## 2 Materials and Methods
### Antioxidant Characteristics
All the enriched samples contained statistically higher amounts of crude protein, with the highest value determined in the crackers with cricket powder. The digestibility of cricket proteins ranged from 50.2% to 83.9% and was lower than that of eggs (95%), beef (98%), and cow milk (95%). In contrast, it was higher than that of some plant proteins, e.g., sorghum (46%), maize (73%), wheat (81%), and rice (66%) [17]. Edible insects are currently a promising source of protein for the food industry due to their nutritional value. It has been reported that protein levels vary within the same species by more than 50 percent depending on the stage of the life cycle, feed and other conditions. Protein levels fluctuate from 7 to 91 percent. Some sources have stated that insects need up to 10 times less feed than cattle to produce the same amount of protein. [PERSON] et al. [18] substituted 5% of wheat flour with powdered black soldier fly, cricket, and mealworm, and investigated the chemical parameters of the mixture. The reported protein contents were 45.09 \(\pm\) 0.82%, 56.58 \(\pm\) 0.86%, and 48.82 \(\pm\) 0.76%, respectively, and all were higher than that determined in the control sample that did not contain insect powder. [PERSON] et al. [15] analysed the crude protein content of white wheat bread enriched with 10% of cricket powder or 10% of mealworm powder. The control bread made using solely wheat flour had a protein content of 10.62 \(\pm\) 0.53 g/100 g, whereas the values reported for the cricket and mealworm breeds were 15.99 \(\pm\) 1.01 g/100 g and 13.76 \(\pm\) 0.42 g/100 g, respectively. Moreover, the reported levels of essential amino acids (EAAs) in wheat flour bread reached 43.07%, whereas the breads with cricket and mealworm showed higher values of 45.61% and 44.21%, respectively. On the other hand, some current reports have revealed that the 10% addition of insect powder, irrespective of the insect species used, does not impact the amino acid profile significantly [6]. In our study, the crackers with the addition of edible insect powders had higher contents of all the analysed amino acids compared to the control sample (Table 3). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **Ash [\%]** & **Crude Protein** & **Dry Matter** & **Fat Content** & **Caloric Value** \\  & & **[\%]** & **[\%]** & **[\%]** & **[kcal/100 g]** \\ \hline Control & 1.37 \(\pm\) 0.05 \({}^{\circ}\) & 14.83 \(\pm\) 0.05 \({}^{\circ}\) & 90.31 \(\pm\) 0.02 \({}^{\circ}\) & 30.82 \(\pm\) 0.97 \({}^{\circ}\) & 570.7 \(\pm\) 0.58 \({}^{\circ}\) \\ MW crackers & 1.56 \(\pm\) 0.03 \({}^{\circ}\) & 15.42 \(\pm\) 0.04 \({}^{\circ}\) & 90.83 \(\pm\) 0.03 \({}^{\circ}\) & 32.88 \(\pm\) 0.11 \({}^{\circ}\) & 579.1 \(\pm\) 3.33 \({}^{\circ}\) \\ GS crackers & 1.41 \(\pm\) 0.02 \({}^{\circ}\) & 15.23 \(\pm\) 0.07 \({}^{\circ}\) & 91.06 \(\pm\) 0.01 \({}^{\circ}\) & 34.97 \(\pm\) 0.62 \({}^{\circ}\) & 585.4 \(\pm\) 3.12 \({}^{\circ}\) \\ CC crackers & 1.48 \(\pm\) 0.02 \({}^{\circ}\) & 15.99 \(\pm\) 0.03 \({}^{\circ}\) & 90.55 \(\pm\) 0.02 \({}^{\circ}\) & 33.93 \(\pm\) 0.02 \({}^{\circ}\) & 573.9 \(\pm\) 1.19 \({}^{\circ}\) \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation; \({}^{\circ,\circ}\)—different letters in a line indicate mean values that are statistically different from each other; MW—crackers with 5% addition of mealworm powder; GS—crackers with 5% addition of grasshopper powder; CC—crackers with 5% addition of cricket powder.  
\end{table} 
Table 2: The total ash, crude protein, dry matter, and fat content and caloric value of analysed crackers. The crackers with mealworm powder had the highest contents of threonine, serine, glycine, tyrosine, and histidine, whereas those with grasshopper powder had the highest contents of threonine, proline, and valine. The contents of threonine, alanine, valine, isoleucine, leucine, lysine, phenylalanine, tyrosine, and arginine were the highest in the crackers with cricket powder.