Nutritional Profile, Techno‐Functional, and Thermal Properties of Wheat Flour Enriched With Yellow Mopane Worm ( Gonimbrasia belina ) Powder

ABSTRACT

Mopane worms ( Gonimbrasia belina ) are a good source of key nutrients and have made significant contributions to the diets of sub‐Saharan African communities. The aim of this study was to evaluate yellow mopane worm powder (MWF) as a functional ingredient in wheat‐based composite flours by characterizing the nutritional, physicochemical, techno‐functional, pasting, and thermal properties of wheat flour (WF), MWF, and composite flours containing 5%, 10%, 15%, and 20% MWF substitution. Protein, ash, and fat contents varied 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). Enrichment with MWF enhanced the mineral profile of the composite flours, particularly for Na, K, P, Zn, and Fe, and increased essential amino acid content, including lysine (0.58–1.55 g/100 g), a key limiting nutrient in cereal‐based diets. Color 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 increasing MWF content. Pasting properties indicated that MW5%, MW10%, and MW15% had peak, trough, and set viscosity profiles comparable to those of 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.