ABSTARCT

Three varieties of maize (yellow corn, white corn, pop corn) were meal with supplement of maize m and used in preparation processed in flour which is popularly of edible winged termite acrolerines called "Ukpkaku" in Igbo land. The study determined the nutrient composition of the meals, and an organoleptic evaluation was conducted, using 40 panel members made up of students and staff of Michael Okpara University of Agriculture Umudike, Three samples had 50% edible winged termite and are S190 (yellow corn flour, S₃₂₀ (white corn flour) and S76, (pop corn flour) with control samples of 100% corn flour- S₅₁₈, S₄₁₃ and S₃₁₅ (white corn, pop corn and yellow corn respectively) The proximate analsjs showed that S₁₉₀, S₃₂₀ and S7 were nutrition adequate and Was significantly different at (P<0.O5 from the control sample Samples prepared wit11 edible termite Showed higher mineral content (Zn, FE, Mn and Ca). The organoleptjc evaluation Showed greater acceptability in terms of taste and flavour of samples 190(50% corn with yellow 50% edible termite), 320(50% white corn with 50% 766 termite) and (50% pop corn with 50% termite) than the control sample and 413). ><0.05) from the control sample Samples prepared with edible termite Showed higher mineral content (Zn, FE, Mn and Ca). The organoleptic evaluation Showed greater acceptability in terms of taste and flavour of samples 190(50% corn with yellow 50% edible termite), 320(50% white corn with 50% 766 termite) and (50% pop corn with 50% termite) than the control sample and 413).