*3.4. Proximate Composition and Energy Value*

Determination of the moisture was carried out in accordance with the AACC 44-19.01 method [86]. Total nitrogen content was determined by the Kjeldahl method according to ISO 20483 [87] and was used to calculate the protein content by multiplying the result by the conversion factor of 5.7, suitable for wheat [88] and recommended by Ritvanen et al. [89] for crickets. The fat content was determined (Soxhlet method) according to AACC 30-25.01 [90], and ash content according to AACC Method 08-12.01 [91]. Moreover, the proximate carbohydrate content was estimated by subtracting the total fat, protein, ash, and moisture content from 100%. The ash, carbohydrate, fat, and protein contents were presented on a dry weight basis. The energy value (EV) was calculated with the following formula:

$$\text{EV (kcal/100 g)} = 4 \times \text{protein (\%)} + 4 \times \text{carbonydrate (\%)} + 9 \times \text{fat (\%)}$$
