Enhancing Cake Nutrition with Lepidiota mansueta Flour

The incorporation of white grub (Lepidiota mansueta) flour into cakes was explored to assess its impact on both nutritional composition and sensory attributes. Cakes were prepared with varying ratios of white grub flour to whole wheat flour, ranging from 10% to 30% substitution. Results indicated a progressive increase in moisture, crude protein, crude fat, crude fiber, ash and energy content with higher concentrations of white grub flour, while carbohydrate content exhibited a decreasing trend. Mineral analysis revealed increased levels of sodium, potassium, manganese, zinc, and copper with the increase in white grub flour incorporation. Sensory evaluation demonstrated that cakes with pure wheat flour and those with 10% white grub flour substitution garnered the highest overall acceptability scores, whereas acceptability declined when the white grub flour concentration was increased. These findings revealed the potentiality of white grub flour as a nutritious ingredient which could be explored in different baked products maintaining the organoleptic quality.