Proximate, Functional, and Amino Acid Analysis of Fermented Maize Blended with Termite Protein Hydrolysate and Carrot Flour

Abstract

The objective of this study was to evaluate fermented maize, termite protein hydrolysate and carrot flour. Edible termites were washed, drained, roasted to remove the fur, cooled and milled into whole termite protein meal (TPM.). The protein meal was then defatted using acetone to obtain defatted termite protein meal (DTPM). Termite protein hydrolysate (TPH) was produced by hydrolyzing DTPM with pepsin and pancreatin enzymes to mimic GIT digestion of proteins in humans. The termite protein hydrolysate was then blended with fermented maize flour and carrot flour. The blends were evaluated for proximate composition, functional properties, and amino acid composition. The results showed that the protein content of the blends ranged between 7.05 to 33.65%. The result of the functional properties showed values for water and oil absorption capacities to range between 2.01 - 3.68% and 1.38 to 2.76%, respectively. The bulk density and swelling index ranged from 0.72-0.90% and 6.62- 6.01%, while the foaming capacity value ranged between 15.21 to 16.19%, respectively The result of the amino acids indicated that the blended samples were rich in lysine (3.26 to 3.31 mg/ 100 g), leucine (4.18 to 4.23m g/ 100 g), valine (3.01 to 3.18 g/ 100 g), aspartic acid (3.32 to 3.32 g/100g), alanine (3.11 to 3.08 g/ 100 g), and glutamic acid (3.06 to 3.15 g/ 100 g), respectively. The study recommended that termite protein hydrolysate supplemented with carrot flour should be used as a functional food and neutraceutical to help prevent or manage “civilization disease” like diabetes.