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This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p < 0.05) than toasted and deep-fried samples. Insect-based cookie products integrated with blanched and boiled R. differens meal expressed higher digestibility (80.41% and 78.73%, respectively) that was comparable to that of commercial cookie products (control cookies-CTRC with 88.22%). Key volatile compounds common between the various cookie products included, nonanal, octanal, methyl-pyrazine, hexanal, tetradecane, 2-pentylfuran, 2-heptanone, 2E-octenal, 2E-heptenal and dodecane. Among the volatile compounds, pleasant aromas observed were 2E,4E-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried R. differens meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried R. differens. These findings underscore the significant influence of aroma compounds on consumer acceptability and preference for insect-based baked food products, which allows for future process-modification of innate aromas of insect-based meals to produce high-valued pleasant consumer driven market products. [ABSTRACT FROM AUTHOR]

Utilization of Ruspolia differens Serville as functional food ingredient is rapidly gaining popularity. This study evaluated the nutrient quality, microbial safety and consumers' acceptability of cereal-based cookies fortified with various processed products of R. differens meals. Cookies fortified with blanched, boiled, and toasted R. differens meals had higher protein, fat and energy levels, respectively, than the control cookies. Enrichment of cookies with differentially processed R. differens meals had elevated levels of isoleucine and leucine. Omega-3 fatty acid, methyl (9 Z ,12 Z ,15 Z)-octadecatrienoate, was detected only in cookies prepared from wheat-insect meals blends. Blanched and boiled R. differens meal significantly (p < 0.05) boosted iron (1.70-folds) and zinc (1.12–1.16-folds) contents of the cookies. The cookie products had reduced Enterobacteriaceae , S. aureus, yeast and mould with permissible exposure limits for human consumption. The overall acceptability of insect-enriched cookie product by male and female respondents ranged between 57 and 80%. The survey revealed that the flavour, colour, mouthfeels and texture of the cookie products were important motivation for consumers to accept grasshoppers as a food source. Further research on the flavour of cookie products enriched with grasshopper meal would be required to increase acceptability to market-driven consumer appealing food products. • Consumption of grasshopper (Ruspolia differens) is gaining popularity in over 21 African countries. • Blanched and boiled Ruspolia differens meal increased protein, iron, and zinc in cookie products. • Sufficient Omega-3 fatty acid levels were detected only in cookies integrated with R. differens meals. • Gendered analyses revealed 57-80% acceptability of fortified cookie products. • This confirms reduction in population-based neophobia for insect-based foods. [ABSTRACT FROM AUTHOR]