## 3 Results  
### Assessment of the Nutritional Profile and Physico-Chemical Properties  
Determining key physico-chemical properties is an important step in analyzing any kind of dietary supplement. Determination of total proteins for our samples put out high percentages of protein for the pea powder (77.96 \(\pm\) 0.70%) and Spirulina powder (64.79 \(\pm\) 2.20%). Determination of total extractable fat revealed that almond powder has the highest lipid content out of the tested samples (6.91 \(\pm\) 0.10%). Results for all tested samples are presented in Table 1.  
Figure 1 shows the average spectra of the five high protein ingredients analyzed. Similar bands can be observed for all five ingredients but of different intensity, which indicates the same components but of different concentrations. The FTIR spectra was divided into two distinct parts. The first one, between 750 cm\({}^{-1}\) and 1900 cm\({}^{-1}\) is associated with stretching vibration of C=C, C=O, C-C, C-N and C-O (Figure 1, light blue zone). The range between 2750 cm\({}^{-1}\) and 3700 cm\({}^{-1}\) (Figure 1, light pink zone), corresponds to the vibration of bands that contain hydrogen atoms, such as C-H, O-H and N-H. The assignment of representative bands (Table 2) was performed by analyzing lipids and protein samples and taking into account the literature data [57; 58; 59]. In order to facilitate the comparison of the five analyzed FTIR spectra, they were all normalized to the maximum. The peptide group, the structural repeat unit of proteins, shows characteristic bands named amide A, B, I, II, III. The two prominent features, namely, the amide I (1600-1650 cm\({}^{-1}\)) and amide II (approximately at 1530 cm\({}^{-1}\)) bands are the two major bands of the protein infrared spectrum. The amide I band is mainly associated with the C=O stretching vibration with minor contribution from the out-of-phase C-N stretching vibration, the CCN deformation and is directly related to the backbone conformation. Amide II results from the N-H bending vibration and from the C-N stretching vibration \begin{table}
\begin{tabular}{c c c c c c c} \hline
**Samples** & **Moisture** & **Protein** & **Fat** & **Ash** & **Carohydrates** & **Energy Values** \\  & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(kcal)** \\ \hline Pea powder & 7.43 \(\pm\) 0.06 b  & 77.96 \(\pm\) 0.70 a  & 0.29 \(\pm\) 0.03 d  & 3.77 \(\pm\) 0.19 e  & 10.55 \(\pm\) 0.73 e  & 356.65 \(\pm\) 0.56 c  \\ \hline Yeast powder & 4.43 \(\pm\) 0.18 d  & 46.23 \(\pm\) 1.44 d  & 0.30 \(\pm\) 0.03 d  & 5.80 \(\pm\) 0.30 c  & 43.24 \(\pm\) 1.27 b  & 360.58 \(\pm\) 1.26 b  \\ \hline Spirulina powder & 7.31 \(\pm\) 0.35 b  & 64.79 \(\pm\) 2.20 b  & 1.10 \(\pm\) 0.05 b  & 7.54 \(\pm\) 0.26 a  & 19.26 \(\pm\) 2.35 d  & 346.10 \(\pm\) 2.22 e  \\ \hline Almond powder & 6.04 \(\pm\) 0.10 c  & 52.11 \(\pm\) 1.55 c  & 6.91 \(\pm\) 0.10 a  & 6.60 \(\pm\) 0.07 b  & 28.34 \(\pm\) 1.77 c  & 383.99 \(\pm\) 0.23 a  \\ \hline _Plaertus_ spp. flour & 8.20 \(\pm\) 0.15 a  & 16.75 \(\pm\) 0.26 e  & 1.36 \(\pm\) 0.24 b  & 5.66 \(\pm\) 0.20 c  & 68.03 \(\pm\) 0.70 a  & 351.36 \(\pm\) 0.97 d  \\ \hline \end{tabular} a-e: different superscript letters in the same column indicate significantly different values for \(p<0.05\) by [PERSON]’s test; same superscript letters in the same column indicate not significantly different values for \(p>0.05\) by [PERSON]’s test.  
\end{table} 
Table 1: Nutritional profile for the raw materials with high protein content. Figure 1: ATR-FTIR spectra of yeast powder (orange), pea powder (blue), almond powder (green), _Plearotus_ spp. flour (light blue), spirulina powder (red). with smaller contributions from C=O in plane bend and the C-C and N-C stretching vibrations. Like for the amide I vibration, the amide II vibration of proteins is affected by side chain vibration. Amide III (1200-1400 cm\({}^{-1}\)) is a very complex band resulting from a mixture of several coordinated displacements, such as the in-phase contribution from the N-H bending and the C-N stretching vibration.