Хамаганова Ирина Владимировна-д.м.н., профессор кафедры кожных болезней и косметологии факультета дополнительного профессионального образования Федерального государственного бюджетного образовательного учреждения высшего образования «Российский национальный исследовательский медицинский университет имени Н.И. Пирогова» Министерства здравоохранения Российской Федерации; тел.:

According to a new report from the Food and Agriculture Organization of the United Nations (FAO), there is a problem of a shortage of protein-rich foods in the world due to the influence of COVID-19 and other factors. Lack of protein in the body leads to disturbances in the processes in which protein is involved and a decrease in immunity. Since the main protein deficiency is associated with a drop in the rate of manufacturing of products containing animal protein, it is relevant to use modern technologies to create alternatives in the form of plant protein sources. To solve this problem, we have developed a product obtained from cedar oilcake by grinding and then processing it with ethyl alcohol in a microwave installation under vacuum for 5-10 minutes. The article presents results of the study of the chemical composition and substantiates the biological value of the protein-vitamins product. Research of the chemical composition of the developed product showed a high content of essential substances, protein 47%. The analysis of the amino acid composition established the presence of 18 amino acids, nonessential and conditionally essential amino acids were found in an amount of 43%. The indicators of the biological value of the protein of the developed product indicate the completeness and balance of the amino acid composition. This proves the high biological value of the protein contained in the protein-vitamin product. The mineral composition of the developed product is capable of meeting the daily requirement for minerals necessary for the human body by 50%. In the product identified water-soluble vitamins group B and vitamin C. The obtained data indicate the possibility of using a protein-vitamin product as an independent product for the prevention of protein-energy malnutrition, and as a functional additive in food production, to increase their nutritional value.