Nutritive value of flakes products with sunflower

Abstract

This paper investigates the influence of sunflower addition (3, 6 or 9 g/100 g of sample) on the essential amino acids pattern of flakes products. The nutritive value of proteins in flakes products is expressed by the amino acid score (AAS) and the protein digestibility-corrected amino acid score (PDCAAS). The results obtained indicate that the AAS and PDCAAS values in flakes products increased with an increase in the sunflower share. Sunflower in flakes products positively contributed to the nutritive value of proteins. Flakes products with 9 g/100 g of sunflower are particularly suitable for adults, an AAS of 0.60±0.06 and a PDCAAS of 51.3±0.3.

Keywords

• nutritive value
• amino acid
• digestibility of protein
• flakes product
• sunflower