Characteristics of the amino acid composition of flour types for gluten-free pasta production

Research on the study of the formulation of gluten-free pasta and the selection of raw materials for their production, depending on the amino acid composition, is necessary for the prevention and treatment of diseases such as phenylketonuria and celiac disease, non-celiac non-allergic sensitivity. In the world it occurs with a frequency of 1: 100. More than 472 people are registered in Kazakhstan. Wheat gliadin is characterized by a deficient content of essential amino acids: methionine, cysteine, threonine, tryptophan, arginine, histidine, especially limiting lysine. However, wheat contains non-essential amino acids (glutamic acid, proline in an amount of 16-44 %), which have the ability to be synthesized in the human body, have a toxic effect on people with signs of gluten intolerance. For the treatment and prevention of these diseases, the gluten content should not exceed 20 ppm/kg of the consumed product. The only way out for all patients, except for the treatment of comorbidities, is the observance of a strict gluten-free diet. Gluten-free types of flour from corn and rice do not contain the necessary amounts of essential amino acids, in particular lysine. Legume proteins, including chickpeas, are well balanced in terms of amino acid composition compared to cereal proteins. It has been determined that food sorghum contains all the basic substances necessary for normal human life: proteins from 11-16 %, including lysine 0.17 % - 0.33 %, starch from 60 - 66 %, fat up to 5,5 %. Purpose: selection of cereals and legumes by amino acid composition for the production of gluten-free pasta. The resarch of the amino acid composition of the studied types of flour showed that the combined use of gluten-free buckwheat, corn, rice flour in various compositions and ratios with sorghum or chickpea flour increases the nutritional value of gluten-free pasta products.