Abstract
In this work, a comparative study was carried out with the aim of using pea, chickpea and lentil flour in the production of confectionery products. The chemical composition, organoleptic properties, amino acid and mineral composition of these types of flour were studied. In terms of the chemical composition of cereals and legumes, rich in protein, beans – 22,1+0,5%, lentils – 25,3+0,2%, chickpeas – 23,5+0,1% were equal. Pea flour is rich in protein and starch, which makes it a good source of energy. It contains a moderate amount of fat. The protein content in pea flour is 22 g/100 g. chickpea flour has a high proportion of fat, which makes it more caloric. It has a moderate carbohydrate content, which is a good source of protein. Lentil flour has the highest protein content among the types presented, the protein indicator in lentil flour is 26 g/100 g, and is also rich in carbohydrates, which makes it a type of nutritious flour.The results showed that all three types of flour have high nutritional value, contain a significant amount of proteins, essential amino acids and minerals. Lentil flour contains a large amount of iron and calcium, which makes it useful for strengthening the bone system. Chickpea flour is rich in magnesium and fat, which affects the structure of the dough and the nutritional value of the finished product. Pea flour has a balanced composition and can be used to enrich products with protein and dietary fiber. Beans, chickpeas and lentil flour contain a significant amount of protein, which makes them promising ingredients for enriching various dishes, including confectionery. In addition, the protein of legumes is distinguished by good digestibility and a balanced amino acid composition, which increases its biological value. The results confirm the prospect of using these types of flour as Composite additives to create confectionery products with improved organoleptic and functional properties.