Balanced composition of multicomponent groats in conditions of the adequate nutrition concept

Abstract

The concept of adequate nutrition envisages the compliance of a diet or a multicomponent product with multiple specific criteria, including the balance of proteins, fats and carbohydrates (P: F: C), biological value of protein, the presence of necessary vitamins and minerals in the composition and so on. Adherence to the theory of adequate nutrition is a multicriterion task, which solution in the full measure is not considered possible. The paper examines specific indicators and makes an attempt to construct multicomponent groats that meet two main criteria — protein completeness and balance (P: C). The value of the criteria is based on the recommendations of the Federal Hygienic and Epidemiological Center of the RF. Complete protein corresponds to the minimal essential amino acid (EAA) score not lower than one. The B: C ratio, in general, depends on a human gender, age and physical load. The B: C was taken as averaged for men of different ages and different physical loads. In this study, traditional groats (fine-ground barley, rice, maize, millet), groats from grains of leguminous crops (chickpea, lentil, kidney bean, pea) and oil seeds (flax, hemp) were examined as ingredients. Using the computational method and data on the nutritional value of food products from several databases, the authors developed recipes of two- and threecomponent groats that meet the indicated criteria. The proportion of leguminous and oil crops in the obtained mixtures is 17–45%, which can affect taste of porridge. During the study, tasting of fine-ground barley porridge with addition of chickpea and lentil upon legume addition at a level of 10–35% was carried out. The porridge taste remained to be pleasant even at the maximum level of legume addition. Off-flavor typical of legumes was absent.