Effects of bromelain-induced protein hydrolysis of mealworm (Tenebrio molitor larva) flour on protein characteristics, proximate composition, and glycemic response of crackers.

Diabetes management requires effective dietary strategies. Mealworm (Tenebrio molitor larva) is a sustainable protein source, but its digestibility is limited by chitin and complex structures. Bromelain enzymatic hydrolysis can improve its digestibility for functional food applications like crackers. This study aimed to develop functional crackers substituted with mealworm protein hydrolysate and evaluate their protein characteristics, proximate composition, and glycemic response. To achieve this, mealworm flour was enzymatically treated with bromelain, and the optimal hydrolysate was used to substitute wheat flour at 0%, 15%, 25%, and 35% levels. The optimal hydrolysis (6% bromelain) yielded the highest degree of hydrolysis (85.38%) and in vitro protein digestibility (88.60%). The protein quality evaluation, determined by the limiting sulfur amino acids, resulted in a final estimated DIAAS of 75%, which provisionally indicates its potential as a 'good' quality protein source per FAO (2013) standards, pending future validation using true ileal amino acid digestibility. In the formulated crackers, higher substitution levels significantly increased protein content (from 9.03% to 28.12%) and hardness, while producing a darker color. Furthermore, the substitution significantly reduced carbohydrate and total sugar contents. Consequently, the 35% substitution crackers exhibited the lowest glycemic index (GI) at 22.54 and a favorable glycemic load (GL) compared to the control. Substituting wheat flour with mealworm hydrolysate yields protein-rich crackers with potentially enhanced nutritional value, lowered total sugar, and optimal glycemic properties, demonstrating their strong potential as a functional snack for diabetes management.