Wheat

Dietary assessment is based on a combination of three consecutive 24 h recall at the individual level, and a food inventory taken at the household level over the same three day period. Combination of consecutive three-day 24 h recall and household food inventory can improve the accuracy of recall [19 ]. Household food consumption was determined by weighing all food consumed by the household over three consecutive randomly selected days. The three consecutive days during which detailed household food consumption data have been collected were randomly allocated from Monday to Sunday and are almost equally balanced across the seven days of the week for each sampling unit. Household food consumption was determined by examining changes in inventory from the beginning to the end of each day, in combination with a weighing and measuring technique. All foods remaining after the last meal before initiation of the survey was weighed and recorded. All purchases as well as home production foods were recorded. Wasted food was estimated when weighing was not possible. At the end of the survey, all remaining food was again weighed and recorded.
To collect individual dietary data, each household member was asked to report all food consumed over the previous 24 h for each of the three days, whether at home or away from home. Interviewers recorded the types and amounts of food consumed at each meal during the previous day. The amount of food in each dish was estimated from the household inventory and the proportion of each dish consumed was reported by each person. Household food inventory was used to collect information of household level food intake and to further estimate the individual salt and oil intake. Extreme dietary data is based on the judgment of the interviewers. For example, if a person reported an intake of 2 kg of rice a day, this was regarded as extreme. Detailed dietary data collection is described elsewhere [14 (link),17 ]. As the present study does not include calculation of salt and oil intake, we used data of 24 h recall over three consecutive days at the individual level for the analysis. The three-day recall method used in this study has a high correlation with the household food inventory method for each food group (e.g., correlation coefficient was 0.84 for rice, 0.84 for wheat) [19 ].
The food groups included were based on a food system developed specifically for CHNS and Chinese Food Composition Table [20 (link)]. Initially, 33 food groups were included. As some food items were consumed by less than 5% of participants, food intakes were further collapsed into 27 food groups based on similarity of nutritional profiles. The 27 food groups are: rice; wheat flour and wheat noodles; wheat buns and bread; corn and coarse grains; deep-fried wheat; starchy roots and tubers; pork; red meat; organ meat; processed meats; poultry and game; fish and seafood; milk; eggs and egg products; fresh legumes; legume products; dried legumes; fresh vegetables, non-leafy; fresh vegetables, leafy; pickled, salted or canned vegetables; dried vegetables; cakes; fruits; nuts and seeds; beer; liquor and fast food.
Mean consumption of each food group per day was calculated from dietary data, as liang (Chinese ounce, 1 liang = 50 g). Mean consumption of alcoholic beverages, soft drink, and tea was calculated from questionnaire responses. Respondents were asked “do you drink any kind of alcoholic beverage (beer or liquor)?”, and were asked further questions on drinking frequency, types and quantity consumed in a week. Also, participants were asked “do you normally drink tea?” and “do you drink soft drinks or sugared fruit drinks?” Further questions on drinking frequency and number of cups consumed per day (a cup is approximately 240 mL) were asked. Energy intake was calculated by CHNS based on Chinese Food Composition Table [21 ].

Seventy-five fungal strains (Table 1) were used from the Culture Collection of Fungal Research Laboratory, Faculty of Biology, Alexandru Ioan Cuza University of Iasi, previously isolated using dikaryotic mycelium from fruit bodies and characterized [48 ,49 ]. All the analytical grade reagents for preparation of the culture media were purchased from Merck (Darmstadt, Germany). Wheat bran was purchased from a local food shop, sawdust (spruce sawdust) from a timber factory, wheat straw from a local farm and coconut husk fibers from a pet shop.

The experiment was carried out in the laboratory of Dalian University of Technology (40°41′20.26″ N, 122°7′15.17″ E) in September–October 2021 at 22–26 °C ambient temperatures and approximately 12 daytime hours. The BSF eggs were hatched in a substrate containing soybean meal, corn meal, and wheat bran in a 6:3:1 ratio with 70% moisture content for 6–8 d. The emerging larvae were sieved out and weighed 0.0591 g per 100 individuals. The food waste was fully mixed by a kitchen blender and split into transparent plastic boxes. Each box was filled with 200 g of food waste, 20 g of wheat brain, and 480 larval individuals (0.2837 g). The boxes were 1250 mL in volume with several holds on the lids for passive aeration. A total of 30 parallel boxes were prepared. On Days 3, 5, 7, 9, 11, 13, 15, 17, 19, and 21, triplicate boxes were collected, and the larvae and frass were separated manually, weighted, and stored at −20 °C. Larval samples of all time points were subjected to the detection of body parameters and fatty acid properties. Frass samples of Days 7, 9, 11, 13, 15, and 17 were used for the determination of physiochemical properties.
Food waste components were further adjusted for analysis of carbohydrate effects on the larval bioconversion process. Three substrates were set as 100% food waste (FW100 CM0), 60% food waste and 40% corn meal (FW60 CM40), and 20% food waste and 80% corn meal (FW20 CM80). Percentages of each component were based on their wet weight. The FW100 CM0 group was the food waste treatment carried out above. The FW60 CM40 and FW20 CM80 groups were performed in the same manner as the experiments above, except that the waste components and sampling time points were adjusted. The food waste was still the university canteen waste, whereas the corn meal was prepared by mixing corn meal flour and water in a 3:7 ratio and cooking in a rice cooker for 0.5 h. When the substrates were mixed thoroughly, 21 parallel boxes were prepared for the FW60 CM40 and FW20 CM80 groups, respectively. The sampling time points were set as Days 3, 5, 7, 9,11, 13, and 15. At each time point, triplicate boxes were collected, and the larvae and frass were manually separated and weighted. The larvae were further analyzed for body FA contents and compositions, and the frass samples were further determined for the properties of reducing carbohydrates.