi K. Fatty acid profile of gamma-irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth). Food Sci Nutr. 2014;2:786–91. [DOI]

56.

Cheseto X, Baleba SBS, Tanga CM, Kelemu S, Torto B. Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects. Foods. 2020;9:800. [DOI] [PubMed] [PMC]

57.

Kouřimská L, Adámková A. Nutritional and sensory quality of edible insects. NFS J. 2016;4:22–6. [DOI]

58.

Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, et al. Glycaemic index methodology. Nutr Res Rev. 2005;18:145–71. [DOI] [PubMed]

59.

Khan RS, Bril F, Cusi K, Newsome PN. Modulation of Insulin Resistance in Nonalcoholic Fatty Liver Disease. Hepatology. 2019;70:711–24. [DOI] [PubMed]

60.

Tenyang N, Tiencheu B, Mamat A, Mawamba LA, Ponka R. Effect of cooking methods on the nutritive value and lipid oxidation of two Cricket species consumed in Cameroon. Eur J Nutr Food Saf. 2021;13:11–23.