Автор - | 04.03.2019

Surely, amaranth fans have already heard about its excellent nutritional value, which is reflected in the high content of high-quality vegetable protein. In this article we decided to confirm previously published data, referring to the research scientists. At the heart of the material – the article of researchers from Russia. This is Shmalko N.A., Komarova, Yu.Yu., Chalova I.A.

This information will not only be interesting, but also useful to anyone who wants to provide their body with healthy, wholesome and nutritious food.

Experimental studies of non-traditional sources of raw materials
According to the author of the article, the use of unconventional sources of raw materials makes it possible to solve the serious problem of increasing the biological value of the diet of modern man.

So, one of the ways to solve the problem is the use of protein products derived from amaranth seeds. Indeed, in the seeds of this plant in large quantities contains protein, characterized by ease of assimilation and a balanced content of amino acids.

By the way, the authors of the research also include various new types of similar raw materials, including:

  • flour from amaranth grains;
  • embryonic grit;
  • semi-fat protein bran.

By the way, for the production of flour, “a unique technology of grinding amaranth seeds is provided, which in one process allows high-quality separation of amaranth seeds into its anatomical parts in order to obtain a wide range of products with high nutritional value (this development is patented), as well as previously developed whole-grain flour” .

As a result of experimental studies (the Kedal method was used (the conversion factor was 5.7)), which were carried out by Shmalko NA, Komarova Yu.Yu., Chalova IA, the total nitrogen content in various amaranth products was detected. We present data on reduction:

  • semi-defatted protein flour (37.85%);
  • germinal grit (32.21%);
  • wholemeal flour (20.29%);
  • protein bran (19.27%).

Using the method of Lowry study established the content of water-soluble protein. The results are as follows:

  • wholemeal flour (5.69 g / 100 g of product);
  • semi-defatted protein flour (5.22 g / 100 g);
  • embryonic grit (4.36 g / 100 g);
  • protein bran (3.76 g / 100 g).

According to the authors of the study, this difference is due to the difference in the dispersion of raw materials.

Determination of amino acid levels
Also, researchers found that amaranth grains have a balanced amino acid composition. In particular, amino acid fast for protein amaranth whole flour:

  • on valine is equal to 87.8%;
  • leucine – 87.4%;
  • isoleucine – 100%;
  • lysine – 139.6%;
  • methionine + cystine – 108.3%;
  • threonine – 92.3%;
  • phenylalanine + tyrosine – 129.7%;
  • tryptophan – 249.0%.

The amount of essential amino acids in the protein of amaranth flour is 10.0 g / 100 g of protein, the total number of amino acids is 19.0 g / 100 g of protein.

Amino acid fast for protein of amaranth semi-skimmed flour:

  • on valine equal to 112.8%;
  • leucine – 86.4%;
  • isoleucine – 110.0%;
  • lysine – 178.2% (for wheat flour, such an indicator does not exceed 57%);
  • methionine + cystine – 115.5%;
  • threonine – 127.2%;
  • yenylalanine + tyrosine – 146.9%;
  • tryptophan – 287.2%.

The amount of essential amino acids in the protein of amaranth flour is 17.6 g / 100 g of protein, the total number of amino acids is 37.7 g / 100 g of protein; KRAS – 63%, BC – 37%.

For comparison, the researchers provided information on the usual, familiar to us types of flour. In particular, the amino acid protein of wheat flour for isoleucine is 127.0%, leucine – 111.3%, lysine – 46.2%, methionine + cystine – 110.6%, phenylalanine + tyrosine – 140.3%, threonine – 76.3%, tryptophan – 115%, valine – 97.6%. The total number of amino acids 10,434 g / 100 g protein; KRAS – 63%, BC – 37%.

From the above data, we can make a simple conclusion – whole ground flour from amaranth seeds is characterized by a much more balanced composition of amino acids in comparison with ordinary wheat flour. Therefore, researchers recommend using it in the preparation of bread, bakery products instead of wheat flour, which will provide an improved balance of limiting amino acids. Flour and flour

In addition, according to the researchers, the use of baking protein powder from amaranth seeds is also quite acceptable. Since it is observed an increased protein content (41.4% of dry matter), as well as the balance of amino acids, as in wheat flour.

Based on all of the above, we can make a logical conclusion that experimental studies have proved that the studied protein products obtained from amaranth grains are characterized by a high biological value. They identified specific biochemical features, which suggests that there are broad prospects for their use in various sectors of the food industry. But first of all it is about bread-making.

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