Алматы технологиялық университетінің хабаршысы (Jan 2021)

СОЯ БҰРШАҚТАРЫН КӨКТЕУДІҢ СОЯ ҰНЫНЫҢ АМИНҚЫШҚЫЛДЫ ҚҰРАМЫНА ЖӘНЕ ӨНІМНІҢ ТАҒАМДЫҚ ҚҰНДЫЛЫҒЫНА ӘСЕРІ

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Journal volume & issue
Vol. 0, no. 1
pp. 7 – 10

Abstract

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Changes in the chemical composition and amino acid composition of soybeans and soybean meal obtained from sprouted beans are studied. Soy flour obtained from sprouted beans is characterized by a protein content of 17.36%, fat 17.90%, carbohydrates 2.16%. The Content of essential amino acids in soy flour from sprouted beans increased 1.5-2 times. A functional product based on broiler meat (85%) with the addition of soy flour from sprouted beans (15%) is characterized by a high protein content of 24.37%, fat 2.52% and carbohydrates 4.79%.

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