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Development and Characterization of Pasta Enriched with Giant Mealworm (Zophobas morio) Powder: An Innovative
Daniel da Silva Marte1, Janevane da Silva Castro1, Luiz Alves Bitu1
1Department of Food Engineering, Federal University of Ceará, Mister Hull Avenue, s/n, Pici, Fortaleza 60440-900, Brazil.
Insects
|February 27, 2026
Summary
Giant mealworm (Zophobas morio) flour enhances fresh tagliatelle pasta's nutritional value and cooking performance. This sustainable ingredient boosts protein and fiber content while improving texture and reducing cooking losses.
Area of Science:
- Food Science
- Entomophagy
- Sustainable Nutrition
Background:
- Growing global population necessitates sustainable and nutritious food alternatives.
- Insects, like giant mealworm (Zophobas morio), offer a promising source of protein and nutrients.
Purpose of the Study:
- To evaluate the impact of incorporating Zophobas morio flour into fresh tagliatelle pasta.
- To assess changes in nutritional, physicochemical, and technological properties.
Main Methods:
- Tagliatelle pasta was formulated with 0%, 7.5%, 15%, and 17.5% Zophobas morio flour.
- Analyses included proximate composition, caloric value, amino acid profile, cooking quality, texture, and color.
Main Results:
- Protein content increased from 8.16% to 16.29%, and crude fiber from 0.25% to 1.30%.
- Cooking solid loss decreased significantly (0.61g to 0.21g), and pasta texture became softer.
- Essential amino acid profile was favorable, with branched-chain amino acids comprising ~50%.
Conclusions:
- Zophobas morio flour significantly improves the nutritional profile of fresh pasta.
- Incorporation enhances technological properties, making it a viable sustainable protein ingredient.
