Formulation and Characterisation of a Mushroom-based Pate Enriched with Macrotermes Subhyalinus
Abstract:
The aim of this work was to produce and characterise termite-enriched mushroom-based pâté. To achieve this, the following methodology was adopted. Six formulas were generated by incrementing the additions of edible mushrooms and termites, named P-100, P-80, P-60, P-40, P-20, and P-CO. Various parameters were then evaluated, including pH, water-holding capacity, oil-holding capacity, foaming capacity, emulsifying capacity, thiobarbituric index and nutritional parameters. The results showed that water retention capacity ranged from 27.98 to 80.98%, and pH values from 5.55 to 6.06. Foaming capacities ranged from 1.12 to 2.43, while emulsifying capacity and emulsion stability values ranged from 48.05 to 39.74% and 97.29% to 80.64% respectively. After cooking the pâtés, physico-chemical analyses revealed that protein content ranged from 0.8 to 8.8%, fat content from 8.87 to 29.16% and dry matter from 64.53% to 32.25%. The TBA index fluctuated between 0.73 mg MDA/kg and 0.14 mg MDA/kg. The textural analyses carried out on the different pâtés varied between 29.17 N and 7.05 N. The hedonic test carried out on the different pâtés led to the conclusion that all the pâtés were appreciated by the panelists, with the emphasis on the p-60 formulation. This study has shown that it is possible to formulate termite-based pâtés. This new product would significantly increase the protein content, which would lead to better feeding.
