Development of a Cricket-Based Biscuit and its Acceptability among School Going Children and their Caregivers in Keiyo South Sub-County, Elgeyo Marakwet County of Kenya

Abstract

Despite the proven potential of edible insects to enhance food and nutrition security, their consumption remains limited in many communities due to factors such as unfamiliarity, cultural perceptions, and food neophobia. This study, conducted in Eldama Ravine Sub-County, Elgeyo Marakwet County, Kenya, aimed to promote the consumption of edible crickets (Gryllus bimaculatus) by incorporating cricket flour into biscuits, a widely consumed food product. Wheat flour was supplemented with cricket flour at inclusion levels of 5%, 10%, and 20%, with a control biscuit made entirely of wheat flour. Following formulation, the biscuits were analyzed for physical properties and nutritional composition using standard methods. Sensory evaluation was conducted in two phases. First, three formulated biscuits were evaluated for sensory characteristics by 50 children (aged 5–10 years) and 36 caregivers (n = 86), using a five-point hedonic scale to determine the most preferred formulation. Subsequently, the most preferred biscuit (20% cricket flour) was compared to the control biscuit in a larger sensory evaluation involving 214 children and 146 caregivers (n = 360). Caregivers (n = 146) also participated in a double-bounded dichotomous choice questionnaire to assess their willingness to pay (WTP) for the cricket-based biscuits. Results indicated that supplementing wheat flour with cricket flour significantly improved the nutritional content of the biscuits. In the first sensory evaluation, caregivers preferred the biscuit with 20% cricket flour due to its improved color (mean score 4.3) and texture (mean score 4.7), while children preferred the same formulation for its taste (mean score 3.9) and overall acceptance. Overall, cricket-based biscuits received above-average sensory ratings. Socioeconomic factors, including gender, age, and education level, significantly influenced WTP for the cricket-based biscuits. The estimated mean WTP was 37 Kenyan shillings (0.34 USD) per 100 gm above the market price of conventional biscuits of the same quantity. Data were analyzed using descriptive statistics, independent samples t-tests to compare sensory scores, and binary logistic regression to determine factors affecting willingness to pay. These findings suggest that integrating insects into familiar food products can effectively enhance the acceptability and consumption of edible insects, particularly among children and caregivers, thereby addressing the challenge of low insect appreciation.