## 2 Materials and Methods
### Antioxidant Characteristics
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Parameter [mg per g]** & **Control** & **MW Crackers** & **GS Crackers** & **CC Crackers** \\ \hline Aspartic acid (Asp) & 9.65 \(\pm\) 0.02 d  & 10.83 \(\pm\) 0.06 c  & 11.11 \(\pm\) 0.02 a  & 10.95 \(\pm\) 0.07 b  \\ Threonine (Thr) & 5.05 \(\pm\) 0.06 b  & 5.75 \(\pm\) 0.04 a  & 5.67 \(\pm\) 0.02 a  & 5.75 \(\pm\) 0.05 a  \\ Serine (Ser) & 8.47 \(\pm\) 0.03 d  & 9.29 \(\pm\) 0.03 a  & 9.11 \(\pm\) 0.02 c  & 9.17 \(\pm\) 0.02 b  \\ Glutamic acid (Glu) & 41.83 \(\pm\) 0.16 b  & 43.85 \(\pm\) 1.01 a  & 41.98 \(\pm\) 0.02 b  & 43.53 \(\pm\) 0.09 a  \\ Proline (Pro) & 15.01 \(\pm\) 0.04 d  & 17.35 \(\pm\) 0.07 b  & 17.64 \(\pm\) 0.07 a  & 15.51 \(\pm\) 0.05 c  \\ Glycine (Gly) & 3.85 \(\pm\) 0.03 d  & 4.49 \(\pm\) 0.05 a  & 4.31 \(\pm\) 0.02 c  & 4.43 \(\pm\) 0.02 b  \\ Alanine (Ala) & 4.79 \(\pm\) 0.15 c  & 5.73 \(\pm\) 0.04 b  & 5.81 \(\pm\) 0.05 b  & 6.06 \(\pm\) 0.04 a  \\ Valine (Val) & 7.64 \(\pm\) 0.07 c  & 8.08 \(\pm\) 0.03 b  & 8.33 \(\pm\) 0.04 a  & 8.41 \(\pm\) 0.02 a  \\ Isoleucine (Ile) & 6.06 \(\pm\) 0.06 d  & 6.64 \(\pm\) 0.07 c  & 6.81 \(\pm\) 0.05 b  & 7.12 \(\pm\) 0.03 a  \\ Leucine (Leu) & 12.86 \(\pm\) 0.18 d  & 13.84 \(\pm\) 0.06 c  & 14.09 \(\pm\) 0.04 b  & 14.53 \(\pm\) 0.06 a  \\ Tyrosine (Tyr) & 8.42 \(\pm\) 0.03 c  & 8.66 \(\pm\) 0.01 a  & 8.53 \(\pm\) 0.03 b  & 8.51 \(\pm\) 0.01 b  \\ Phenylalanine (Phe) & 8.18 \(\pm\) 0.04 c  & 8.26 \(\pm\) 0.04 b  & 8.26 \(\pm\) 0.04 b  & 8.57 \(\pm\) 0.03 a  \\ Histidine (His) & 3.54 \(\pm\) 0.02 c  & 3.86 \(\pm\) 0.12 a  & 3.71 \(\pm\) 0.03 b  & 3.92 \(\pm\) 0.04 a  \\ Lysine (Lys) & 8.28 \(\pm\) 0.03 d  & 8.81 \(\pm\) 0.02 b  & 8.65 \(\pm\) 0.03 c  & 8.99 \(\pm\) 0.04 a  \\ Arginine (Arg) & 5.45 \(\pm\) 0.12 d  & 5.65 \(\pm\) 0.06 c  & 5.82 \(\pm\) 0.06 b [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] & 6.09 \(\pm\) 0.12 a  \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation; a–d–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 cracklet powder.  
\end{table} 
Table 3: Amino acid exert a toxic effect upon exposure, even at low levels. It is known that the contamination of food with heavy metals causes adverse health effects, both acute and chronic, in humans and animals. Currently, there is limited knowledge about the safety of edible insects regarding heavy metals. Certain heavy metals that have been detected and/or quantified in some edible insects include cadmium, lead, and mercury. Two heavy metals of greatest concern are cadmium and arsenic because of their potential to accumulate in black soldier fly and mealworm, which are the two main species of insects considered for use in food and feed, especially in western countries [22]. [PERSON] et al. [23] investigated the content of mineral substances in three types of powder from cricket. The contents of the analysed mineral compounds in 100 g of products were as follows: Ca (139-218 mg), K (826-1224 mg), Mg (86-113 mg), Na (263-312 mg), Cu (2.33-4.51 mg), Fe (4.06-5.99 mg), Mn (4.1-12.5 mg), and Zn (12.8-21.8 mg). The authors concluded that the powders from cricket could become valuable food ingredients. The high content of mineral compounds found in cricket powder could make it an additive in products for coeliac patients. The calorific value of the crackers with edible insects was higher compared to that of the control sample. This is not surprising, as edible insects are rich in fat (Table 2). Consumers nowadays are very concerned about the energy supply in their diet, especially the young generation. The moderate consumption of crackers containing edible insects can enrich the human diet and provide both energy and biologically active compounds. The calorific value of cricket powders reported by [PERSON] et al.