# Development and Characterization of Pasta Enriched with Giant Mealworm (Zophobas morio) Powder: An Innovative Nutritional Alternative

## TL;DR

This study explores using giant mealworm powder to enhance pasta's nutritional value and cooking properties, offering a sustainable food alternative.

## Contribution

The paper introduces giant mealworm (Zophobas morio) flour as a novel ingredient for pasta with improved nutritional and technological properties.

## Key findings

- Pasta enriched with 17.5% Zophobas morio flour had 16.29% protein and 1.30% crude fiber.
- Enriched pasta showed reduced cooking solid loss and softer texture without compromising elasticity.
- The amino acid profile included seven essential amino acids, with 50% being branched-chain amino acids.

## Abstract

The use of insect powders in food products is a recognized strategy for enhancing the nutritional profile of conventional foods, particularly with respect to protein content. Nevertheless, it is important to identify the specific interactions that each powder, derived from different insect species, establishes with various types of food and their preparation methods. Therefore, the objective of this study was to develop and technologically characterize pasta enriched with giant mealworm (Zophobas morio) powder as an alternative and sustainable product.

The growing global population has intensified the search for sustainable and nutritious food sources. This study evaluated the effects of incorporating giant mealworm (Zophobas morio) flour at levels of 0%, 7.5%, 15%, and 17.5% on the nutritional, physicochemical, and technological properties of fresh tagliatelle pasta. The formulations were characterized in terms of proximate composition, caloric value, amino acid profile, cooking quality, texture, color, microstructure, and structural organization. Protein content increased from 8.16% in the control to 16.29% at the highest enrichment level, while crude fiber rose from 0.25% to 1.30%. The amino acid profile revealed seven essential amino acids, with branched-chain amino acids representing approximately 50% of the essential fraction. Enriched pasta showed a significant reduction in cooking solid loss, decreasing from 0.61 g to 0.21 g, while volume increase remained unchanged. Texture analysis indicated reduced hardness (12.59 to 10.05 gf) and chewiness (5.29 to 2.93 gf), resulting in a softer and less adhesive product, without significant changes in elasticity. Although lightness decreased, the visual appearance was comparable to whole-grain pasta products. Overall, Zophobas morio flour improved the nutritional profile and technological performance of fresh pasta, supporting its use as a sustainable and functional protein ingredient.