Study of nutritional value of macaroni pasta from composite flour

This paper presents the results of nutritional value of pasta made from composite flour.The composite flour comprises 90% of wheat flour, 8% of buckwheat flour and 2% of flax flour.Analysis of chemical composition in pasta made from composite flour revealed that the content of protein and fat higher by 38.5% and 3.4% compared to products made from wheat flour.In addition, there is a high content of minerals and vitamins.According to physiological norms, the developed pasta satisfies more than 15% of the required daily allowance by iron, phosphorus, potassium, zinc, selenium, copper, vitamins B1 and E. As a result of these investigations, the developed pasta can be classified as functional foods.