Table 1.
Ingredients were used to prepare silkworm pupae-fortified chicken bread spread.
| Ingredients | Amount (g) | |||
|---|---|---|---|---|
| SP0 (Control) | SP25 | SP50 | SP75 | |
| Chicken breast | 250.0 | 62.5 | 125.0 | 187.5 |
| Silkworm pupae | – | 187.5 | 125.0 | 62.5 |
| Coconut oil | 52.5 | 52.5 | 52.5 | 52.5 |
| Condiments* | 13.0 | 13.0 | 13.0 | 13.0 |
| Tapioca flour | 18.0 | 18.0 | 18.0 | 18.0 |
| Vinegar | 9.0 | 9.0 | 9.0 | 9.0 |
| Salt | 2.0 | 2.0 | 2.0 | 2.0 |
| Sugar | 1.0 | 1.0 | 1.0 | 1.0 |
| Pepper powder | 1.0 | 1.0 | 1.0 | 1.0 |
| Water | 13.0 | 13.0 | 13.0 | 13.0 |
Source: Modified from Arya et al.10.
*Onion:ginger:garlic (3:2:1).
SP0 (Control): Chicken bread spread without silkworm pupae fortification.
SP25, SP50, and SP75: Silkworm pupae-fortified chicken bread spread with the replacement of chicken meat at 25, 50, and 75%, respectively.