*3.4. Nutrient Composition*

The insect flour and biscuit samples were assessed for their moisture, ash, fat, and protein contents (N×6.25) by employing standard methods of analysis [50]. The carbohydrate content was determined by the following formula: 100 − (weight in grams (protein + fat + ash) in 100 g of the dry weight of edible insects). The conversion method was used for the determination of the nutritional value [33].
