Hlongwane, Zabentungwa Thakasile.Munyal, Thinandavha Caswell.Slotow, Rob.Siwela, Muthulisi.Zondo, Sindiswa.2026-05-272026-05-2720252025https://hdl.handle.net/10413/24405Masters Degree. University of KwaZulu-Natal, Durban.Food and nutrition insecurity are global problems, particularly in Sub-Saharan Africa. The limited access to nutritious food contributes to various forms of malnutrition, including undernutrition, micronutrient deficiencies, obesity, and stunting. Edible insects were recommended by the Food and Agriculture Organisation (FAO) as a cheap and sustainable solution to address food and nutrition insecurities in developing countries because they are high in protein, zinc, iron, and essential amino acids. Therefore, fortifying commonly consumed staple cereal grain food products such as uphuthu (crumbly maize meal porridge) and thin maize porridge with edible insects should significantly improve their nutritional value. This study aimed to assess the effect of edible insect meal on the nutritional value and colour of maize porridges. This was done by (1) reviewing and analysing the existing literature on the nutritional value of food products supplemented with edible insects globally (2) determining the effect of insect meal on the colour of thin and crumbly porridges supplemented with edible insects (3) determining the effect of the addition of different insects’ meals on proximate composition, mineral, and amino acid profile of thin and crumbly maize porridges. A search was conducted following the PRISMA guidelines to identify relevant peerreviewed publications on food products enriched with edible insect meal. Three edible insect types: mopane worm, termite (workers of an unidentified species of genus Macrotermes) and caterpillar in an unidentified species of genus Gynanisa, were selected and processed into separate insect meals. Each of these was used to supplement thin and crumbly maize porridges at different concentrations. The thin and crumbly porridge samples were prepared using the standard methods, but maize meal was partially substituted with 5% and 10% (w/w) edible insect meals. The systematic review search resulted in 61 eligible papers listing 26 edible insects that were used to supplement 12 different food products across different locations in the world. Bakery products were the most used food products, followed by snacks, whilst roti and soup were the least used food products, supplemented with insects. Results of the assessment of the edible insect meal on the colour and nutritional value of the maize porridges showed that the thin and crumbly porridge became darker as the concentration of insect meal was increased. A 10% termite meal concentration resulted in the darkest thin and crumbly porridge, followed by 10% mopane worm, whilst 10% of Gynanisa caterpillar meal caused the lowest darkening of the thin and crumbly porridges. Supplementing thin and crumbly porridges with edible insect meals significantly increased their protein, zinc, and iron content compared to the control. The highest protein levels were observed in porridges with 10% termite meal, while the highest zinc and iron content were found in porridges with 10% mopane worm and Gynanisa caterpillar, respectively. However, termites caused the most darkening, potentially reducing consumer acceptability. Therefore, the two insect types (mopane worm and Gynanisa caterpillar) are suitable candidates for fortifying maize food products without causing unacceptable darkening of the porridges. This increase in nutritional value upon the addition of insect meal indicates that edible insects can play a role in mitigating the risk of malnutrition in rural and resource-poor communities of South Africa, where thin and crumbly maize porridges are popular staple maize food products. Further studies are recommended to evaluate nutrient bioavailability and consumer acceptability of the insect meal supplemented maize porridges.enEntomophagy.Malnutrition.Nutritional value.Maize porridges.Edible insecs.Gynanisa caterpillar.Thesis