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Simple Summary: An increase in game meat consumption has been observed worldwide. This is the first study to assess the amino acid composition and the protein quality of the muscles of deer from organic feeding grounds. This study assessed the nutritional value of the protein of the muscles of deer originating from forest, organic, and conventional feeding grounds. The meat of deer from the forest and the conventional feeding grounds exhibited higher exogenous and endogenous amino acid contents than that of deer from the organic feeding ground. However, the meat of deer from the organic farm feeding ground is characterized by the highest protein content and ensures optimal satisfaction of the demand for essential amino acids. The highest lysine content was found in the muscles of the deer from the forest feeding ground. This knowledge can help nutritionists develop diets that meet the nutritional recommendations for different consumer groups and breeders to make decisions about farm location and deer feeding strategies. This study aimed to analyze the amino acid profile, with a particular focus on the nutritional value of the protein of the longissimus lumborum (LL) and the semimembranosus (SM) muscles of deer originating from three feeding grounds: forest (FFG); conventional (CFG) grounds; organic farm (OFG). This is the first time that deer from an organic farm feeding ground have been included in this study. The muscles were collected from 36 deer carcasses with equal proportions of sex and 31 months of age. This study demonstrated significantly higher essential amino acid (EAA) and non-essential amino acid (NEAA) contents in the muscles of deer from the FFG and CFG compared to the OFG. However, the EAA-to-NEAA ratio was significantly higher for the muscles of deer from the OFG. The muscles of the FFG and CFG deer were characterized by a higher concentration of lysine as well as acidic and tasty amino acids compared to the OFG deer, with the muscles of the latter exhibiting a higher percentage of branched-chain amino acids (BCAA). The results obtained can be used professionally by nutrition specialists in preventive and therapeutic diets and breeders to make decisions about farm location and deer feeding strategies. [ABSTRACT FROM AUTHOR]

Körpereigene Proteine sind einem permanenten Auf- und Abbau unterworfen. Muskelproteine werden alle 120 Tage erneuert. Das American College of Sports Medicine empfiehlt aktuell leistungsorientierten Sportlern eine Spanne von 1,2 bis 2,0 g Eiweiß pro kg Körpergewicht pro Tag (Ausdauer- und Kraftbelastungen). In zeitlich begrenzten Phasen der Energierestriktion (Diät, Gewichtmachen in bestimmten Kampf- oder Kraftsportarten) oder bei verletzungsbedingter Immobilisierung, können auch höhere Mengen nötig werden, um die fettfreie Masse aufrechterhalten zu können. Grundsätzlich wird keiner Proteinquelle eine eindeutige Überlegenheit für die Steigerung der muskulären Proteinbiosynthese eingeräumt. Prinzipiell können sich pflanzliche und tierische Proteinlieferanten ergänzen. Aus der Ernährungswissenschaft stammt zur Bestimmung der Qualität der Begriff der „biologischen Wertigkeit". Setzt man Eiprotein als Referenzwert mit 100% an, so kann man die anderen Lebensmittel bezüglich ihrer Wertigkeit hierarchisch einordnen. Kombiniert man pflanzliche und tierische Lebensmittel miteinander, so lässt sich die Proteinqualität auch über den Referenzwert des Eiproteins von 100% hinaus deutlich steigern. Üblicherweise decken Hochleistungsathleten ihren Proteinbedarf problemlos über das Nahrungsprotein. Supplemente sind eigentlich nur in speziellen Konstellationen nötig: längerfristige energiereduzierte Diät zum Erhalt eines niedrigen Körpergewichts, bei gewissen Nahrungsmittelunverträglichkeiten, einseitigen Kostformen (u.a. Fast Food, vegane Ernährung). Ein Vorteil von guten Proteinsupplementen ist neben gutem Geschmack die Anreicherung mit Vitamin B 6. Empfohlen werden hier 0,02 mg Vitamin B 6 pro 1 g supplementiertem Protein. Vergleicht man die Zusammenstellung eines Proteinriegels mit einem konventionellen Protein-Shake, so erscheint der Riegel aufgrund seines Kohlenhydratanteils (=> anabol) als die bessere Wahl. Das früher angenommene kurze anabole Fenster von zwei Stunden in der Postbelastungsphase, wird mittlerweile nach neueren Studienerkenntnissen nicht mehr als so entscheidend angesehen, sodass das Timing der Eiweißzufuhr viel entspannter geplant werden kann. Man sollte also die Proteine nach der sportlichen Betätigung möglichst mehrmals am Tage (drei- bis viermal) in einer Gesamtmenge bis zu 2 g pro kg Körpergewicht pro Tag zuführen. Der additive Effekt eines Krafttrainings in Kombination mit adäquater Proteinzufuhr liegt nach einer Metaanalyse anhand von 49 randomisierten, kontrollierten Studien leider relativ niedrig. Nach 13±8 Trainingswochen belief sich die durchschnittliche Muskelmassezunahme auf 0,3 kg Magermasse. Ein potenzielles Gesundheitsrisiko droht bei der Aufnahme isolierter Aminosäuren, die wie ein Medikament einzustufen sind. Wird beispielsweise eine Aminosäure in größerer Menge zugeführt, so kann die Aufnahme anderer wichtiger Aminosäuren blockiert werden, sodass ein Ungleichgewicht droht. The body's own proteins are subject to permanent build-up and degradation. Muscle proteins are renewed every 120 days. The American College of Sports Medicine currently recommends a range of 1.2 to 2.0 g of protein per kg of body weight per day (endurance and strength loads) for performance-oriented athletes. In temporary phases of energy restriction (dieting, weight-making in certain martial arts or strength sports) or in the case of injury-related immobilization, higher amounts may also be necessary to maintain the fat-free mass. Basically, no protein source is given a clear superiority for increasing muscular protein biosynthesis. In principle, plant-based and animal-based protein suppliers can complement each other. In nutritional science, the term "biological value" is used to determine quality. If egg protein is used as a reference value of 100%, the other foods can be classified hierarchically in terms of their value. If plant-based and animal-based foods are combined, the protein quality can be significantly increased even beyond the reference value of 100% for egg protein. Usually, high-performance athletes easily cover their protein needs through dietary protein. Supplements are actually only necessary in special constellations: long-term energy-reduced diet to maintain a low body weight, for certain food intolerances, one-sided diets (e.g. fast food, vegan diet). In addition to good taste, one advantage of good protein supplements is the enrichment with vitamin B 6. It is recommended to take 0.02 mg of vitamin B 6 per 1 g of supplemented protein. If you compare the composition of a protein bar with a conventional protein shake, the bar appears to be the better choice due to its carbohydrate content (=> anabolic). According to recent study findings, the previously assumed short anabolic window of two hours in the post-exercise phase is no longer considered so decisive, so that the timing of protein intake can be planned in a much more relaxed manner. After exercise, proteins should therefore be consumed several times a day (three to four times) in a total amount of up to 2 g per kg of body weight per day. The additive effect of strength training in combination with adequate protein intake is unfortunately relatively low, according to a meta-analysis based on 49 randomized controlled trials. After 13 ± 8 weeks of training, the average muscle mass gain was 0.3 kg of lean mass. There is a potential health risk from the ingestion of isolated amino acids, which are to be classified as a drug. If, for example, an amino acid is supplied in large quantities, the absorption of other important amino acids can be blocked, so that there is a risk of an imbalance. [ABSTRACT FROM AUTHOR]

Amaranth is a pseudocereal that has a potentially greater role to play in reducing malnutrition and promoting animal feed security because of its high quality and ability to adapt to environmental stresses. We review the nutrient content and its value for poultry feeding, as well as uses in industry and for human food that might impact on its availability for poultry. Wit effective processing to detoxify antinutritive components by extrusion or autoclaving, it can be incorporated at up to 40% in the diet of broiler chickens without loss of productivity. Its nutritional value is high, in terms of protein, oil, mineral and antioxidant content, as well as its excellent amino acid balance. Amaranth is likely to be most beneficial as feed grain for poultry in extreme climatic regions, such as those that are drought prone, as long as effective processing can be incorporated into the feed production system. [ABSTRACT FROM AUTHOR]

There exists a problem of unbalanced nutrition in the modern world. Consumption of vegetables and fruits is mainly seasonal and they are not consumed by everyone in the daily diet in sufficient quantities to meet the daily requirement for nutrients. Snack products, including various bars, are becoming increasingly popular among the population of our country. Often there is an insufficient amount of vitamins and other micronutrients with such products that are so necessary to ensure the health of the human body. Insufficiency of these nutrients causes various diseases, the condition of the skin, hair, nails, and even mood worsens.The goal of the research was to determine the amount of vitamins in a bar made from sunflower seeds with the addition of plant materials – crushed dried tomato fruits.The objects of the study were a candy bar with the addition of rusk crumbs, containing 15% of dried tomatoes by weight of the finished product and a control sample – kozinak.Tests were carried out on a Dionex Ultimate 3000 chromatograph using reverse phase chromatography on a Luna C18 column. This device is used to measure the content of a wide range of components in samples of substances and materials, solutions, food products and other objects of analysis.It has been found that with the addition of a herbal additive and cracker crumbs to the recipe, the quanitative composition of vitamins A and E in the finished product increased compared to the control sample.The results of the research can be used in the development of new food recipes.

With the increase in the number of consumers with lactose intolerance, milk casein, and the physiological preference for vegetable protein, there is a tendency for the intensive development of the herbal drinks market. To date, vegetable analogues of milk are becoming popular, produced from various cereals and oilseeds, nuts, because they have a pleasant taste, high nutritional and biological value. When improving existing plant-based beverage technologies, the main factors are taken into account: the determination of organoleptic parameters, the norms of nutrient content, the storage capacity of the emulsion system and the fractional composition of proteins. As part of this study, the organoleptic parameters and nutritional value of vegetable drink based on walnuts were determined. When determining the biological value, the content of all essential amino acids is high. The amino acid score of the protein is 86.3%. The protein rationality coefficient is 67.4%. The sum of polyunsaturated fatty acids in the total fat mass is 75.8%. At the same time, the content of ω-3 fatty acids in 100 g of the drink was set at 0.86 g, and ω-6 fatty acids at 2.63 g. The optimal ratio for functional nutrition of ω-3:ω-6 fatty acids is 1:3.0. [ABSTRACT FROM AUTHOR]

The growing tendency to produce cheese from animal and plant ingredients has led to the diversification of cheese-making technologies and the search for new cheese suitable raw materials. The research object is the technology of cheeses made from combined raw materials: cow's milk and hemp seed proteins. Subjects of research: organoleptic and physical-chemical indicators of cheese product samples; amino acid composition of cheese product samples. The inclusion of vegetable raw materials in the cheese technology affects the technical properties of milk-plant mixtures, in particular, their syrupy properties, and the quality of the finished cheese product. Samples of cheeses were produced according to the traditional technology of Cachotta type cheese. The conducted research established that the proteins of hemp seeds affect the sensory characteristics of cheese. Increasing the content of hemp protein in recipes leads to the appearance of a brown-green color of the cheese product. The taste and smell acquire a characteristic shade of hemp. When vegetable proteins are used in the recipe of cheese, the yield of the finished product increases by 0.3...23.5 %. In experimental samples, the content of fat (by 0.3...2.2 %) and protein (by 1.75...10.4 %) increases. Hemp seed protein balances the amino acid profile in finished cheese. The total content of amino acids in cheese samples was as follows: H10 – 8.25, H15 – 8.35, H20 – 8.44, and H25 – 8.53 mg/g of protein, which is relatively higher than in the control sample H0 – 8.08 mg/g of protein. Taking into account the results of the sensory analysis of the expert commission and the balanced biological profile, the recommended concentration of hemp seed protein in the milk-vegetable mixture is 20 %, which guarantees the acceptable quality of the product. The obtained results are of practical importance, since it can be taken into account that the combination of raw materials of plant and animal origin expands the assortment, increases the raw material base and the output of cheese, and therefore, the profitability of production [ABSTRACT FROM AUTHOR]

The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for this population group are mostly deficient in biologically active substances. One way to solve this problem is to develop dishes for vegans using raw plant materials with a high content of biologically active substances. The chemical composition of flax seeds and blueberry extract is analysed in terms of using these products for vegan cuisine. The feasibility of using flax seeds and blueberry extract to increase the biological value of the falafel vegan dish was proven. The feasibility of replacing vegetable oil and a fraction of wheat flour to optimise the vitamin-mineral composition of falafel was determined. Based on the organoleptic evaluation of the control and test samples, the optimal ratio of falafel ingredients was established: 2.5% dry blueberry extract and 7.5% flax seeds per 100 g of the dish. The falafel chemical composition with the addition of flax seeds and blueberry extract was studied compared to the control sample. According to the research results, the technology of cooking falafel for vegans with an increased content of biologically active substances was developed. Based on the data obtained, it can be concluded that the developed dish will enrich vegan nutrition with deficient biologically active substances. The social effectiveness of the developed technology of cooking falafel is to expand the range of vegan dishes. The developed dish can be recommended for the nutrition of fasting people. It is advisable to use the technology developed to cook falafel in restaurants.

The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component composition of the gluten-free mixture recipe and production of prototypes; 2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies of dough and finished products. To carry out the analysis instrumental and visual research methods were used. During the experiment three samples of bread were obtained from different types of gluten-free flour (No. 1 – green buckwheat; No. 2 amaranth flour; No. 3 – gram flour) in combination with rice flour, carrot powder and chia seeds. The control sample was bread made from rice flour, potato and corn starch. The rate of dietary fiber supplementation was calculated on the basis of the recommended daily intake. Thus, 2.8 g of dietary fiber was added with carrots, and 4.4 g of dietary fiber with chia seeds. According to all the studies carried out, sample No. 3 from gram flour turned out to be the best. The research results can be used in the baking industry to expand the range of bakery products. A mixture for making gluten-free bread can be a very useful product, especially for those categories of the population who have a need for such products. Also, given that for the majority of the population bread is a commodity of everyday demand, the production of such mixtures will be in great demand.

As a result of the conducted scientific research, the use of raw materials with low allergenic activity has been justified for the development of a recipe for boiled sausages for feeding children suffering from food intolerance. The experimental work was carried out on the base of KubSAU named after. I.T. Trubilin. According to the research design, biotechnological requirements for the composition and quality of the products have been analyzed, intended for a group of young children. The basic quality requirements are shown to ensure the safety of baby sausages for feeding children from 1.5 years of age: protein content – no less than 12 g, fat – no more than 18 g, salt – no more than 1.5 g and others. The selection and assessment of the quality characteristics of raw materials with low allergenic characteristics, which can be used as part of a new formulation, have been carried out. Based on the data obtained a meat-based product for children over 1.5 years old has been formulated in the form of boiled sausages intended for children with food intolerance. A model of a recipe composition with specified quality characteristics has been developed, including turkey, pork, horse meat, corn flour, goat milk, zucchini, and parsley. Pilot batch of sausages has been developed with subsequent assessment of the nutritional and biological value of the recipe model for feeding children with food intolerance, which shows high characteristics of the new product. The daily satisfaction of young children in basic nutrients has been studied. The developed boiled sausage product meets the requirements for protein (13.23 g) and fat (16.36 g) content.

Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has been carried out in KubSAU named after I.T. Trubilin. As a result of the research, the venison market in Russia has been analyzed, and to substantiate the biotechnological requirements for the composition and quality of meat cream intended for feeding residents of the Far North have been substantiated; quality characteristics of the main raw material – venison and additional raw materials have been selected and assessed. Using the method of calculating quantitative and qualitative characteristics of the selected ingredients, the combination of formulation components that enrich the developed product with natural biological elements has been determined. The recipe composition of meat cream based on venison has been modeled. Pilot batch of meat cream has been developed with subsequent assessment of nutritional and biological value. A study conducted on the Daily supply of the main nutrients of the developed special-purpose meat cream, provided for the social group of people (residents of the Far North) has been studied and it has been revealed that the body’s energy costs are 15% higher, and the need for protein and fat consumption also increases to 140 g. Moreover, it has been revealed that the product is rich in vitamin B, which fully meet the daily requirement, vitamin A, which provides up to 29.3%, and vitamin C, up to 38% of the daily requirement. The developed meat cream meets the protein content requirements of 15.3%; fat of 19%; salt of 2%.

Probiotics are widely used for intensive technologies of growing broiler chickens due to their ecologically harmless properties, increasing productivity and obtaining safe and high-quality meat products. The purpose of the study was to determine the effect of the probiotic biopreparation Subtiform on the amino and fatty acid composition and biological value of chicken meat after drinking the probiotic biopreparation Subtiform in different doses. Broiler chickens from 28 to 42 days of age were given the probiotic bio preparation Subtiform, which contains Bacillus subtilis and Bacillus licheniformis at 2.5 × 109 CFU/g and dry milk serum per 20 birds in a cage: control - birds were not given probiotics with water; experiment 1 – 0.5 g/10 dm3 of water; experiment 2 – 2.0 g/10 dm3 of water; experiment 3 – 4.0 g/10 dm3 of water. The total content of amino acids in the breast meat of broiler chickens slightly increased in experiment 1 – by 1.71 % (Р < 0.01), in experiment 2 – by 3.57 % (Р ≤ 0.001), in experiment 3 – by 12.35 % (Р ≤ 0.001). The content of essential amino acids in breast meat was increased – 5.39 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of methionine – 1.7 times (Р ≤ 0.01), leucine – by 1.3 times (Р ≤ 0.001), lysine and isoleucine – 1.2 times compared to the control group; the content of substituted amino acids also increased – 9.07 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of aspartic acid – 1.2 times (Р ≤ 0.01), glutamic acid – 1.13 times (Р ≤ 0.01), as well as a decrease in glycine content – by 1.2 times (Р≤0.01) compared to the control group. The protein-quality index in experiment 3 was higher due to the increased content of tryptophan – 0.37 ± 0.025 mg/100 mg of meat (Р ≤ 0.001) and oxyproline – 0.06 ± 0.002 mg/100 mg of meat (Р ≤ 0.001). A positive effect of the probiotic biological preparation of Bacillus subtilis and Bacillus licheniformis on the fatty acid composition of the meat of broiler chickens of the research groups was established. The highest total content of saturated fatty acids to the total content of fatty acids in percentage was in experimental group 3 – 38.39 ± 0.002 %, which accordingly increased by 8.11 % compared to the control group (35.51 ± 0.002 %), due to the increase due to the increase in palmitic, stearic, iso-stearic content. The content of monounsaturated acids was characterized by the content of myrostolenic, palmitoleic, heptadeceneic, oleic, gondoic, and erucic nervonic acids. The highest content of monounsaturated fatty acids in experimental group 3 is 43.77 ± 0.002 % (Р≤0.001) due to an increase in the content of 43.77 ± 0.002 % (Р ≤ 0.001) of palmitoleic, oleic and gondoic acids. The increase in the content of polyunsaturated fatty acids in the meat of broiler chickens in experimental sample 3 was the highest – 25.16 ± 0.02 % (Р ≤ 0.001) due to the increase in the content (Р ≤ 0.001) of linoleic, linolenic and arachidonic fatty acids. The highest total content of omega-3 was in experimental groups of broiler chicken meat 2 and 3, respectively – 1.03 ± 0.001 % (Р ≤ 0.001) and 1.30 ± 0.001 % (Р ≤ 0.001) and omega-6, respectively – 22.98 ± 0.014 % (Р ≤ 0.001) and 23.40 ± 0.015 % (Р ≤ 0.001). The ratio ∑Omega-6/∑Omega-3 was – 22.31 and 18.00 in experimental groups 2 and 3, respectively. An increase in the relative biological value of meat (103.85 %) was observed when using Tetrachimena piriformis in a dose of the probiotic biopreparation Subtiform – 4.0 g/10 dm3 of water. The practical value of the research lies in the use of the probiotic biopreparation Subtiform to increase the biological value of meat and improve the amino acid and fatty acid profile.

A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and complex approaches. The article introduces a review of modern technical solutions, methods, and approaches to modeling new complex meat products with preset quality indicators. The review (1990–2022) involved research articles published in high-rated peer-reviewed research journals, educational literature, digital theses published by Russian Dissertation Councils, and patents registered by the Institute of Industrial Property. The synchronic and diachronic analysis of basic principles of food product design and parametric modeling revealed no universal methodology for meat products development, both in terms of goals and applicability to different meat products types. Forecasting of finished meat products quality indicators requires relevant and accurate information, which is highly variable and fast-changing. Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw materials properties.

This study aimed to analyze the amino acid profile, with a particular focus on the nutritional value of the protein of the longissimus lumborum (LL) and the semimembranosus (SM) muscles of deer originating from three feeding grounds: forest (FFG); conventional (CFG) grounds; organic farm (OFG). This is the first time that deer from an organic farm feeding ground have been included in this study. The muscles were collected from 36 deer carcasses with equal proportions of sex and 31 months of age. This study demonstrated significantly higher essential amino acid (EAA) and non-essential amino acid (NEAA) contents in the muscles of deer from the FFG and CFG compared to the OFG. However, the EAA-to-NEAA ratio was significantly higher for the muscles of deer from the OFG. The muscles of the FFG and CFG deer were characterized by a higher concentration of lysine as well as acidic and tasty amino acids compared to the OFG deer, with the muscles of the latter exhibiting a higher percentage of branched-chain amino acids (BCAA). The results obtained can be used professionally by nutrition specialists in preventive and therapeutic diets and breeders to make decisions about farm location and deer feeding strategies.

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An analysis of the biological value of chum salmon showed that, in terms of the balance of the amino-acid composition of the protein, chum salmon with spawning changes is not inferior to chum salmon without spawning changes (silver chum salmon). A higher content of polyunsaturated fatty acids in total lipids, including omega-3, was noted in chum salmon with spawning changes compared to silver chum salmon. The metabolic profile of chum salmon samples obtained by NMR spectroscopy showed that the levels of Asp, Glu, and glucose markedly increase during spawning migration, which is explained by the limited feeding of fish. The calculated total taste index of silver chum salmon was 4.06 ± 0.11, and that of chum salmon with spawning changes was 3.46 ± 0.09. Therefore, according to taste sensations, the silver chum salmon has a richer taste compared to the chum salmon with spawning changes. The results of the analysis of the nutritional value and metabolic profile of chum salmon with spawning changes can be used in the manufacture of minced fish for the subsequent production of specialized food products by introducing functional additives that balance the consistency and color, as well as in production of functional food additives. [ABSTRACT FROM AUTHOR]

The paper presents an interdisciplinary study involving consumer research complemented by analytical research. The research aim is to identify the mineral content of 5 different types of monofloral honey produced in Slovakia as well as the behaviour of Slovak honey consumers (n=600), but mainly their preferences and awareness of honey quality and its nutritional value. The results showed that honey produced by Slovak beekeepers contained trace and major minerals such as K, Ca, Mg, Na, Mn, Al, Fe, Ba, Sr, Li, Zn. The highest mineral content was identified in honeydew honey and linden honey while the lowest content was in acacia honey and rapeseed honey. Consumer research revealed that most consumers were not able to list nutritional values or specific minerals which are found in honey. The antibacterial activity was indicated by the majority of respondents as the most frequent positive effect of honey. The most preferred monofloral honey was honeydew honey followed by acacia honey and linden honey.

Objectives: Malnutrition is a global concern in older adults, as it negatively affects morbidity and mortality. While higher animal protein intake may help prevent and treat malnutrition, it might also increase the risk of chronic diseases and death. Conversely, vegetable protein intake might have a lower anabolic effect and not be as effective to improve nutritional status. We studied whether animal and vegetable protein intake are associated with changes in nutritional status in older adults. Design: We used pooled data from two Spanish cohorts: the Seniors-ENRICA 1 and Seniors-ENRICA 2. Settings and participants: 2,965 community-dwelling adults aged 62–92 years. Measurements: Protein intake was estimated at baseline via an electronic, validated diet history. Nutritional status was assessed at baseline and after 2.6 years with the GLIM (Global Leadership Initiative on Malnutrition) phenotypic criteria: weight loss, low body mass index, and reduced muscle mass. The odds of improvements in nutritional status were assessed with logistic regression models, extensively adjusted for potential confounders. Results: Higher animal and vegetable protein intake were associated with improvements in nutritional status [odds ratios (95% confidence intervals) per 0.25 g/kg/day were 1.15 (1.00, 1.32) and 1.77 (1.35, 2.32), respectively]. Cereal protein intake drove most of the latter association [2.07 (1.44, 2.98)]. Replacing 0.25 g/kg/day of total animal protein, meat, or fish protein (but not dairy or egg protein) with vegetable protein was associated with improvements in nutritional status [1.54 (1.13, 2.09), 1.70 (1.20, 2.41), and 1.77 (1.18, 2.64), respectively]. Conclusions: Higher animal and, especially, vegetable protein intake were associated with improvements in nutritional status in older adults. Replacing total animal protein, meat, or fish protein with vegetable protein may help improve malnutrition.

The results of a comparative analysis of the chemical composition of rye, wheat and triticale grains grown in the Republic of Uzbekistan and their flour are presented. The main components of these grains are determined. Based on the results of the analysis, it was found that the amino acids of rye and wheat grains grown in the Republic of Uzbekistan differ from products grown in other regions. [ABSTRACT FROM AUTHOR]

Pumpkin is a rich sources of fibers and bioactive compounds. Pumpkin dry concentrates for puree are one of the main pumpkin processing products, as they can be easily stored for a long time. Pumpkin concentrates can be restored by adding liquid and consumed as a puree or used as intermediate products. Powdered pumpkin concentrates have sufficient nutritional value and provide a balanced diet: they are good sources of vitamins, contains a sufficient amount of macro and microelements. The aim of the study was to obtain a dry pumpkin concentrate that can be consumed as a puree or used as a functional ingredient in food products to improve their nutritional value and taste. The technology of preparation of concentrate for puree has been developed. The optimal parameters for the preparation of the concentrate for puree are: the drying temperature is 45 - 50 0C for 8 - 10 hours to a humidity of 10 - 12%. Organoleptic parameters were evaluated by such indicators as, taste, smell and consistency by panel test. Microbiological indicators (method of sowing in agarized nutrient media and the most probable number method), mineral (by atomic absorption spectrometry and atomic-emission method), vitamin and amino acid composition (by the HPLC method) were also investigated. All the concentrate samples had a powdery consistency, had a pleasant pumpkin flavor and aroma. According to physico-chemical and microbiological indicators, the concentrate samples met the requirements of TR CU 021/2011. The results indicated that pumpkin is rich source of vitamins and minerals. The analysis of biological value showed that the amino acid composition is balanced, since it contains essential amino acids. Thus, pumpkin processing will solve the problem of processing melon raw materials and will expand the range of powdered concentrates and are intended for baby food in the form of puree. [ABSTRACT FROM AUTHOR]

Probiotics are widely used for intensive technologies of growing broiler chickens due to their ecologically harmless properties, increasing productivity and obtaining safe and high-quality meat products. The purpose of the study was to determine the effect of the probiotic biopreparation Subtiform on the amino and fatty acid composition and biological value of chicken meat after drinking the probiotic biopreparation Subtiform in different doses. Broiler chickens from 28 to 42 days of age were given the probiotic bio preparation Subtiform, which contains Bacillus subtilis and Bacillus licheniformis at 2.5 x 109 CFU/g and dry milk serum per 20 birds in a cage: control - birds were not given probiotics with water; experiment 1 - 0.5 g/10 dm³ of water; experiment 2 - 2.0 g/10 dm³ of water; experiment 3 - 4.0 g/10 dm³ of water. The total content of amino acids in the breast meat of broiler chickens slightly increased in experiment 1 - by 1.71 % (P < 0.01), in experiment 2 - by 3.57 % (P ≤ 0.001), in experiment 3 - by 12.35 % (P ≤ 0.001). The content of essential amino acids in breast meat was increased - 5.39 ± 0.04 mg/100 mg (P ≤ 0.001) due to an increase in the content of methionine -- 1.7 times (P ≤ 0.01), leucine - by 1.3 times (P ≤ 0.001), lysine and isoleucine - 1.2 times compared to the control group; the content of substituted amino acids also increased - 9.07 ± 0.04 mg/100 mg (P ≤ 0.001) due to an increase in the content of aspartic acid - 1.2 times (P ≤ 0.01), glutamic acid - 1.13 times (P ≤ 0.01), as well as a decrease in glycine content - by 1.2 times (P≤0.01) compared to the control group. The protein-quality index in experiment 3 was higher due to the increased content of tryptophan -- 0.37 ± 0.025 mg/100 mg of meat (P ≤ 0.001) and oxyproline -- 0.06 ± 0.002 mg/100 mg of meat (P ≤ 0.001). A positive effect of the probiotic biological preparation of Bacillus subtilis and Bacillus licheniformis on the fatty acid composition of the meat of broiler chickens of the research groups was established. The highest total content of saturated fatty acids to the total content of fatty acids in percentage was in experimental group 3 - 38.39 ± 0.002 %, which accordingly increased by 8.11 % compared to the control group (35.51 ± 0.002 %), due to the increase due to the increase in palmitic, stearic, iso-stearic content. The content of monounsaturated acids was characterized by the content of myrostolenic, palmitoleic, heptadeceneic, oleic, gondoic, and erucic nervonic acids. The highest content of monounsaturated fatty acids in experimental group 3 is 43.77 ± 0.002 % (P≤0.001) due to an increase in the content of 43.77 ± 0.002 % (P ≤ 0.001) of palmitoleic, oleic and gondoic acids. The increase in the content of polyunsaturated fatty acids in the meat of broiler chickens in experimental sample 3 was the highest - 25.16 ± 0.02 % (P ≤ 0.001) due to the increase in the content (P ≤ 0.001) of linoleic, linolenic and arachidonic fatty acids. The highest total content of omega-3 was in experimental groups of broiler chicken meat 2 and 3, respectively - 1.03 ± 0.001 % (P ≤ 0.001) and 1.30 ± 0.001 % (P ≤ 0.001) and omega-6, respectively - 22.98 ± 0.014 % (P ≤ 0.001) and 23.40 ± 0.015 % (P ≤ 0.001). The ratio ∑Omega- 6/∑Omega-3 was - 22.31 and 18.00 in experimental groups 2 and 3, respectively. An increase in the relative biological value of meat (103.85 %) was observed when using Tetrachimena piriformis in a dose of the probiotic biopreparation Subtiform - 4.0 g/10 dm³ of water. The practical value of the research lies in the use of the probiotic biopreparation Subtiform to increase the biological value of meat and improve the amino acid and fatty acid profile. [ABSTRACT FROM AUTHOR]

Abstract Background The use of food processing wastes and by-products, as well as the under-utilization of agricultural products, have recently received increased attention. Mango, apricot and peach are the three most significant fruits grown and processed in Egypt. Results This work aimed to evaluate the amino acid composition, physio-chemical properties and fatty acids content of mango, apricot, and peach seed kernels after removal antinutritional components. According to the results, mango kernel flour contained all the essential amino acids with levels higher than those of the FAO/WHO reference protein. In addition, total essential amino acids were 28.88, 26.78 and 36.46 g/100 g protein for apricot, peach and mango kernel flours, respectively. The highest essential amino acids value was leucine, while the highest non-essential amino acids value was glutamic in all kernel protein. All kernel oils showed adequate values for acid and peroxide value. The main unsaturated fatty acids in all kernel oils were oleic and linoleic acids. Oleic acid contents ranged between 41.76% and 59.87%. On the other hand, linoleic acid contents varied between 5.25% and 26.61%. Conclusions Mango, apricot, and peach kernels are by-products that present a novel potential source of excellent protein and oil that might be used for food and other industrial applications after reduction of antinutritional matter. As a result, detoxified kernel flour might be used to enhance high-value food products with economical, high-quality sources of protein and oil. Graphical Abstract

The data from literature and our own research on the chemical and biochemical composition of muscle tissue, its biological functions and nutritional value are summarized in the article. The data on the chemical composition and nutritional value of meat of different animal species, including beef, veal, pork and lamb are generalized. It is shown that sheep meat is characterized by nutritional, taste and dietary properties. In terms of biological value, it is not inferior to beef and pork, and even superior in other respects. For example, lamb contains the same amount of protein and amino acids as beef and pork, and it contains more fat than beef, which makes it higher in calories. Lamb is a good source of vitamins and minerals (Calcium, Phosphorus, and Іron), and its content of Copper and Zinc is significantly higher than that of other meats. On the global market, lamb is valued higher than other types of meat. Carcasses of young lambs weighing 13–16 kg are in particularly high demand. The dietary value of young lamb is due to its protein composition, high content of vitamins A and E and group B, lipids, in particular phospholipids. However, although sheep meat is characterized by high nutritional and biological properties, its disadvantage is a significant content of saturated fatty acids, which is associated with the processes of rumen biohydrogenation. Thus, the problem of increasing the proportion of polyunsaturated fatty acids in lamb is extremely important for human health. With this aim, various biologically active additives are widely used in animal feeding, which can directly or indirectly increase the content of polyunsaturated fatty acids in their products. In particular, antioxidants are widely used to prevent double bond peroxidation and there by increase the content of polyunsaturated fatty acids in products. Rearing and fattening lambs is biologically feasible and economically profitable until they reach a live weight of 40–50 kg, as during this period the growth of muscle tissue is the largest compared to fat deposition, and feed consumption is the lowest.

Purpose. Analysis of the state and prospects of the use of vegetable proteins of various methods of manufacture in carp feeding in view of their functional and technological characteristics as well as in accordance with their impact on fish productive parameters and the functional state of the fish body. Findings. The world resources of animal and vegetable protein were characterized, a comparative analysis of nutrition, digestibility and functional characteristic data of feed components was carried out. The protein needs of carp, the main object of aquaculture in Ukraine, were examined. It is noted that vegetable proteins are widely used in carp feeding, but there are a number of limiting factors for the complete replacement of animal proteins with vegetable ones. In particular, the main such factors are the content of anti-nutrients, low digestibility and unbalanced amino acid composition of feed components of plant origin. Modern approaches to the introduction of plant proteins into the composition of feeds have been analyzed, which allows increasing the efficiency of their use in animal husbandry in general, and in fish farming in particular. The expediency of using plant proteins processed by a technical method, single-cell proteins obtained by fermentation, concentrates produced by the extraction method, hydrolysates obtained by enzymatic hydrolysis, as well as whey-purified protein isolates in feed production were characterized. The effect of their use in fish feeding on the physiological and biochemical parameters of the fish body is considered. It is noted that the composition and digestibility of vegetable proteins may differ depending on the source and processing method. A comparison of the economic feasibility of feeding vegetable and animal proteins to different types of fish was made. The expediency and prospects of using vegetable protein in the conditions of aquaculture in Ukraine and in the cultivation of carp are outlined. Practical value. Modern approaches to the use of vegetable protein in fish feeding increase its biological value and availability of nutrients, which allows obtaining additional increases in the weight of fish, reduce production costs and improve the quality characteristics of the grown products.

The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which became a global problem in the world, are a serious threat to human health. In the diet therapy of these diseases, it is recommended not to use a large quantity of dietary fiber. Rice flour is a perspective raw material for production of bakery products for people with this disease, as it contains 8.5 times less dietary fiber than premium wheat flour. Analysis of the chemical composition of bread without rice flour and with its addition showed a slight decrease in protein content by 4.4-10.5%, depending on the dosage (10-40% of wheat flour replacement), and fiber content – by 8.7-35.5%. It was confirmed that conformational changes occur in the structure of proteins and other nutrients of the product in bread making process. The changes of structural groups and their redistribution in the dough after kneading at once and after 3.5 hours of its fermentation and in bread when part of the wheat flour is replaced with rice flour were analyzed. The utilitarian coefficient, redundancy coefficient, DKAS and the indicator of biological value indicated that it is rational to make a replacement of wheat flour with 10% or 20% of rice flour.

Camel meat is being explored as a potential solution to combat hunger, malnutrition, and food shortages. It is nutritionally valuable, with low cholesterol and high levels of important nutrients. However, challenges such as local conflicts, droughts, diseases, and limited access to veterinary services limit its production and consumption. A study on the sensory evaluation of camel meat found that its tenderness, juiciness, flavor, and overall acceptability varied depending on the slaughter age and aging period. The authors suggest addressing constraints related to production, processing, and exportation to fully utilize camel meat as a valuable source of high-quality animal protein. [Extracted from the article]

Questions of mathematical calculation of combined flour systems with improved amino acid composition have been studied. To create such systems, it is proposed to use secondary products of oilseeds processing – meal, namely soybean, linseed and sunflower. The expediency of using the indicated meals is substantiated. It is emphasized that in order to create scientific foundations and practical directions for the use of new raw materials in the production of flour products, comprehensive studies are needed to study its composition, physical and chemical properties, as well as the impact on the quality of finished products. The amino acid composition of the proteins of these meals and wheat flour was experimentally determined. Calculated amino acid score. Particular attention is paid to the mathematical calculation of the composition of oilseed meal, which, in terms of amino acid composition, is as close as possible to the reference protein. The mass fractions of soybean, flaxseed and sunflower meal proteins in the composition were determined, namely: 0.51, 0.2 and 0.29, respectively. The amino acid composition and the biological value of the protein of the obtained meal composition were established. It was shown that for such amino acids as lysine, the amount of sulphurous (methionine + cystine) and threonine amino acid score of combined flour systems increased by 0.7–2 times compared to that of wheat flour. The ratio of soybean, linseed and sunflower meal in the composition of the improved amino acid composition in percentage terms was obtained: 44:25:31. Mathematically calculated the content and rate of essential amino acids in systems, which in their composition contain 90–80% wheat flour and 10–20% composition of oilseed meal. The results of studies of such systems showed that the moisture index is almost the same, and the acidity index is slightly higher than the index (4.68 versus 3.03 degrees) for premium wheat flour. Trial baking of bread was carried out, it’s organoleptic, and physico-chemical parameters were determined in comparison with bread based on premium wheat flour. In a bread sample based on combined flour systems, the moisture content is 39.34%; porosity – 77.15%; acidity – 1.83 degrees. The characteristics of the developed systems make it easy to introduce it into the technological process of existing enterprises for the production of bakery products.

Questions of mathematical calculation of combined flour systems with improved amino acid composition have been studied. To create such systems, it is proposed to use secondary products of oilseeds processing – meal, namely soybean, linseed and sunflower. The expediency of using the indicated meals is substantiated. It is emphasized that in order to create scientific foundations and practical directions for the use of new raw materials in the production of flour products, comprehensive studies are needed to study its composition, physical and chemical properties, as well as the impact on the quality of finished products. The amino acid composition of the proteins of these meals and wheat flour was experimentally determined. Calculated amino acid score. Particular attention is paid to the mathematical calculation of the composition of oilseed meal, which, in terms of amino acid composition, is as close as possible to the reference protein. The mass fractions of soybean, flaxseed and sunflower meal proteins in the composition were determined, namely: 0.51, 0.2 and 0.29, respectively. The amino acid composition and the biological value of the protein of the obtained meal composition were established. It was shown that for such amino acids as lysine, the amount of sulphurous (methionine + cystine) and threonine amino acid score of combined flour systems increased by 0.7–2 times compared to that of wheat flour. The ratio of soybean, linseed and sunflower meal in the composition of the improved amino acid composition in percentage terms was obtained: 44:25:31. Mathematically calculated the content and rate of essential amino acids in systems, which in their composition contain 90– 80% wheat flour and 10–20% composition of oilseed meal. The results of studies of such systems showed that the moisture index is almost the same, and the acidity index is slightly higher than the index (4.68 versus 3.03 degrees) for premium wheat flour. Trial baking of bread was carried out, it’s organoleptic, and physico-chemical parameters were determined in comparison with bread based on premium wheat flour. In a bread sample based on combined flour systems, the moisture content is 39.34%; porosity – 77.15%; acidity – 1.83 degrees. The characteristics of the developed systems make it easy to introduce it into the technological process of existing enterprises for the production of bakery products. [ABSTRACT FROM AUTHOR]

Unfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw material. [ABSTRACT FROM AUTHOR]

Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixture, protein precipitation, microfiltration, and freeze-drying. In our study, the obtained amaranth protein concentrate was limited by valine, with an amino acid score of 74%. The true digestibility of the amaranth protein concentrate determined in vivo was 97.6 ± 0.3%, which was significantly lower than that of casein (99.3 ± 0.2%). The protein digestibility-corrected amino acid score value of the concentrate was 72.2%. The obtained concentrate was a rich source of selenium, copper, magnesium, manganese, and iron. Ferulic acid was the only polyphenolic compound found in the amaranth protein concentrate, but its content was significantly greater compared to the original flour. Saponins were not removed completely during the process of obtaining the amaranth protein concentrate. We identified 15 saponins in the concentrate, mainly of the bidesmoside type, the sapogenins of which are related derivatives of oleanolic acid. Thus, the developed amaranth protein concentrate can be used as an ingredient in functional food products, with a high biological value. [ABSTRACT FROM AUTHOR]

The need to improve consumer properties, ensure stable quality indicators of products, and increase their competitiveness requires rationalization of the composition and correction of traditional technologies for the production of meat products. A promising direction is involved in producing non-traditional raw materials, combining animal and vegetable components, optimizing the recipe composition by introducing ingredients with given properties, and developing innovative semi-finished products and ready-made meat products. The work aimed to improve the galantine technology with the involvement of duck meat production, to determine the developed product's qualitative and quantitative composition, quality indicators, and nutritional value. The chemical composition and functional-technological properties of raw materials and galantine from duck meat were investigated in the work, its advantages compared to traditional meat raw materials were established; the physicochemical and biochemical parameters of the developed galantines were determined, the amino acid SCOR and the biological value of the finished product were calculated. On the basis of the analysis and generalization of theoretical data, and the results of comprehensive research, it was established that in terms of chemical composition and functional and technological properties, duck meat is superior to chicken meat, which is traditionally used in the production of semi-finished products. The qualitative and quantitative composition of essential amino acids in the finished product indicates a high degree of balance of galanthines and gives reasons to consider the developed product biologically complete. [ABSTRACT FROM AUTHOR]

Aim. Develop technology for meat pâtés using the microalgae Chlorella. Investigate the effect of Chlorella on the qualitative and quantitative composition of essential amino acids, macro- and microelements in the finished product. Methods. The finished food products were studied for organoleptic, physicochemical, and toxicological parameters using standard methods of analysis. The macro- and microelement composition was determined by inductively coupled plasma optical emission spectrometry (ICP-OES). The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. Results. Developed pâtés technology using microalgae Chlorella, which is cultivated for industrial production in Ukraine and used as a food additive in dry form (powder) and as live microalgae in the form of a suspension -- the Chlorella wellness drink. The effect of Chlorella on the sensory characteristics of the product, protein content, macro- and microelement composition, including toxic elements, was investigated. To characterize the biological value of the product, the amino acid score, the amount of essential amino acids, the coefficient of difference of amino acid scores (CDAS), the coefficient of utilization (U), and the coefficient of comparative redundancy of essential amino acids (σ) were calculated. Conclusions. The enrichment of meat pâtés with K, Mg, Ca, Cu, Mn, Zn; an increase in the amount of lysine and tryptophan; and a significant decrease in the content of Cd were found. The coefficient of utilization and the coefficient of comparative redundancy of essential amino acids (EAA) showed a better balance in terms of essential amino acids. Thus, the use of Chlorella to fortify the mineral and amino acid composition has been scientifically substantiated and experimentally confirmed, which will lead to an increase in the functional properties of meat pâtés and an expansion of the range of health-promoting pâtés products. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the nutritional value of complete fed based on corns stover and king grass on Holstein Friesians (HF) Dairy cattle. Twenty-one HF (2.5-3.5 years old, weighted 250-300 kg) was adapted for 2 weeks by feeding with experimental feed. The experimental feed was formulated into three combinations: T1 (70% corn stover+0% king grass+30% concentrate; T2 (35% corn stover+35% king grass+30 % concentrate; T3 (0% corn stover+70% king grass+30% concentrate. Fecal of HF was collected every day for ten weeks after adaptation. Dry matter (DM), organic matter (OM), neutral detergent fiber (NDF), acid detergent fiber digestibility (ADFD), NH3 synthesis and efficiency of microbial protein synthesis were analyzed. The highest dry matter digestibility (DMD), organic matter digestibility (OMD), neutral detergent fiber digestibility (NDFD), NH3 concentration and efficiency of microbial protein synthesis (ESPM) were found in T2 group (64.04%, 65.05%, 60.63%, 189.36 mg.L-1, and 24.10 gr N.kg-1. BOTR-1, respectively). While the highest ADF was found in the T3 group (56.37%). The study suggested that T2 group produce the highest nutritional value compared to other combinations. The high level of the protein content of corn stover was proven to increase microbial protein synthesis in the rumen. [ABSTRACT FROM AUTHOR]

Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health-promoting benefits to large segments of the world population. However, its low nutritional status due to lack of balance of essential amino acids and inadequate macro- and micronutrients has necessitated recent interest in the development of high-protein hybrid breads (HPHB). Sorrel seed, an underutilized, neglected protein-rich seed holds promising nutritional and antioxidant potentials as source of good quality protein, dietary fibre and bioactive compounds. Furthermore, germination of plant seeds increases the bioavailability of these nutritional and bioactive compounds. Hence, this study has investigated the influence of germination time on nutritional, and functional properties of sorrel seed flour. Further, the amino acid profile, dietary fibre and rheological functionality of wheat-germinated defatted sorrel seed bread were assessed. The sorrel seed was germinated for 24–48 h and defatted. Thereafter, the germinated defatted sorrel seed flours were used to partially replace wheat flour using a linear replacement (w/w) of 95-80% wheat (W) and 5–20% germinated defatted sorrel seed (GS) flours to obtain W95:GS5; W90:GS10, W85:GS15 and W80:GS20. These composite flours and 100% wheat flour (control) were used to produce breads using standard recipe and methods. Results showed significant increase (P

The process of acid-thermal treatment of washed dried concentrate in order to obtain feed calcium phosphate was studied. At the first stage, phosphoric acid decomposition of phosphate raw materials with wet process phosphoric acid was carried out at 65ºС for 30 minutes. In this case, the ratio of CaO: P2O5 = 1.67; 1.45; 1.31; 1.18; 1.00 and 0.79. In the second stage, the process of thermal roasting of acid decomposition products was carried out at temperatures of 800-1200ºС. It was shown that with a decrease in the calcium module from 1.67 to 0.79 and an increase in the firing temperature from 800 to 1200ºС, the fluorine content in the thermophosphate samples decreases from 3.09 to 0.23% and from 2.63 to 0.34%, respectively. during thermal treatment 1 and 2 hours.

Contemporary human diet is poor in proteins. Therefore, the modern food science should find new sources of high-grade protein. The bracken fern is rich in proteins can be an unconventional solution to this problem. The research objective was to study the protein contents of Pteridium aquilinum (L.) Kuhn, which grows on the territory of the Krasnoyarsk Region. The study featured Pteridium aquilinum (L.) Kuhn harvested in several districts of the Kozulka, Kuragino and Shushenskoye districts Krasnoyarsk Region in May 2021. Spectrophotometry and chromatography were used to assess the proteins and amino acids, respectively. The protein content in the dried fern samples ranged from 24 to 27%. All the samples contained fifteen amino acids, including seven essential ones, mostly represented by phenylalanine+tyrosine (2.17 g/100 g of protein). Glutamine was the dominating essential amino acid (4.98 g/100 g of protein). The score of all the essential amino acids was more than 100%. The limiting amino acid was represented by methionine+cystine. From the total of fifteen amino acids, twelve belonged to various classes of aliphatic amino acids, one – to aromatic amino acids, and two – to heterocyclic amino acids. In terms of biological value, the samples collected in the Kuragino district surpassed those from the Kozulka and Shushenskoye districts because they had a lower value of amino acid score difference coefficient (78) and the highest value of coefficient of amino acid utility (0.55). The index of essential amino acids for all the fresh fern samples ranged from 1.04 to 1.1, which indicates a greater value of the total of essential amino acids than in the reference protein. The qualitative and quantitative composition of amino acids of the bracken fern in the Krasnoyarsk Region showed that it can be used in food industry as an additional source of protein.

We have studied the physicochemical composition and functional and technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing the fibre in the recipe of cooked sausages instead of fatty pork in an amount of up to 5% improves their digestibility "in vitro", increasing the relative nutritional value compared to the control sample made entirely of raw meat. Systematization is carried out, and linear, flat, and spatial estimation models in the form of a radial scheme, polygon, and polyhedron are developed. The method of mathematical modelling according to the optimization criteria for the content of essential amino acids developed the recipe composition of cooked sausage with wheat fibre and pumpkin pectin with the optimal proportion of main ingredients: beef grade I – 30%, fatty pork – 50%, WFwPP – 5%, water. The organoleptic properties of freshly cooked sausage with a vegetable ingredient were better than the control sample. The basis of the mathematical model for assessing the quality of the developed cooked sausage with wheat fibre and pumpkin pectin was chosen flat model of the polygon, taking into account the time of preservation of product quality, which was assessed as a result of regression analysis. The quality assessment results of the developed products using a computer program for calculating the area of quality profiles with subsequent graphical visualization are consistent with the organoleptic studies, which confirms the reliability of the results and the adequacy of the developed mathematical model.

Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of "healthy snacking" in our diets has emerged. Although there is no agreed-upon definition of "healthy snacking", dietary guidelines refer to snack foods with high nutritional and biological value. The aim of this study was to chemically characterize and determine the nutritional value of an innovative UVB-irradiated and baked snack from Pleurotus eryngii mushrooms. P. eryngii is an edible mushroom native to the Mediterranean basin. We applied proximate composition, amino acids, fatty acids, vitamins, and macro and trace elements analyses. Also, we computed indices to assess the nutritional quality of food, and we evaluated the sensory characteristics of the mushroom snack. We found high nutritional, consumer, and biological values for the snack. More specifically it was low in calories, high in fibre and protein, low in lipids, without added sugars, and high in ergosterol and beta-glucans. Additionally, it had some vitamins and trace elements in significant quantities. Its NRF9.3 score was considerably high compared to most popular snacks, and the snack exhibited high hypocholesterolemic and low atherogenic and thrombogenic potentials. In conclusion, as a result of UVB-irradiation and baking of P. eryngii mushrooms, the snack's nutritional and biological value were not affected; instead, it provided a "healthy snacking" option. [ABSTRACT FROM AUTHOR]

We studied the physicochemical composition and functional and technological properties of plant additives - wheat fibre with pumpkin pectin (WFwPP). The nutritional value of cooked sausages was increased when fibre was added to the recipe. We have replaced fatty pork meat with up to 5% WFwPP. Supplementation with fibre improves product digestibility "in vitro". We have used mathematical modelling, linear, flat, and spatial estimation models developed in a radial scheme, polygon, and polyhedron to optimize the content of essential amino acids. We have developed a new recipe for the composition of cooked sausage with wheat fibre and pumpkin pectin with the optimal proportion of main ingredients: beef grade I - 30%, fatty pork - 50%, WFwPP - 5%, water. Compared to the control sample, the finished product's organoleptic characteristics improved. The basis of the mathematical model for assessing the quality of the developed cooked sausage with wheat fibre and pumpkin pectin was chosen flat model of the polygon, taking into account the time of preservation of product quality, which was assessed as a result of regression analysis. The quality assessment results of the developed products using a computer program for calculating the area of quality profiles with subsequent graphical visualization are consistent with the organoleptic studies, which confirms the reliability of the results and the adequacy of the developed mathematical model. [ABSTRACT FROM AUTHOR]

The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which became a global problem in the world, are a serious threat to human health. In the diet therapy of these diseases, it is recommended not to use a large quantity of dietary fiber. Rice flour is a perspective raw material for production of bakery products for people with this disease, as it contains 8.5 times less dietary fiber than premium wheat flour. Analysis of the chemical composition of bread without rice flour and with its addition showed a slight decrease in protein content by 4.4-10.5%, depending on the dosage (10-40% of wheat flour replacement), and fiber content - by 8.7-35.5%. It was confirmed that conformational changes occur in the structure of proteins and other nutrients of the product in bread making process. The changes of structural groups and their redistribution in the dough after kneading at once and after 3.5 hours of its fermentation and in bread when part of the wheat flour is replaced with rice flour were analyzed. The utilitarian coefficient, redundancy coefficient, DKAS and the indicator of biological value indicated that it is rational to make a replacement of wheat flour with 10% or 20% of rice flour. [ABSTRACT FROM AUTHOR]

After 1919, the medical elite and numerous intellectuals began to show interest to matters such as: the improvement of the human stock, the topic of health and the biological future of the Romanian nation. This essay aims to present and analyze the importance of the biological improvement of the nation around the year 1935. The year itself is significant due to the fact that it coincides with the foundation of the Department of Demography, Anthropology and Eugenics of the Romanian Social Institute and also in the same year the Royal Romanian Society for Eugenics and the Study of Heredity. [ABSTRACT FROM AUTHOR]

This paper considers the development of a technique to increase the biological value of milk and reduce the manifestations of allergic symptoms when it is consumed. The object of the study is a technique for enriching A2 milk. When digesting A2 milk, β-casomorphine-7 is not formed, which negatively affects the physiology of the gastrointestinal tract, cardiovascular, nervous, and endocrine systems. It is recommended to use milk, to which biologically active substances are added, so the question of its enrichment is relevant. Under industrial conditions, artificial vitamin and mineral complexes are used to enrich milk. Given that natural and synthetic substances have different effects on the human body, it is proposed to use carrot processing derivatives (Daucus carota) as a natural enrichment additive. The use of carrot powders improves the amino acid spectrum of milk. The mass concentration of amino acids in A2 milk enriched with powder from carrot peels was 4.87 g/100 g. The highest concentration found was, g/100 g: glutamic acid (0.84), proline (0.50), aspartic acid (0.42), leucine (0.41), and valine (0.35). It was established that the use of 200 g of such milk provides the daily needs of the body in essential amino acids: threonine, leucine, and phenylalanine (by 16 %), methionine (by 4 %), isoleucine (by 14 %), lysine (by 18 %), valine (by 20 %). It was found that A2 milk enriched with powder from whole carrot roots has a higher content of carotenoids (0.1068 mg/100 ml), providing the body's need for them by 1.4 %. Such milk can be an additional source of vitamin A produced in the human body. It is recommended to use powder from whole carrot roots for the enrichment of A2 milk under industrial conditions. [ABSTRACT FROM AUTHOR]

Population explosion and low purchasing power of people in developing nations are a reason for low affordability of sources of high biological value proteins like animal meat. Also, producing healthy and delicious meat-free food in order to satisfy vegetarians and promote personal health is becoming common. Vegetable proteins such as textured soy protein, mushroom, wheat gluten, and pulses are increasingly being used to replace animal protein sources. This paper attempts to describe the various types of meat analogues that are commercially produced and are available in the market nowadays. The different meat analogue products and their protein sources have been discussed in detail along with a few novel ones like single-cell proteins from bacteria. Recent studies regarding the different approaches for production of meat analogues have been discussed with examples. 3D printing of the meat analogues has also been covered in the review keeping in mind its wide applicability for producing a range of meat analogues. Another distinctive area of meat analogue production focused on this review is the effect of various techniques on the different attributes of meat analogues. The effects of production methods on the attributes of meat analogues like texture, colour, flavour, cutting force, cooking yield, water, and oil absorption index have been discussed keeping in mind the diversity of the nature of the meat analogues. [ABSTRACT FROM AUTHOR]

The research is devoted to determining the safety of mare’s milk and fermented milk drink «Kumis». As you know, mare’s milk contains proteins such as lactoferrin, alpha- and betalactalbumin, immunoglobulin, lysozyme, serum albumin. At the same time, the body immune system includes lysozyme and lactoferrin, which are involved in protecting it from the effects of pathogenic bacteria, since they destroy them both in the milk itself and in the human digestive system. In addition, mare’s milk differs in the composition of a number of minerals, vitamins and enzymes. It has been established that kumis has a mass fraction of fat of 2.00%, of total proteins – 2.38% and carbohydrates – 5.92%. According to the data on the amino acid score of kumis, the limiting amino acids are valine, isoleucine, methionine, threonine, phenylalanine, while the indicators of the ideal protein exceed those of the FAO / WHO from 13.4 to 28.3%. It has been established that mare’s milk and kumis contain a large amount of vitamins (A, E, C, B1, B2), which ensure the normal course of biochemical and physiological processes in the human body. In the process of the research, it has been found that in the experimental samples of mare’s milk and kumis, the presence of heavy metals and pesticides has not been detected, and the content of radionuclides in the studied dairy products is in trace amounts and does not exceed the MPC values. Mare’s milk and fermented milk drink kumis meet the requirements of TR CU 021/2011 ««On the safety of food products»» and TR CU 033/2013 «On the safety of milk and dairy products». It can be seen that the introduction of products based on mare’s milk into the industry of specialized, dietary and preventive nutrition is very promising and relevant.

Abstract Background Plant growth-promoting bacteria have fundamental role in enhancing natural bioactive compounds and proved to increase the plant growth and mineral availability in soil. These phytochemicals, like phenolic and essential oils, illustrated wide range of biological properties. This study was designed to evaluate the effect of Azotobacter chroococcum (A. chroococcum) alone or in combination with slight (irrigation at 80% filed capacity) or moderate (irrigation at 60% filed capacity) drought stresses on the yield, phytochemicals, antioxidant, and the toxicity of Trachyspermum ammi (T. ammi) seeds essential oil. Results Overall, the application of A. chroococcum as plant growth-promoting agent together with slight drought stress significantly (p

Colostrum, the first food given to mammals after birth, plays a critical role in newborn nutrition. It is characterized by its high nutrient content, presence of immunoglobulins, and functional compounds. This study collected and freeze-dried colostrum from four different animals (Karayaka sheep, Saanen goats, Danish red cows and buffalo). Chemical and functional properties (total phenolic content and antioxidant capacity), mineral, as well as mineral content, amino acid composition, and fatty acid profile of the dried samples, were determined. Nutritional properties (protein efficiency ratio (PER), biological value (BV) and net protein utilization (NPU)) of powdered colostrum were also determined. It was found that buffalo colostrum had higher fat and protein content, while goat colostrum had high antioxidant activity. Buffalo and goat colostrums had a biological value (BV) of 94.96–97.78. Major minerals were more abundant in cow colostrum and minor minerals were more abundant in sheep colostrum. In terms of essential fatty acids, sheep and goat colostrums stood out. In conclusion, this comprehensive analysis of the composition of colostrum from different species sheds light on the different nutrient profiles and potential health benefits and provides a theoretical basis for the development of commercial products from goat, sheep, cow and buffalo colostrum. [ABSTRACT FROM AUTHOR]