STUDY OF CHEMICAL COMPOSITION AND BIOLOGICAL VALUE OF GERMINAL PRODUCTS FROM PEA’S GRAINN.V. Shelepina, I.G. Parshutina and N.E. Polynkova
Germinal products are by-product of peas processing for starch obtained by soaking of the grain in distilled water at the temperature + 2-4ÂºC within 24 hours, with the subsequent separation from grain with further drying and grinding to a fine meal. It is established that germinal products from grain and peas are high in protein, lipids, fat-soluble vitamins, carotenoids, vitamin B1, and mineral elements. As part of germinal products sugar and cellulose are also detected. All essential and nonessential amino acids can be found in the protein of germinal products. Among the essential amino acids lysine and leucine dominate. Proteins of germinal products are full of amino acids such as threonine, leucine, tyrosine, phenylalanin e and lysine with chemical swift over 100 %. The limiting amino acids are methionine and tryptophan. Lipid complex of germinal products is unsaturated, with a predominance of oleic and linoleic fatty acids. The content of water-soluble antioxidants (in terms of quercetin) in germinal products is not large. However, it is established that in the process of soaking in germinal products antioxidant enzymes - peroxidase, catalase, are activated, which leads to an increase in the intensity of breathing. Rational use of germs will allow not only to reduce the environmental and economic damage from unused waste but also to increase biological value and to expand the range of food products.
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