Table 3.
Comparison of fatty acid profiles of cr icket powder with different processing conditions

	Fatty acid	Processing (g/100 g)
		LP1)	Hot-air2)	Roasting3)	Frying4)
Saturated fatty acid (SFA)	Myristic acid (C14:0)	ND5)	0.48±0.42	0.40±0.35	0.46±0.40
	Palmitic acid (C16:0)	21.00±1.13	21.66±1.31	21.24±0.12	23.09±0.08
	Stearic acid (C18:0)	9.07±1.74	7.05±0.65	7.86±0.92	8.33±1.19
	Total saturated fatty acids	30.07±0.96	29.19±0.79	29.51±0.46	31.88±0.56
Unsaturated fatty acid (USFA)	Palmitoleic acid (C16:1)	ND	2.32±0.08	2.08±0.27	2.20±0.02
	Oleic acid (C18:1n9c)	20.40±1.18	23.14±0.81	23.63±0.39	23.19±1.07
	Linoleic acid (C18:2n6c)	40.70±1.94	34.29±1.24	35.11±0.96	33.47±0.25
	Linolenic acid (C18:3n3)	2.45±0.25	1.49±0.09	0.55±0.39	1.35±0.15
	Cis-11,14-Eicosadienic acid (C20:2)	ND	0.42±0.73	0.93±0.41	0.53±0.46
Total unsaturated fatty acids		63.55±0.56	61.66±0.52	62.30±0.42	60.74±0.41
USFA/SFA		2.11	2.11	2.11	1.91

Lyophilization process.
Hot-air process (90°C for 7 hr).
Roasting process (160°C for 40 min).
Frying process (180°C for 30 sec).
Not detected.