## 3 Results
### Fatty Acid Composition
The higher contents of individual fatty acids determined in the edible insect preparation are due to the overall decidedly higher fat content of this preparation than the others because the insects were not subjected to a defatting process. In such a form as in this study, the powder from _Acheta domesticus_ can act as a nutritional enrichment ingredient for food products, not only through protein but also through its fatty acid content. After the defatting process, a formulation targeting \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acid**} & \multicolumn{2}{c}{**Edible**} & \multirow{2}{*}{**Algae**} & \multirow{2}{*}{**SCP**} & \multirow{2}{*}{**Potato**} & \multirow{2}{*}{**Rice**} & \multicolumn{2}{c}{**WPC80**} \\  & & & & & & **(Control)** \\ \cline{2-7}  & & & & **[g/100 g]** & & \\ \hline C6\(\&\)0 & & 0.0004 & 0.0004 & 0.000002 & 0.0003 & 0.0005 \\ C8\(\&\)0 & & 0.001 & 0.001 & 0.00003 & 0.001 & 0.001 \\ C10\(\&\)0 & & 0.0004 & 0.002 & 0.00003 & 0.0003 & 0.002 \\ C12\(\&\)0 & 0.015 & 0.001 & 0.002 & 0.0002 & 0.002 & 0.002 \\ C14\(\&\)0 & 0.109 & 0.016 & 0.018 & 0.0001 & 0.002 & 0.007 \\ C14\(\cdot\)1n5 & 0.004 & & & & & 0.0004 \\ C15\(\cdot\)0 & 0.017 & 0.001 & 0.002 & & 0.0002 & 0.001 \\ C16\(\cdot\)0 & 5.515 & 0.397 & 0.389 & 0.001 & 0.054 & 0.032 \\ C16\(\cdot\)1n7 & 0.111 & 0.042 & & & 0.001 & 0.001 \\ C17\(\cdot\)0 & 0.048 & 0.003 & & & & 0.0002 \\ C17\(\cdot\)1n7 & & & & 0.013 & & & \\ C18\(\cdot\)0 & 2.449 & 0.044 & 0.031 & 0.0004 & 0.012 & \\ C18\(\cdot\)1n9\(\mathrm{c}\) + C18\(\cdot\)1n9t & 4.735 & 0.034 & 0.383 & 0.001 & 0.039 & 0.0226 \\ C18\(\cdot\)2n6c + C18\(\cdot\)2n6t & 6.742 & 0.119 & 0.107 & 0.0001 & 0.014 & \\ C18\(\cdot\)3n6 (gamma) & 0.006 & 0.258 & & & & \\ C18\(\cdot\)3n3 (alpha) & 0.375 & 0.0002 & 0.012 & & & \\ C20\(\cdot\)0 & 0.071 & 0.001 & 0.001 & & 0.001 & \\ C20\(\cdot\)1n15 & 0.008 & & & & & \\ C20\(\cdot\)2n6 & 0.006 & 0.002 & & & & \\ C20\(\cdot\)3n6 & & & 0.003 & & & \\ C20\(\cdot\)4n6 & & & 0.001 & & 0.001 & & \\ C22\(\cdot\)0 & 0.013 & 0.001 & & & 0.001 & \\ C22\(\cdot\)1n9 & 0.034 & & & & & \\ C22\(\cdot\)2n6 & 0.027 & 0.001 & 0.002 & & 0.0005 & \\ C23\(\cdot\)0 & & & 0.0004 & 0.002 & & & \\ C24\(\cdot\)0 & 0.004 & 0.001 & 0.003 & & 0.001 & \\ \hline
**SFA** & **8.241** & **0.466** & **0.452** & **0.002** & **0.072** & **0.0453** \\
**MUFA** & **4.892** & **0.076** & **0.396** & **0.001** & **0.040** & **0.0243** \\
**PUFA** & **7.157** & **0.384** & **0.122** & **0.001** & **0.015** & **0.0000** \\
**n-3** & **0.375** & **0.0002** & **0.012** & **0.000** & **0.000** & **0.0000** \\
**n-6** & **6.782** & **0.384** & **0.110** & **0.001** & **0.015** & **0.0000** \\
**n-9** & **4.769** & **0.034** & **0.383** & **0.001** & **0.039** & **0.0226** \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Fatty acid composition of alternative and unconventional protein sources compared to the whey protein concentrate (WPC80—control sample). only the protein source can be obtained. [PERSON] (2022), in her work, showed that the defatting process can result in a significant reduction in total fat content (18.54 mg vs. 3.43 mg/100 g) [PERSON] (2022). The higher SFA content may be because insect fat is a fat of animal origin. In addition to insects, only SCP and algae can act as an ingredient providing n-3 fatty acids, as they have not been labeled in the other formulations. However, the amounts of SCP and algae added to food would be too low to provide at least a similar amount as insects. In the case of algae, the main obstacle limiting the amounts that can be used in food is the unfavorable sensory properties [PERSON] (2022). The formulations studied are considered a potential source of protein, so the fat content and individual fatty acids may be an additional nutritional and health-promoting benefit, but it is not the most critical feature; in this case, the lower the fatty acid content, the better.