Non-traditional plant-based raw materials for the innovative technology of a healthy pate

Abstract

The combination of animal and plant ingredients is a perspective area for adapting the composition of foods to modern nutritional requirements. The development of new or the improvement of existing recipes and technologies for meat pates using plant-based raw materials makes it possible to achieve an interesting flavour and texture, many variations in serving and a high nutritional value of the final product. In this work, lentil and buckwheat grains were selected as additional sources of plant material rich in functional ingredients. The grains were germinated to increase the nutritional value of the selected fortifications, increase the bioavailability of nutritional components, reduce antinutritive substances and improve the functional composition of the proteins.