STUDYING QUALITY AND SAFETY OF A NEW FOOD VARIETY OF WHITE LUPINE ZONED IN OMSK REGION

The aim of research is to study the quality and safety indicators, as well as the amino acid profile of the legume crop - white edible lupine, grown in the Omsk Region. The studies were carried out in the laboratory of the Department of Biotechnology, Public Catering Technology and Commodity Science of Omsk Technical University under experimental conditions and in the scientific and production laboratory of the Omsk Scientific Center. The objects of research were grains of white edible lupine varieties B1-2023 and D-2023, pre-prepared for shell removal, washed, dried and ground in a laboratory mill to a fine powder. The values of quality and safety indicators, the content of proteinogenic amino acids were determined by standard methods. Statistical processing of the research results was carried out using the Statistica 10 package. Grains of the D-2023 variety were characterized by a lower moisture and fat content – by 0.3 %, carbohydrates – by 0.5 %, and exceeded the B1-2023 variety in crude protein content by 1.1 %. The most pronounced varietal feature of white lupine is the accumulation of protein. The least influence of the varietal characteristics of the varieties selected for the study is on the accumulation of fat and moisture (78.6 %). The macronutrient content of lupine samples is close to the values of varieties grown in the Bryansk Region. The content of toxic elements in the samples of flour from lupine grains is below the permissible level of TR CU 015, mycotoxins, pesticides and radionuclides were not detected. Both lupine grain samples are characterized by a significant content of amino acids, including essential ones: leucine + isoleucine, lysine, arginine. Despite the fact that in terms of the quantitative composition of amino acids, lupine grains D-2023 exceed grains of the B1-2023 variety by 0.054 %, the amino acid profile of the latter is closer to the "ideal" protein.