Hemp flour nutritional value evaluation relative to gluten-free flour traditional types

The purpose of the study is to determine the chemical composition of hemp flour and a comparative analysis of its nutritional value with the most commonly used types of gluten-free flour. The object of the study was hemp flour of the LLC Konoplex Food Products (limited liability company), (Penza), widely represented in the retail network of Krasnoyarsk. To determine the main components of the chemical composition, standard methods were used according to GOSTs for these types of research. We studied the content of basic nutrients - the mass fraction of moisture, fat, carbohydrates, fiber content, water-soluble vitamins of group B, certain types of minerals. Laboratory studies were carried out in the research and testing center of the Krasnoyarsk State Agrarian University. Analysis of the data obtained showed that in terms of total protein content, hemp flour significantly exceeds (6.5 times) flour from cereals (corn and rice), soy flour (semi-skimmed) - 1.07 times, amaranth - 1.2 times . In the studied sample of hemp flour, a fairly high amount of residual fat (10.4 %) was determined, which also exceeds the values of all the studied types of flour, including semi-skimmed soybean (9.5 %). The amount of digestible carbohydrates in hemp flour is significantly lower than in others, which is associated with a low starch content (5.1 g / 100 g). Hemp flour surpasses the presented types of flour in the content of vitamins B2 and PP. Flour has a fairly high content of calcium and iron (second place among the five types), phosphorus (third place). All indicators demonstrate that hemp flour is a valuable vegetable raw material in terms of nutritional value. The absence of gluten allows it to be used in combination with the presented types of flour. This will allow obtaining new taste characteristics of products, modeling nutritional value.