CHEMICAL COMPOSITION AND NUTRITIONAL VALUE GRAPE LEAVES
INTERNATIONAL SCIENTIFIC AND TECHNICAL JOURNAL “ INNOVATION TECHNICAL AND TECHNOLOGY”,
Vol. 2 No. 1 (2021): Vol 2 Issue 1, 2021
Increased consumption of processed products using grape leaves. Processing and storage of grape leaves, development of recipes and technologies for the
production of cabbage rolls from grape leaves using minced rice and meat. The physicochemical parameters and nutritional value of grape leaves have been determined, which still does not have an assortment and a specific processing technology. The analysis of the results showed that a significant proportion of carbohydrates in grape leaves is 8.33% of the dry matter mass. The mass fraction of proteins is 18% of the dry matter mass. A high index of the mass fraction of lipids is found in grape leaves and is 7,95% of the dry matter mass. The amount of cellulose in grape leaves is 30%.