EVALUATION OF THE NUTRITIONAL VALUE AND AMINO ACID BALANCE OF PROTEIN IN CABBAGE ROLLS WITH GERMINATED CHICKPEAS AND A HYDROCOLLOID COMPOSITION

Abstract

.A pressing issue in improving traditional frozen meat-and-plant semi-finished products is enhancing their nutritional value through the evidence-based selection of innovative ingredients, while evaluating their nutrient content and protein balance.The aim of this research was to evaluate the nutritional value and amino acid balance of the protein in holubtsi formulated with sprouted chickpea seeds, β-glucan, and psyllium.The minced meat base for both the control and experimental variants consisted of raw meat. The plant-based component in the control sample was polished white rice, while the experimental sample utilized sprouted chickpeas. A phosphate preparation was used as a binding agent in the control sample, whereas a β-glucan-psyllium composite was used in the experimental variant. The content of basic macronutrients and the amino acid composition of the protein component in the holubtsi were determined. These analyses were conducted across five independently manufactured laboratory batches for each variant (n = 5). The statistical significance of the differences was evaluated using a one-way analysis of variance, followed by Tukey's test at p < 0,05.A statistically significant 11,9% increase in protein content, a 2,54-fold increase in dietary fiber, and a nearly 32% reduction in carbohydrate content were observed in the experimental holubtsi samples.An increase in the total number of identified amino acids was observed in the experimental samples, with the most pronounced positive effects for lysine, arginine, and aspartic acid. The results indicate that the amino acid score of the protein in both samples exceeded 100%. The minimum amino acid score in the experimental holubtsi samples decreased from 118,5% to 117,1%, and the methionine and cystine scores decreased from 137,6% to 117,1%. The divergence coefficient of the amino acid score in the experimental variant was 9,3% lower, while the calculated biological value of the protein and the utility coefficient were 4,2% and 0,6% higher, respectively, compared to the control sample.Thus, incorporating sprouted chickpeas and hydrocolloids successfully increases the nutritional value and amino acid balance of the protein in holubtsi.The practical significance of these results lies in the potential to utilize this newly developed recipe for the commercial production of holubtsi with enhanced nutritional properties.Received 08.07.2026, accepted 05.09.2026, published 22.09.2026