Wheat bread | Acheta domesticus | - Protein, fat, fiber ash, and energy value- Essential leavening amino acid- Essential fatty acid- Firmness | - Specific volume- Microbial characteristics | Osimani et al. (2018) |
Locusta migratoria | - Protein, fat, fiber, and ash content- Essential amino acid | - Specific volume- Overall acceptability | Althwab et al. (2021) |
Tenebrio molitor | - Protein and essential amino acids- Specific volume | - Firmness- Sensory evaluation | Roncolini et al. (2019) |
Schistocerca gregaria | - Protein, fat, ash, fiber | - Hardness, springiness- Specific volume | Haber et al. (2019) |
Gluten-free bread | Gryllus assimilis | - Protein, fat, ash, and lipid content- Hardness, chewiness | - Specific volume- High porosity and cell density | da Rosa Machado and Thys (2019) |
Pasta | Cricket powder | - Protein, fat, ash, and energy value- Cooking loss- Firmness | - Cooking time | Duda et al. (2019) |
Buckwheat pasta | Silkworm powder | - Protein- Cooking time | - Energy value- Acidity over storage | Biró et al. (2019) |
Extruded cereal snack | T. molitor | - Protein- Digestibility- Pore density- Pore well thickness | - Poor expansion- Porosity- Pore size | Azzollini et al. (2018) |
Sphenarium purpurascens | - Protein, ash- Browning index | - Carbohydrate value- Whiteness index | Ramírez‐Rivera et al. (2021) |