The content of macroelements P, Mg and Ca and microelements Mn, Fe, Zn and Cu was determined in 10 commercially sold oat products made by different technological processes (dehulling, instantinising, extrusion, flaking). Phosphorus was the most prevalent of the macroelements (from 240.8 AE 2.2 to 845.5 AE 8.1 mg per 100 g), followed by magnesium (from 73.2 AE 0.7 to 271.9 AE 2.7 mg per 100 g) and calcium (from 30.69 AE 0.01 to 112.7 AE 0.3 mg per 100 g). The Ca/P ratio ranged from 1:5.3 in crushed oat to 1:8.2 in oat flakes. Regarding the microelements, manganese was present at the highest concentrations (from 2.62 AE 0.02 to 8.69 AE 0.01 mg per 100 g). The content of iron was similar and that of zinc not much lower, whereas the amount of copper was considerably smaller (from 0.23 AE 0.002 to 0.59 AE 0.002 mg per 100 g). The highest concentrations of mineral elements were found in instant oat bran flakes and the lowest in extruded oat and corn crisps containing 50% corn grouts. Samples of the products analysed were subjected to in vitro enzymatic digestion, simulating the digestive process occurring in the human alimentary tract. The supernatants thus obtained were analysed for their content of the previously determined mineral components; the percentage of minerals released from the products was calculated. The following sequence of mineral components released was observed: Cu (57.2-95.6%) > P (39.7-60.9%) > Ca (18.2-39.5%) > Mg (16.4-39.8%) > Mn (6.4-24.7%) > Fe (6.5-29%) > Zn (11-17.2%). The Ca/P ratio in the supernatant worsened from 1:8.2 in crushed oat to 1:23.3 in extruded oat and corn crisps. Crushed oat released the highest amounts of mineral elements during enzymatic hydrolysis, with oat grouts coming second. As regards the other products, it is difficult to establish their relative sequence in the release of minerals.

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Skibniewsk K.A., Zakrzewski J., Kłobukowski J., Białowiąs H., Mickowska B., Guziur J., Walczak Z., Szarek J. (2013): Nutritional value of the protein of consumer carp Cyprinus carpio L. Czech J. Food Sci., 31: 313-317.The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content was from 16.9% to 18.6% and did not diverge from the content of this nutrient in other fish species. The protein of the studied carps was characterised by a high content of exogenous amino acids, considerably exceeding their amount compared to the standard protein, irrespective of the area of breeding or the production intensity level. The dominant amino acids were histidine, methionine, and cysteine, phenylalanine and tyrosine, lysine and threonine. The amino acid limiting the nutritional value of protein was valine, yet the values of calculated limiting amino acid indices were high. Carp meat should be treated as a source of full-value protein.

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Dairy products are the basic source of calcium (Ca) for many nations. The aim of this study was to determine the influence of addition of cereal products to yogurt on the ability of subsequent release of Ca present in yogurt. This was conducted in vitro by the process of enzymatic digestion simulating digestion in the human gastrointestinal tract (GIT). Calcium content was determined in commercial yogurts containing cereal and in yogurt meals with subsequent addition of cereal products or bread. Only 3 samples contained more Ca than 100 mg/100 g. Only about 45% (from 28.5 to 77.9%) of Ca was released from the samples with cereals. Innovations in yogurt production technologies actually result in less Ca being released to humans, which may be a problem for individuals with low daily Ca intake.