NUTRITIONAL VALUE OF FLOUR FROM LEGUMES

Abstract

The article presents the results of the analysis of the chemical composition of crushed seeds of leguminous crops. A comparative analysis of the chemical composition of high-quality wheat flour and crushed seeds of leguminous crops is given, a significant superiority of the latter in protein content, dietary fibers and minerals is shown. Theoretically justified and experimentally confirmed the rationality of the use of crushed seeds of peas, chickpeas, beans and red lentils to increase food and biological value, as a component of composite flour mixtures, which are based on wheat baking flour. Seeds of leguminous crops are high in protein, balanced in amino acid composition, minerals and dietary fibers. Leguminous flour (pea, chickpeas, lentils and beans) in comparison with wheat flour contains proteins by 50%, fat by 55%, dietary fiber by 69% more.