Table 1.
General compositions and chitin contents of cricket powder with different processing conditions

		LP1)	Hot-air2)	Roasting3)	Frying4)	Mean
General components	Moisture (%)	1.44±0.02a	7.25±0.03b	12.63±0.13c	14.28±0.63d	8.90±5.26
	Crude protein (%)	64.44±0.11d	62.19±0.65c	55.08±0.07b	26.48±0.21a	52.05±15.84
	Crude fat (%)	15.53±0.19a	15.47±0.43a	17.27±0.18b	45.87±0.04c	23.54±13.49
	Crude ash (%)	5.42±0.22d	4.37±0.05c	3.86±0.03b	1.74±0.01a	3.85±1.41
	Crude fiber (%)	10.38±0.17c	9.32±0.01a	10.07±0.04b	10.02±0.14b	9.95±0.42
	NFE5) (%)	2.79±0.30b	1.40±0.24a	1.19±0.18a	1.61±0.24a	1.72±0.70
Chitin (%)		9.77±0.06b	12.25±0.05c	11.27±0.05c	6.36±0.33a	9.91±2.39

Lyophilization process.
Hot-air process (90°C for 7 hr).
Roasting process (160°C for 40 min).
Frying process (180°C for 30 sec).
Nitrogen free extract.