[Optimization of culinary recipes according to amino acid composition]

A computation method is suggested, enabling one to optimize the amino acid composition of protein mixtures proceeding from the real content of amino acids and protein assimilation ratios. The method is based on the adequate use of essential amino acids and an amino acid that limits the biological value of proteins. The difference between the real content of essential amino acids and the portions utilized constitutes a non-utilized part of protein. The optimization may be reduced to the computation of its minimal values. The problem can be solved graphically, by exhaustive search of the products ratios with the use of computer or by optimization methods. According to the method designed there have been found optimal ratios of protein mixtures in animal and vegetable products contained by culinary dishes and products. The biological methods permitted one to determine the biological value and protein effectiveness ratio and to establish that they are closely related with the computed characteristics of the non-utilized part of protein and protein utilization ratio. The correlation ratio was found to amount to 0.76-0.89 (p less than 0.05).