Table 2. Approximate analysis of meat batters formulated with silkworm pupae at various levels with or without TG

¹⁾Treatments	Moisture (%)		Protein (%)		Fat (%)		Ash (%)

	TG non added	TG added	TG non added	TG added	TG non added	TG added	TG non added	TG added
Control	72.96±0.08^a	72.40±0.07^a	18.25±1.69^b	19.93±0.58^c	5.61±0.35^b	5.22±0.27	2.44±0.05^c	2.52±0.03^b
T1	69.38±0.24^b	67.97±0.17^b	19.34±0.20^bB	22.43±0.22^bcA	6.20±0.38^ab	6.51±1.05	2.49±0.01^bc	2.53±0.03^b
T2	66.19±0.33^c	64.41±0.01^c	19.91±1.08^bB	23.74±1.70^bA	7.07±0.57^a	7.43±1.07	2.56±0.04^ab	2.68±0.05^b
T3	63.11±0.35^d	62.10±0.10^d	26.58±1.53^aB	29.89±2.10^aA	7.09±0.53^a	7.73±1.57	2.63±0.04^a	3.08±0.22^a