USE OF ALFALFA TO OBTAIN COMPONENTS OF SPECIALTY FOOD PRODUCTS

TEDYDJ

Abstract

The article describes the experience of processing alfalfa into dietary fiber and amino acid concentrate. The purpose of the study is to consider the possibility of using the processing of variable alfalfa (variety Demetra, Nakhodka, Sarga) to obtain dietary fiber. Research objectives: to determine the yield of soluble and insoluble dietary fiber from alfalfa; determine the content of amino acids in the juice of alfalfa. Isolation of alfalfa dietary fiber was carried out as follows. Alfalfa was divided into flower, stems and leaves. Two components were obtained from the leaves - juice and pulp (green mass). Subsequently, the juice was a source of soluble dietary fiber and amino acids; the pulp and stems served as a source of insoluble dietary fiber. As a result of analyzing the content of insoluble dietary fiber obtained from the processing of alfalfa pulp and stems, it was established that the mass fraction of insoluble Alfalfa dietary fiber was in the range of 25 to 30%. The highest yield of insoluble dietary fiber was noted for the Nakhodka variety, the lowest for the Demetra variety. Essential amino acids were found in alfalfa juice: arginine, valine, isoleucine, leucine, lysine, methionine, threonine and phenylalanine, which makes it possible to use it as an additional source of enrichment for dry protein mixtures.