INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUES OF COMPOSITE FLAXSEED AND HEMP MEAL

In modern research on functional foods, special attention is paid to the development of composite ingredients capable of enriching the diet with protein, vitamins, minerals and biologically active compounds. In this work, a comprehensive analysis of composite flour obtained from flax and hemp meal in a 1:1 ratio was carried out in order to evaluate its physico-chemical characteristics, vitamin and mineral composition, amino acid profile and antioxidant activity, as well as to determine the potential for use in functional and fortified foods.
The results of the study demonstrated that composite flour has a significantly higher fiber content – 11.03 ± 0.13%, compared with premium wheat flour (0.1-0.15 ± 0.02%). The analysis of the vitamin composition showed the presence of significant amounts of vitamin E (92.02 ± 0.96 mg / 100 g) and B vitamins (B1, B2, B3, B5, B6, folic acid), the content of which is many times higher than wheat flour. The mineral profile is characterized by an increased content of iron (11.70 ± 0.14 mg/100 g), magnesium (256.7 ± 3.1 mg/100 g), calcium (200.17 ± 2.41 mg/100 g), phosphorus (582.10 ± 6.98 mg/100 g) and zinc (3.56 ± 0.04 mg/100 g), and the presence of iodine (0.0069 ± 0.0001 mg/100 g) expands the range of trace elements.
Amino acid analysis showed a high content of essential and conditionally essential amino acids, including arginine, lysine, leucine, isoleucine, valine and methionine, which confirms the high biological value of the protein. Composite flour also has a pronounced antioxidant activity, providing protection of lipid and protein structures from oxidative processes.
The results obtained indicate the expediency of using composite flour from flax and hemp meal in formulations of functional, fortified and preventive food products, including meat products, in order to increase nutritional value, improve technological properties and prolong shelf life.

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