*2.2. Nutrient Composition*

The approximate compositions of the studied biscuits and mealworm flour are reported in Table 2. Mealworms are a good source of compounds of high nutritional value, such as proteins, lipids, and particularly polyunsaturated fatty acids and minerals, such as iron, magnesium, and zinc [3]. Edible insects are known as high-protein food products, and the protein content of the mealworms was determined to be 54.6% of the dry weight (d.w.). Furthermore, insects are rich in minerals—the ash content was determined to be 3.89% d.w. The substitution of wheat flour with mealworm flour changed the nutritional value of the products. The protein content of the biscuits with the addition of mealworm flour ranged from 10.82% to 13.52% of dry weight. This effect was expected because mealworm flour is the richest in protein among all ingredients in the recipe, so the increase in its content causes a proportional increase in protein content in the end product. In turn, the fat content was at a similar level in all biscuits (*p* < 0.05). In this case, the fat content that was removed from the dough in the form of butter was almost completely replaced in the form of fat from mealworms, and the estimated fat contents introduced into the dough from the ingredients in all modification batches were similar. Biscuits with the highest amounts of mealworm flour (M1 and M2) were found to be the richest in ash, with levels equivalent to the microelement contents (0.63 and 0.7, respectively). Considering possible ash content deviations, sample M3 was characterized by having the lowest value due to the having the lowest amount of added mealworm flour. Generally, there was a progressive increase in the protein and ash contents, with a decrease in the carbohydrates content as the concentration of mealworm flour increased. In turn, the moisture content decreased as the mealworm flour concentration increased in the biscuits. The water contained in the dough was derived only from water contained in the ingredients used for its production—no additional water was used. This proportional change in the moisture content was, therefore, caused by the replacement of the flour and butter with mealworm flour, which has a lower moisture content than these ingredients, meaning the water content of the dough was also reduced. The nutritional compositions of the products are important, however the moisture content is a significant quality factor affecting preservation, packaging, and transport convenience [31]. Although the proportions of protein and carbohydrates had changed, no effects on the energy values of the tested biscuits were found (*p* < 0.05). This is because protein and carbohydrates have the same

conversion factor values as energy values [32]. A difference in energy value could only be caused by a significant difference in fat content.


**Table 2.** Nutritional values of the biscuits.

C—control sample; M1—modification 1; M2—modification 2; M3—modification 3, Values followed by a different superscript in a column differ significantly (*p* < 0.05). have the same conversion factor values as energy values [32]. A difference in energy value could only be caused by a significant difference in fat content.

**Table 2.** Nutritional values of the biscuits.
