'Low protein staple foods' presentation slideshows

Development and microbiological load of composite flours from locusts, grasshoppers and malted finger millet

This study attempted the processing and inclusion of insects into a local staple food to endear them to the population. Mature desert locusts (Schistocerca gregaria) and migratory grasshoppers (Acanthacris ruficornis) reared at Egerton University were dried and ground into powder then used to develop composite flours with malted finger millet flour. Proximate analysis and protein digestibility tests of the composite flours were done and their microbial loads (total viable counts, TVC; coliforms; Lactic acid bacteria, LAB;

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