Method of inactivation of anti-nutrients in legumes intended for socially-oriented nutrition
In modern conditions, as a result of the government adopting government programs to actively engage large segments of the population in sports, the food industry has developed dynamically such as sports nutrition, one of the main ingredients of which is high-protein products. The greatest interest of them are pea proteins. However, the peas contain anti-nutritional substances that reduce its nutritional value. The aim of the presented work is to develop a method for the inactivation of anti-nutrients in peas intended for socially-oriented nutrition, including sports. To solve this goal, the following tasks were highlighted: to determine the feasibility of pre-soaking pea grains in an aqueous solution of the Glimalask food additive, to determine the content of anti-nutritional substances and amino acids in pea grains before and after extrusion and pre-soaking, to evaluate the effect of the proposed method of inactivating anti-nutritional substances in legumes crops on the possibility of their use in the development of technology products of socially-oriented nutrition. The best method of inactivation of anti-nutritional substances allows to obtain a product with a minimum of their content, which can be used in the development of technology products of socially-oriented nutrition, including sports purposes. This work presents research materials on the inactivation of anti-nutritional substances in legumes pea shelling varieties Ramon 77, growing in the Volgograd region, characterized by high yield and undemanding to the soil, which proteins are of interest, as containing a large number of essential and non-replaceable amino acids, such as arginine, lysine, leucine, glutamic acid. Peas contain almost no fat and cholesterol, and are not included in the list of major allergens and products that have contraindications, which allows it to be used in socially-oriented functional products. Conducted research on the content of anti-nutrients, amino acids in the original and experimental samples of peas. A decrease in the concentration of phytic acid and the activity of trypsin and chymotrypsin inhibitors has been established. The best result of the inactivation of anti-nutritional substances was obtained by extruding the pea grain with its preliminary soaking in an aqueous solution of the food additive «Glimalask». The proposed method of inactivating anti-nutritional substances allows to obtain a product with minimal content, which can be used in the development of technology for socially-oriented food products, including sports.