ANALYSIS OF THE HEMP FLOUR 'S AMINO ACID COMPOSITION

The purpose of the study is to determine the amino acid composition of hemp flour and to compare its biological value with traditional baking types of flour – premium wheat, first grade and rye. The object of the study is hemp flour produced by Konoplex Foods LLC (Penza), which is widely represented in the retail chain of Krasnoyarsk. The determination of the amino acid composition was carried out in a laboratory way in the research testing center of the Krasnoyarsk State Agrarian University, the amino acid score – by calculation, based on a comparison of the amino acid composition of the protein of the evaluated product with the amino acid indicators of the standard (“ideal”) protein (chicken egg protein). Analysis of the data obtained showed that out of 18 types of certain amino acids, 11 are indispensable, including 8 – the most valuable. The content of essential amino acids was 45.8 % of their total content. Comparative analysis of hemp flour with traditional types of baking flour showed that the amount of essential amino acids is: in wheat of the highest grade – 2.53; wheat of the first grade – 2.97; rye – 2.271; hemp – 8.41 g/100 g. The amino acid score (AC) of hemp flour for all types of essential amino acids exceeds the CA of all traditional types of flour. The highest excess is observed in threonine (5–6 times), the minimum difference is in leucine (1.1–1.4 times) and tryptophan (1.3–1.5 times). However, hemp flour proteins are incomplete (AC below 100 %), as well as wheat and rye flour. Based on the results of the study, it was concluded that the use of hemp flour in the formulation composition of bakery products made from wheat and rye flour is appropriate in terms of improving the qualitative and quantitative composition of amino acids, and hence the biological value.