2.2.2. Nutritional Compounds and Energetic Value

Nutritional compounds of the samples were analyzed (moisture, fat, ash, proteins and carbohydrates) following the Association of Analytical Communities (AOAC) procedures [21]. Briefly, moisture content was determined using an air oven at 105 ± 5 ◦C until constant weight. Crude protein was evaluated by the macro-Kjeldahl method (N × 6.25) using an automatic distillation and titration unit (model Pro-Nitro-A, JP Selecta, Barcelona, Spain), ash content was determined by incineration at 600 ± 15 ◦C, and the crude fat was determined by extraction with petroleum ether using a Soxhlet apparatus (Behr Labor Technik, Dusseldorf, Germany). Total carbohydrates were determined by the difference according to the equation: total carbohydrates (g/100 g fresh weight (fw)) = 100 − (g moisture + g fat + g ash + g proteins).

Energy was determined according to the Atwater system following the equation: (kcal/100 g fw) = 4 × (g proteins + g carbohydrates) + 9 × (g fat).
