Study of the nutritional and biological value of meat loaf from chicken meat and chickpea flour
This paper describes the recipe and the method of preparation of meat loaf, the main ingredients of which are chicken meat, chickpea flour, tomato paste, eggs and breadcrumbs. Four variants of meat loaf with replacement of chicken minced meat with chickpea flour in the amount from 0 to 20% are produced. Chemical, amino acid, mineral and vitamin compositions are determined using standard methods. The analysis of chemical composition indicated that the replacement of chicken minced meat with chickpeas flour significantly increases the content of carbohydrates from 4.34% (control variant) to 14.38% (variant 4, P<0.001), protein from 14.84% to 15.55% and ash from 1.30% to 1.62% (P<0.01). In terms of amino acid composition, adding chickpeas flour increases the content of arginine (P<0.02) and phenylalanine (P<0.02; P<0.05) in the 2nd and 3rd variants of the product. The content of calcium (P<0.001), potassium, magnesium and iron and vitamin B1 (from 0.089 mg/100g to 0.231 mg/100g) increases significantly. The proposed variant of preparation of meat loaf increases the nutritional value of the product.