Table 2. Chemical traits of the wheat flour (WF) and mealworm powder (MP) used for bread-making.

Parameters	Samples
	WF	MP
Dry matter (%)	88.59 ± 0.06	93.88 ± 0.14
Water (%)	11.40 ± 0.06	6.12 ± 0.14
Protein (%)	11.38 ± 0.01	51.71 ± 0.71
Fat (%)	0.88 ± 0.05	27.69 ± 0.11
Ash (%)	0.48 ± 0.01	3.65 ± 0.07
NFE (%)	71.72 ± 0.17	5.15 ± 0.74
Energy (kcal 100 g-1)	348.61 ± 0.83	488.06 ± 0.66

Means ± standard deviations of duplicate independent experiments are shown.