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Journal of Food and Nutrition Research
Online First Articles

Zverev, S. – Sesikashvili, O. – Pruidze, E.
Enrichment of protein barley and triticale groats by adding chickpea


Otari Sesikashvili, Department of Mechanical Engineering, Faculty of Engineering - Technical, Akaki Tsereteli State University, 59 Tamar-Mepe Str., 4600 Kutaisi, Georgia. E-mail: otar.sesikashvili@atsu.edu.ge

Received 16 April 2020; 1st revised 18 June 2020; accepted 29 June 2020; published online 7 July 2020.

Súhrn: An indicator of the proximity of protein to an ideal protein is the minimum score, which shows how much of it can be utilized by the human body. Obviously, the more of this protein in the product, the better. In nutrition, complementarity of proteins in terms of amino acids complementing each other is preferred. In spite of a decrease in total protein content, the reference protein of a mixture should increase, while the excess protein should be reduced. In two-component systems, we can limit ourselves to solving a system of two linear equations. In this study, we considered the possibility of increasing the nutritional value and usefulness of protein in cereals produced from triticale grain and barley, by adding a certain amount of cereals produced from chickpeas. The article describes the amino acid characteristics of triticale, barley and chickpea and calculation of their amino acid scores, as well as the ratio of the reference and excess proteins in a mixture. An algorithm was proposed for calculating optimum proportions of two proteins when they are mixed.

Kľúčové slová: triticale; chickpea; enrichment; protein; groats; amino acid

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