Table 2. Proximate composition of frankfurters formulated for replacing pork meat with yellow mealworm

Parameters	Control1)	T1	T2	T3	T4	T5	T6
Moisture content (%)	59.76±0.85A	55.38±0.17B	52.81±1.14C	52.27±1.14C	52.17±1.66C	50.98±1.05C	47.54±0.63D
Protein content (%)	10.03±0.80F	13.89±0.64E	14.33±0.66DE	15.64±0.52D	17.48±0.69C	21.10±0.22B	24.00±0.11A
Fat content (%)	20.71±0.27C	26.90±0.57A	24.92±0.28B	20.34±0.67C	18.91±0.95D	16.00±0.16E	14.61±0.38F
Ash content (%)	2.14±0.04D	2.30±0.08C	2.31±0.04C	2.31±0.17C	2.63±0.14B	2.86±0.04A	2.94±0.06A