Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

Abstract The growing awareness of the consumers on advantages a proper nutrition is deeply modifying their demands. Hence, exploitation innovative ingredients to enrich nutritional values staple foods continuously explored by research institutions and food industries. This paper represents feasibility study use nonconventional ingredients, including house cricket ( Acheta domesticus ) powder buckwheat Fagopyrum esculentum flour, for production novel flatbread formulations. Experimental prototypes were evaluated analyzing microbiological, physico-chemical, textural, colorimetric, volatile parameters. Microbiological viable counts revealed low levels bacterial spores in formulations comprising powder. Water activity results showed adequate values, inhibiting growth spoilage pathogenic bacteria, preventing germination spores. addition powder, influenced textural properties samples, characterized lower hardness respect those not containing insects seems likely due high content dietary fiber (chitin from insects). As color analysis, samples added with evidenced darker tones insects, thus resulting visibly comparable whole grain products. Worthy mention that flours did cause reduction or variation experimental prototypes. component analysis highlighted numerous compounds associated enzymatic activities ingredients. Overall, collected demonstrated flour possess great potential produce flatbreads.