Integrative multivariate assessment of wheat-mealworm (Tenebrio molitor) composite flours: nutritional quality, techno-functional, and structural characterisation

Abstract Edible insects are gaining prominence as sustainable sources of nutrients due to their high-quality proteins, bioavailable minerals, and essential fatty acids, which are produced with minimal environmental impact. Incorporating insect powders into cereal-based foods provides a practical approach to mitigate protein and micronutrient deficiencies while enhancing the techno-functional and nutritional quality of these foods. This study evaluated the effect of incorporating mealworm ( Tenebrio molitor ) powder into wheat flour at inclusion levels of 10, 20 and 30%. Composite flours were assessed for proximate composition, mineral content, techno-functional and physicochemical properties, thermal stability (TGA), pasting behaviour, and molecular structure (FT-IR). Protein content increased significantly ( ) from 12.43% in wheat flour (WF) to 28.02% in wheat-mealworm composite flour (TM30), while phosphorus and potassium concentrations also increased significantly ( ) from 2160.62 mg/kg and 2011.27 mg/kg to 6366.41 mg/kg and 6272.12 mg/kg, respectively. Techno-functional properties improved, with significant increases ( ) in oil binding capacity (from 1.56 to 2.21 g/g) and foam capacity (from 10.0% to 21.0%). TGA showed greater thermal stability, with weight residue increasing from 6.4% in WF to 22.3% in TM30. FT-IR spectra exhibited distinct shifts in amide I (1650 cm −1 ) and lipid (2920 cm −1 ) bands, reflecting integration of insect-derived macromolecules. Multivariate analysis (PCA and hierarchical clustering) explained 83.9% of the total variance and revealed clear compositional and techno-functional separation between wheat- and mealworm-dominant formulations. Wheat-mealworm composite flour (TM10 and TM20) formed a transitional cluster, indicating potential for tailored functionality.