One of the traditional practices in drier eastern districts of Zimbabwe aimed to reduce protein malnutrition involves blending nutrient rich termite powders and millet flour. Despite this common practice, no standard guidelines have been developed to optimize and evaluate nutritional benefits of this blending. This study was aimed at formulating an extruded instant porridge composed of termite and millet powders and characterizing the physico-chemical, nutritional and sensory attributes of this porridge. Termite and millet powders were analysed for nutritional quality using Association of Official Analytical Chemists methods after which formulation of porridge was done using the Pearson Square method. The instant porridge’s nutritional and, heavy metal contents were analysed using Inductively Coupled Plasma—Optical Emission Spectrometry method. Functional properties and microbiological quality were assessed using standard methods. A panel of 80 untrained individuals assessed the porridge for appearance, texture, aroma, taste and overall acceptability. Results showed that the porridge had 8.1% moisture content, protein 11.5%, carbohydrate 73%, crude fibre 2%, fat 4%, ash 2% and energy content of 351 kcal/100 g. No toxic heavy metals were detected in the porridge. Microbial tests indicated the presence of yeast and molds but no E. coli was present in the analysed samples. A combined 52% of sensory evaluators either liked or liked very much the instant porridge. A sizeable number indicated the unfavorable mouth stickiness, heavy termite aroma and fear of allergenicity. The instant porridge has potential to help in addressing micronutrient deficiencies if attributes to improve consumer acceptability are enhanced.

津巴布韦东部较干燥地区旨在减少蛋白质营养不良的传统做法之一是将营养丰富的白蚁粉和小米粉混合在一起。尽管有这种常规做法，但尚未开发出标准准则来优化和评估这种混合的营养益处。这项研究旨在配制由白蚁和小米粉组成的膨化速溶粥，并表征该粥的理化，营养和感官特性。使用官方分析化学家协会的方法对白蚁和小米粉的营养质量进行分析，然后使用皮尔森广场方法进行粥的配制。使用电感耦合等离子体发射光谱法分析速溶粥的营养和重金属含量。使用标准方法评估功能特性和微生物质量。由80名未经训练的人员组成的小组评估了粥的外观，质地，香气，味道和整体可接受性。结果表明，该粥的水分含量为8.1％，蛋白质为11.5％，碳水化合物为73％，粗纤维为2％，脂肪为4％，灰分为2％，能量含量为351 kcal / 100 g。粥中未检测到有毒重金属。微生物测试表明存在酵母和霉菌，但没有 灰分2％，能量含量351 kcal / 100 g。粥中未检测到有毒重金属。微生物测试表明存在酵母和霉菌，但没有 灰分2％，能量含量351 kcal / 100 g。粥中未检测到有毒重金属。微生物测试表明存在酵母和霉菌，但没有大肠杆菌存在于分析的样品中。总共52％的感官评估者喜欢或非常喜欢即食粥。较大的数字表示不利的口腔粘腻性，白蚁的浓重香气和对过敏性的恐惧。如果增强改善消费者可接受性的特性，则速食粥有潜力帮助解决微量营养素缺乏症。