## 2 Materials and Methods
### Analytical Methods  
The body parameters--the lengths and weights of 20 randomly selected larvae from each group--were measured. The length was measured in millimetres using a ruler scale, and the weight was determined in grams using analytical scales (AE 200; Mettler-Toledo GmbH, Greifensee, Switzerland) to four decimal places. Samples were then lyophilized via freezing at \(-80\)\({}^{\circ}\)C for one hour, followed by freeze-drying at low pressure for 24 h. The lyophilized insect samples were homogenized in a laboratory mill (Retsch Grandprix 2008, Haan, Germany) and stored in a refrigerator (4 \(\pm\) 1 \({}^{\circ}\)C) prior to analysis. Nutrient analyses were performed in three analytical replicates for each group according to [PERSON] et al. (2019) and the Commission Regulation (EC) No 152/2009. The total fat content was extracted by using the Soxhlet method (ISO 5983-1:2005) ([PERSON] et al., 2017). About 3 g of sample was weighed into the extraction thimble and extracted by using 70 mL of petroleum ether with a boiling point of 40-60 \({}^{\circ}\)C (Lach-Ner, Neratovice, Czech Republic). The samples were analysed using a Gerhardt Soxtherm SOX414 apparatus (C. Gerhardt GmbH and Co. KG, Konigswinter, Germany). Then, the samples were dried, and the fat content was gravimetrically evaluated. The crude protein content was determined using the Kjeldahl method (ISO 1871:2009) ([PERSON], 2010); 0.2 g of sample was used for one determination with a titanium dioxide Kjeldahl tablet (Kjeltabs CK AA17; Thomson & Capper Ltd., Cheshire, United Kingdom), 10 mL of 96% sulphuric acid (Penta, Prague, Czech Republic), and 10 mL of hydrogen peroxide (Lach-Ner, Neratovice, Czech Republic). The samples were then mineralised at 420 \({}^{\circ}\)C for 1 h. After cooling down, 10 mL of distilled water was added to each sample, and the analysis was conducted with a Kjeltec 2400 analyser (FOSS, Hilleroed, Denmark) using a nitrogen-to-protein conversion factor of 6.25. The amino acid profile was based on ISO 13903:2005 ([PERSON], 2010) and was determined according to [PERSON] et al. (2017). Acid hydrolysis and oxidative hydrolysis for sulphur amino acids were used for sample preparation. In the acid hydrolysis, 0.4 g of sample with a few drops of ethanol (Penta, Prague, Czech Republic) and 50 mL of 6M hydrochloric acid (Lach-Ner, Neratovice, Czech Republic) were mixed. Air was removed from the sample with nitrogen (Linde, Prague, Czech Republic), and then the sample was hydrolysed in sealed glass tubes for 23 h at 110 \({}^{\circ}\)C. In oxidative hydrolysis, 0.4 g of sample was mixed with 5-15 mL of oxidizing mixture (1:9), 30% hydrogen peroxide, and 85% formic acid (Lach-Ner, Neratovice, Czech Republic). The sample was placed in a refrigerator for 16 h. Then, 100 mL of 6M hydrochloric acid (Lach-Ner, Neratovice, Czech Republic) was added, and the sample was placed on a 200 \({}^{\circ}\)C heating plate for 23 h.  
After acidic or oxidative hydrolysis, the samples were filtered and evaporated on a vacuum evaporator (Laborota 4000 (Heidolph Instruments GmbH & Co., Schwabach, Germany)) at 50 \({}^{\circ}\)C and analysed using an Amino Acid Analyzer 400 (INGOS, Prague, Czech Republic) with sodium citrate buffers, CYS-H/MET-S hydrolysis standards (INGOS, Prague, Czech Republic), and post-column ninhydrin derivatization. Typtophan was not detected due to its decomposition during acid hydrolysis using 6M HCl. The amino acid score (AAS) and essential amino acid index (EAAI) were calculated according to the method described by [PERSON] et al. (2017) using the following formulas:  
\[\text{AAS}=\text{g of amino acid in 100 g of analysed protein }\times 100\]  
\[\text{EAAI}=\sqrt[]{\frac{\text{g of lysine in 100 g of analysed protein }\times 100}{\text{g of lysine in 100 g of reference protein}}+(\text{etc.for other 6 EAA})\]  
The DM content was determined by drying 2.5-3.0 g of a fresh sample at 103 \(\pm\) 2 \({}^{\circ}\)C to a constant weight in an oven for an average of 4 h (Memmert, Schwabach, Germany).