# The Potential of Black Soldier Fly (Hermetia illucens L.) Larvae in Whole Wheat Bread Production: Effects on Physicochemical, Antioxidative, and Sensory Properties

## TL;DR

This study shows that adding black soldier fly larvae to whole wheat bread improves its nutritional value without significantly affecting its taste or appearance.

## Contribution

The novel contribution is demonstrating the feasibility of using black soldier fly larvae at 10% inclusion in bread to enhance protein, lipid, and mineral content while preserving sensory qualities.

## Key findings

- Bread with 10% larvae inclusion showed improved nutritional content without sensory degradation.
- Larvae meal increased protein and lipid content significantly, with high levels of calcium and manganese.
- Bread with 30% larvae inclusion showed reduced lightness and yellowness but remained acceptable.

## Abstract

This study explores the incorporation of black soldier fly larvae (Hermetia illucens L.; HI) into whole wheat bread to enhance the nutritional quality of this staple food. Two inclusion levels were tested: 10% (HI10) and 30% (HI30). The larvae meal exhibited high protein (37%) and lipid levels (48%) along with a high microbiological safety level. Enriched breads demonstrated enhanced nutritional quality, with a 21–57% increase in protein content, a 3.7–6.0 times increase in lipid content, and significant increases in mineral content, particularly 1.7–3.2 times more calcium among macroelements and 1.3–2 times more manganese among microelements. However, breads contained lower levels of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) compared to saturated fatty acids (SFAs), with high levels of lauric acid reaching 38–47%. Although significant, the breads exhibited modest increases in total phenolic content (TPC) and antioxidant activity (PCL), with levels 1.1–1.3 times and 1.1–1.2 times higher, respectively. As the proportion of larvae increased to 30%, the lightness, yellowness, and chroma of the bread crumb significantly decreased. The crumb became harder, reducing its springiness, but chewiness remained similar in HI0 and HI10. Sensory evaluations showed no significant differences between HI0 and HI10 for 90% of attributes. The study concluded that incorporating HI larvae into breads enhanced their nutritional qualities while maintaining physical and sensory parameters satisfactory at a 10% addition.