Abstract

Natalia Aleksandrovna Tarasenko, Elena Aleksandrovna Butina, Evgeny Olegovich Gerasimenko

DOI : http://dx.doi.org/10.13005/ojc/310346

This paper is devoted to studying chemical composition of the powder of the seeds of non-traditional legume, sainfoin. The experimental studies showed that crushed seeds of sainfoin make a flowing fine powder of light brown color with a pleasant unpronounced specific smell with floral notes. The taste is grassy with the after-taste typical for legumes. The chemical composition of sainfoin seeds is dominated by proteins and fiber, and fat content does not exceed 8%. The total content of amino-acids is 26.94/100 g of the product, with the share of indispensable ones being 37.85%. The limiting amino acid is tryptophan (48.0 %). By the composition of essential amino acids, proteins of sainfoin seeds are slightly inferior to the proteins of soybean seeds, but are better than the proteins of peanut seeds. The composition of fatty acid of the lipid complex of sainfoin seeds is dominated by (over 40% of the total) linolenic ω-3 acid with sufficiently low (less than 20% of the total) content of linoleic ω-6 acid. The lipid composition of sainfoin seeds, along with triacylglycerols, contains about 40% of related lipids, which are dominated by sterols, aliphatic alcohols, phospholipids and tocopherols. All this makes the lipid complex of sainfoin seed a promising means of adjusting fatty acids composition in food products of functional and specialized purpose, dietary supplements, and a valuable raw material for creating pharmaceutical substances and preparations. Adding sainfoin seeds powder into the nutritive medium has no inhibitory effect on development of the tested organism. At the same time, 58% of the organism's physiological need for protein is satifsied, as compared to caseine.

sainfoin; chemical composition; biological value

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