SUSTAINABLE PROTEIN SNACKS FOR UNDERUTILIZED NUTRIENT SOURCES

In Uganda, around 60% of fish farmers exit the sector annually due to high feed costs, which account for over 65% of production expenses—an unsustainable burden for most smallholders. Combined with poor management, this has led to widespread stunting in pond-raised fish and affects 20% of cage-cultured fish. Stunted fish, though rich in protein, omega-3s, and micronutrients, they are often discarded or sold cheaply, limiting their value. This underutilization persists amid widespread malnutrition, especially among pregnant women and children, whose diets lack adequate protein and essential nutrients.

To address this, the study developed nutrient-dense, sustainable protein bars using underutilized local ingredients: house crickets (Acheta domesticus), stunted Nile tilapia (Oreochromis niloticus), fermented cassava (Manihot esculenta), sprouted Longe 11H maize (Zea mays), and orange-fleshed sweet potatoes (OFSP). Nutricalc software guided formulations, with ingredient proportions reaching up to 39.2% tilapia, 22.6% cricket powder, 38.4% OFSP, 34.5% sprouted maize, and 38.4% fermented cassava. The blends were spiced, molded, and baked at 175°C for 10 minutes.

Sample 2 (38.4% tilapia, 23.6% cassava, 27% honey, 10% dates, 2% spices) showed high nutritional value (Table 1) and good sensory scores: appearance (7.2), color (7.3), aroma (6.5), taste (5.8), texture (6.3), and overall acceptability (6.0). The bars supported children’s nutrient intake and, to prevent excess protein consumption, should be paired with carbohydrate-rich foods (Table 2).