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Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varying levels of meat powder from hen fed diet with insect (Hermetia illucens)-based meal. Crude protein and ash in bread increased with increasing inclusion of meat powder. Limiting amino acids like lysine and threonine in enriched bread products increased by 3.0–4.5 and 1.8–3.1-folds, respectively. Omega 3 fatty acids were significantly enhanced in bread fortified with meat powder. Vitamins (retinol, nicotinic acid, and pantothenic acid) were significantly increased in supplemented bread products. Iron, zinc, and calcium increased by 1.1, 1.2 and 3.0-folds in enriched bread with 30% meat powder. Colour, flavour and overall acceptability of breads prepared with 25 and 30% meat powder were highly ranked. Our findings demonstrate that meat powder (i.e., from hen fed insect-based diets) enrichment would provide added health and nutritional benefits to bread products without having adverse effects on any functional or sensory properties. Thus, this could be a novel strategy and trend for improving bread products, that might generate increasing demand for a healthier consumer-oriented lifestyle.

The utilization of insect protein in poultry feed is globally gaining momentum. However, the nutritional quality of meat from hen fed diet with black soldier fly larvae meal (BSFLM) as fishmeal (FM) substitute has received limited research attention. Our results revealed that feed substitution did not affect the proximate compositions of the meat products. Omega 3 fatty acids were uninfluenced (P

Fungi grow everywhere in agricultural produce, food and surface of indoor and outdoor environment. The aim of this paper is to expand the growth and synthesis contributing factors and prevention mechanisms of fungi and its metabolites. Fungi, grouped as hydrophilic, mesophilic and xerophilic, grow under a wider range of water activity, temperature, pH, gases and substrate. Besides the beneficial properties, the harmful fungi species are gaining attention due to their toxicity effect on consumer and economic losses. Taking into consideration their prevalence, food group, daily intake, sampling, analytical techniques and consumer type’s regulatory limit have been established and promising prevention mechanisms discovered. Prevention of growth and production of toxic metabolites includes good practices, use of plant extracts/probiotics, oxygen-reactive scavenging substances and molecular silencing technology for a wide range of commodities. Nevertheless, application and commercialization of those techniques are limited.