## 3 Results
### Fatty Acid Composition  
Table 3 shows the fatty acid composition determined in the protein preparations. The most relevant data such as the sum of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and n-3, n-6, n-9 fatty acids are placed at the bottom of the table in bold. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Amino Acid**} & \multirow{2}{*}{**Edible Insects**} & \multirow{2}{*}{**Algae**} & \multirow{2}{*}{**SCP**} & \multirow{2}{*}{**Potato**} & \multirow{2}{*}{**Rice**} & \multicolumn{2}{c}{**WPC80**} & \multirow{2}{*}{**WHO/FAO/UNU**} \\  & & & & & & **(Control)** & **Pattern** \\ \hline \multicolumn{8}{c}{**[mg/gl]**} \\ \hline Aspartic acid & 64.40\({}^{\circ}\) \(\pm\) 0.17 & 56.70\({}^{\circ}\) \(\pm\) 0.17 & 68.40\({}^{\circ}\) \(\pm\) 0.17 & 104.00\({}^{\circ}\) \(\pm\) 0.87 & 80.60\({}^{\circ}\) \(\pm\) 0.40 & 83.90\({}^{\circ}\) \(\pm\) 0.40 & \\ Threonine \({}^{*}\) & 27.70\({}^{\circ}\) \(\pm\) 0.20 & 28.60\({}^{\circ}\) \(\pm\) 0.17 & 33.50\({}^{\circ}\) \(\pm\) 0.36 & 64.60\({}^{\circ}\) \(\pm\) 0.17 & 31.50\({}^{\circ}\) \(\pm\) 0.26 & 56.20\({}^{\circ}\) \(\pm\) 0.17 & 23.00 \\ Serine & 37.70\({}^{\circ}\) \(\pm\) 0.17 & 29.70\({}^{\circ}\) \(\pm\) 0.17 & 28.70\({}^{\circ}\) \(\pm\) 0.20 & 50.30\({}^{\circ}\) \(\pm\) 0.26 & 49.70\({}^{\circ}\) \(\pm\) 0.36 & 42.80\({}^{\circ}\) \(\pm\) 0.17 & \\ Glutamic acid & 91.60\({}^{\circ}\) \(\pm\) 0.10 & 92.20\({}^{\circ}\) \(\pm\) 0.17 & 104.80\({}^{\circ}\) \(\pm\) 0.30 & 116.50\({}^{\circ}\) \(\pm\) 0.26 & 171.00\({}^{\circ}\) \(\pm\) 0.26 & 149.60\({}^{\circ}\) \(\pm\) 0.20 & \\ Proline & 2.38\({}^{\circ}\) \(\pm\) 0.03 & 21.64\({}^{\circ}\) \(\pm\) 0.01 & 1.59\({}^{\circ}\) \(\pm\) 0.01 & 3.28\({}^{\circ}\) \(\pm\) 0.01 & 2.11\({}^{\circ}\) \(\pm\) 0.02 & 1.97\({}^{\circ}\) \(\pm\) 0.02 & \\ Glycine & 35.40\({}^{\circ}\) \(\pm\) 0.10 & 28.50\({}^{\circ}\) \(\pm\) 0.17 & 33.00\({}^{\circ}\) \(\pm\) 0.20 & 35.10\({}^{\circ}\) \(\pm\) 0.26 & 38.00\({}^{\circ}\) \(\pm\) 0.10 & 143.0\({}^{\circ}\) \(\pm\) 0.20 & \\ Alanine & 59.70\({}^{\circ}\) \(\pm\) 0.17 & 47.10\({}^{\circ}\) \(\pm\) 0.26 & 70.70\({}^{\circ}\) \(\pm\) 0.10 & 55.50\({}^{\circ}\) \(\pm\) 0.20 & 52.90\({}^{\circ}\) \(\pm\) 0.17 & 40.80\({}^{\circ}\) \(\pm\) 0.10 & 47.80\({}^{\circ}\) \(\pm\) 0.05 & \\ Cysteine \({}^{*}\) & 82.20\({}^{\circ}\) \(\pm\) 0.03 & 8.43\({}^{\circ}\) \(\pm\) 0.01 & 6.69\({}^{\circ}\) \(\pm\) 0.02 & 8.31\({}^{\circ}\) \(\pm\) 0.02 & 23.10\({}^{\circ}\) \(\pm\) 0.17 & 27.90\({}^{\circ}\) \(\pm\) 0.10 & 6.00 \\ Viline \({}^{*}\) & 39.60\({}^{\circ}\) \(\pm\) 0.17 & 35.40\({}^{\circ}\) \(\pm\) 0.17 & 46.40\({}^{\circ}\The highest content of saturated fatty acids was determined in the preparation of edible insects. It was followed by a much lower amount determined in algae, SCP, and WPC80. The amount of SFA, in this case, was almost identical. Lower values were determined in rice protein, and the amount of SFA in potato protein was negligible. MUFA were again determined in the highest amount in the edible insect preparation (4.892 g/100 g); in the other preparations, the amounts of MUFA are marginally low, in all cases, below 0.4 g/100 g. In the case of PUFA, considered essential and most desirable for health reasons, the highest content was again determined in the edible insect preparation (7157 g/100 g). The other preparations contained meager amounts of PUFA. Potato protein was at the limit of detection, and no PUFA were detected in WPC80. The n-3 fatty acids were detected in the edible insect preparation at 0.375 g/100 g, while in the other preparations, the amounts determined were marginal or not detected at all. The same is true for n-6 and n-9 fatty acids, where the only higher value was determined in the edible insect preparation, while in the other samples, the content is trace or zero.