## 3 Results and Discussion
### Amino Acid Composition  
The basis for determining the nutritional value of products is the analysis of the amino acid composition. The amino acid scores (AASs) according to the FAO/WHO reference standard ([PERSON] _et al._, 2018) are presented in Table 3. Among all the analyzed samples, the limiting amino acids were lysine and methionine with cysteine. Lysine was present in an insufficient amount in white sesame and star anise seeds and in spirulina (AAS = 35.33, 30.34 and 42.31%, respectively). However, it is worth mentioning that white sesame seeds were found to be a good source of aromatic amino acids (phenyloalanine and tyrosine), histidine, glutamic acid and arginine compared to the other analyzed plant seeds (Table S1). However, the opposite results were presented by [PERSON] and [PERSON] (2018), who found that the dominant amino acid in white sesame seeds was leucine. The star anise seeds' isoleucine, leukemic, sulfur amino acids and valine values were lower than those recommended by the FAO/WHO/UNU ([PERSON] _et al._, 2018). This plant is also not a good source of non-essential amino acids (Table S2). Based on the present data, it can be concluded that protein in spirulina is also \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Raw Material** & **Dry Matter** & **Total Protein** & **Fat** & **Ash** & **Carohydrates** \\ \hline Black cumin & 94.43 \(\pm\) 0.08 d & 20.39 \(\pm\) 1.22 d & 36.85 \(\pm\) 1.14 c & 4.54 \(\pm\) 0.02 e & 32.65 \(\pm\) 3.11 d \\ Milk thistle & 92.83 \(\pm\) 0.02 f & 16.33 \(\pm\) 0.08 e & 23.47 \(\pm\) 0.87 d & 6.51 \(\pm\) 0.01 c & 46.53 \(\pm\) 4.52 c \\ Fenugreek & 91.17 \(\pm\) 0.03 s & 23.70 \(\pm\) 1.05 c & 5.13 \(\pm\) 0.22 f & 3.47 \(\pm\) 0.03 f & 58.87 \(\pm\) 3.85 b \\ Almonds & 95.58 \(\pm\) 1.02 b & 24.58 \(\pm\) 0.07 c & 52.25 \(\pm\) 4.27 b & 4.81 \(\pm\) 0.02 e & 13.94 \(\pm\) 1.75 f \\ White sesame & 96.38 a \(\pm\) 0.07 a & 24.06 \(\pm\) 1.01 c & 51.02 \(\pm\) 1.89 b & 5.12 \(\pm\) 0.02 d & 16.18 \(\pm\) 2.13 e \\ White mustard & 95.08 \(\pm\) 0.02 c & 20.89 \(\pm\) 1.52 d & 36.24 \(\pm\) 0.96 b & 3.72 \(\pm\) 0.01 f & 34.23 \(\pm\) 4.74 d \\ Star anise & 89.19 \(\pm\) 1.58 h & 5.92 \(\pm\) 0.18 f & 68.75 \(\pm\) 3.69 a & 3.11 \(\pm\) 0.03 f & 11.41 \(\pm\) 1.85 f \\ Eggfruit & 92.75 \(\pm\) 2.35 f & 1.72 \(\pm\) 0.98 g & 2.23 \(\pm\) 0.87 g & 0.52 \(\pm\) 0.01 s & 88.28 \(\pm\) 9.55 a \\ Spirulina & 94.37 \(\pm\) 3.12 d & 69.35 \(\pm\) 4.05 a & 7.52 \(\pm\) 1.45 e & 11.47 \(\pm\) 0.05 b & 6.03 \(\pm\) 0.15 s \\ Chlorella & 94.07 \(\pm\) 2.01 e & 55.40 \(\pm\) 3.21 b & 8.15 \(\pm\) 1.74 e & 14.13 \(\pm\) 0.07 a & 16.39 \(\pm\) 1.45 e \\ \hline \hline \end{tabular}  
* Values are means \(\pm\) SD of two determinations; a-h, the same letters in columns mean homogenous groups.  
\end{table} 
Table 2: Chemical compositions (g/100 g) of the analyzed plant materials. poor in histidine and sulfur amino acids. However, according to various authors [59, 60, 61, 62], spirulina belongs to the group of products in which the protein contains sufficient amounts of essential amino acids except for methionine, cysteine and lysine. Among the analyzed materials, fenugreek and almond were limited in sulfur amino acids (AAS = 19.87 and 16.67%, respectively). However, fenugreek seeds were found to have good quantities of isoleucine, lysine and aromatic amino acids as compared to the requirements for essential amino acids for schoolchildren. Similar data were also reported by [PERSON] et al. [63], who analyzed fenugreek seeds. Therefore, this plant seed can be suggested for use in cereals and snack foods, including bread, biscuits and cakes, since it is rich in lysine and poor in histidine and methionine, in contrast to cereals. With regard to the almond seeds, the lysine value (38.33%) was lower than that recommended by the FAO/WHO/UNU [30]. In general, the protein in _Fabaceae_ family crops is limited in sulfur amino acids [64]. On the other hand, these materials were found to be a good source of asparagine, glutamine, arginine and glycine compared to the other samples.