Recently, the acceptability of porridge enriched with crickets was studied among child-caregivers in Kenya and the results were published in the African Journal of Food, Agriculture, Nutrition and Development (AFJAND).

This scientific evaluation study tested the comparative levels of acceptability of porridge made from flour enriched with edible cricket and another from corn-soy blend, when fed to children from 6-14 months of age. The child’s acceptability was monitored during the eight months trial period. Results showed that the two porridges had both an acceptability level > 98.3%. Qualitative evaluation results reveal that at the onset of the study and introduction of the new food, mothers were anxious and this cleared as the child accepted the new food. This study recommends early introduction with a repeated consumption of a tasty, safely processed /cooked and served cricket-based food for a higher acceptability.

Main author: Nicky Okeyo

You can read the full article here: https://ajfand.net/Volume25/No8/Okeyo26235.pdf