Abstract

Cassava mahewu is a non-alcoholic fermented beverage used by school children, but it has low contents of protein and micronutrients. This study examined the effect of inclusion of African winged-termite (AWT) on the nutritional quality and acceptability of cassava mahewu. Cassava flour was replaced with AWT at varying proportions of 100:0 (as control), 90:10, 80:20, 70:30 and 60:40% and fermented to obtain cassava mahewu. After freeze drying, proximate and micronutrients were determined using standard methods. Sensory attributes were assessed using 9-point Hedonic scale. The proximate compositions showed an improvement (p<0.05) in crude protein (1.35 to 32.65), fibre (1.26 to 4.0), fat (1.56 to 19.15) and ash (1.47 to 4.04 g/100 g) following the addition of AWT at the highest ratio compared with the control. A decrease (P<0.05) in carbohydrate (84.90 to 15.65 g/100 g) was recorded. The iron (1.53-31.65), zinc (0.70-4.60), vitamin C (4.90-13.90) and riboflavin (0.40- 2.09 mg/100 g) increased with the addition of AWT. In terms of overall acceptability, inclusion at 70:30 was significantly (P<0.05) rated higher than other ratios. Inclusion of termite flour prior to fermentation, improved the nutritional and sensorial qualities of cassava mahewu and hence could be utilized to manage the widespread nutritional deficiency in developing countries.

Key words: Cassava mahewu, edible insects, termites, enrichment, fermentation, nutrient, sensory quality.