## 2 Materials and Methods
### Two-Choice Behavioural Bioassays  
The attractiveness of Khorasan pasta (F) and chickpea pasta (H) was compared using the circular olfactometer arena, the modified Petri dishes and the methodology described above. The numbers of trapped and untrapped (free in the arena) insects were checked 1 day after their introduction to the arena. The following pairwise comparisons were performed (First vs. Second choice): 25 g of _Triticum uranicum_ vs. control (empty modified Petri dish); 25 g of _Cicer arietinum_ vs. control; mixed 25 g of _Triticum uranicum_ and 25 g of _Cicer arietinum_ vs. control; mixed 50% _Triticum uranicum_ and 50% _Cicer arietinum_ vs.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Samples**} & \multicolumn{1}{c}{**Pasta Type**} & \multicolumn{1}{c}{**Cereal/Legume**} & \multicolumn{1}{c}{**Energy Value**} & \multicolumn{1}{c}{**Fats**} & \multicolumn{1}{c}{**Carboydates**} & \multicolumn{1}{c}{**Fibers**} & \multicolumn{1}{c}{**Proteins**} & \multicolumn{1}{c}{**Salt**} \\  & & & & **Value** & **g/100 g** & **g/100 g** & **g/100 g** & **g/100 g** & **g/100 g** \\ \hline \multirow{9}{*}{Cicer} & A & Durum wheat & \multirow{3}{*}{_Triticum durum_} & 359 kcal & 1 & 74.0 & \multirow{3}{*}{3.0} & \multirow{3}{*}{13.5} & \multirow{3}{*}{0.03} \\  & pasta & & 1525 kj & 0.3 satur. & & & & \\  & B & Durum whole & \multirow{3}{*}{_Triticum durum_} & 347 kcal & 2.20 & 64.5 & \multirow{3}{*}{6.5} & \multirow{3}{*}{14.0} & \multirow{3}{*}{0.004} \\  & wheat pasta & & 1468 kj & 0.5 satur. & & & & \\  & C & Spelt pasta & & 351 kcal & 0.5 g & & & \\  & & 1485 kj & & satur. & & & & \\  & D & Five cereals pasta & wheat, spelt, & 352 kcal & 2.2 & 67.0 & \multirow{3}{*}{6.8} & \multirow{3}{*}{12.5} & \multirow{3}{*}{0.007} \\  & & barley, maize, rye & 1484 kj & 0.5 satur. & & sugars 3.0 & & \\  & E & Kamut pasta & & 350 kcal & 1.3 & 69.0 & \multirow{3}{*}{3.0} & \multirow{3}{*}{14.0} & \multirow{3}{*}{0.00} \\  & F & Khorasan pasta & & 1483 kj & 0.3 satur. & & sugars 4.3 & \\  & F & Khorasan pasta & & 346 kcal & 1.4 & 68.0 & \multirow{3}{*}{4.8} & \multirow{3}{*}{13.0} & \multirow{3}{*}{0.03} \\  & & _turanicum_ & 1453 kj & 0.3 satur. & & sugars 2.5 & & \\ \hline \multirow{9}{*}{Cicer} & G & Lens pasta & \multirow{3}{*}{_Lens culinaris_} & 325 kcal & 0.3 & 48.0 & \multirow{3}{*}{13.6} & \multirow{3}{*}{25.8} & \multirow{3}{*}{0.05} \\  & & & 1375 kj & 0.2 satur. & & sugars 1.2 & & \\ \cline{1-1}  & H & Chickpea pasta & \multirow{3}{*}{_Cicer arietinum_} & 345 kcal & 3.1 & 53.8 & \multirow{3}{*}{11.1} & \multirow{3}{*}{20.0} & \multirow{3}{*}{0.06} \\  & & & 1457 kj & 1.6 satur. & & sugars 1.8 & & \\ \cline{1-1}  & I & Pea pasta & \multirow{3}{*}{_Pisum sativum_} & 334 kcal & 0.5 & 57.5 & \multirow{3}{*}{6.7} & \multirow{3}{*}{21.4} & \multirow{3}{*}{0.05} \\ \cline{1-1}  & J & Faba bean pasta & \multirow{3}{*}{_Vicia faba_} & 1415 kj & 0.3 satur. & & sugars 2.6 & & \\ \hline \hline \end{tabular}
\end{table}
Table 1: Nutrition facts of the ten different types of commercial Italian macaroni pasta used in the tests.  
mixed 75% _Tritcium turanicum_ and 25% _Cicer arietinum_; mixed 50% _Tritcium turanicum_ and 50% _Cicer arietinum_ vs. mixed 25% _Tritcium turanicum_ and 75% _Cicer arietinum_; and 100% _Tritcium turanicum_ vs. 100% _Cicer arietinum_. For each experiment, four replicates were performed (see Table 2).  
In each trial, a response index (RI) was calculated using RI = [(T - C)/Tot] \(\times\) 100, where T is the number of insects responding to the first choice, C is the number responding to the second choice, and Tot is the total number of insects released [13].