## 4 Discussion  
The development of new vegan products has become one of the hot topics in the food industry, as the vegan food market reached 23.31 billion US dollars in 2020, and the global market growth of these products was 12.95%, which was the highest increase in recent years [32]. The rapid growth of this market could be related not only to the increase in the number of vegans but also to the desire of consumers to be healthy and to eat healthier by reducing meat consumption and choosing plant-based food products, as a vegan diet can provide health benefits [33]. Pasta made from wheat flour is usually described as a good source of energy, but is poor in protein and lysine content [34], so it is possible to obtain a nutritious product by replacing the basic ingredient or supplementing pasta. The protein content of common pasta from wheat semolina and water (control sample) provided 14.0% of the total amount of energy but with a low content of lysine, methionine, and threonine. The developed amaranth pasta and its blends with buckwheat or oat flour are a good source of protein as they provide more than 15% protein of the total energy with a sufficient content of lysine, methionine, and threonine. The lysine content in the pasta samples was 600-620 mg 100 g\({}^{-1}\), which should be considered a good source of lysine in the vegan diet because, according to FAO/WHO/UNU recommendations, the lysine requirement is 30 mg/kg of body weight daily [35]. The methionine and threonine content in pasta was 240-260 mg 100 g\({}^{-1}\) and 430-500 mg 100 g\({}^{-1}\), respectively, while the requirement of both amino acids is 15 mg/kg of body weight daily [35]. In their study, [PERSON] et al. [36] concluded that the new amaranth varieties have amino acid values higher than the requirement established by FAO/WHO/UNU, except for valine, which was determined as a limiting amino acid. The finding for valine cannot be attributed to the pasta obtained in this study, as the valine content was 540-650 mg 100 g\({}^{-1}\). The daily requirement of valine is 26 mg/kg of body weight [35]. The relatively high amount of protein content in pasta was possible due to the amaranth seeds, whose protein content was 16.8% of the total energy (Table 1), which confirmed, as indicated in literature, that amaranth is a good source of protein and had a higher protein content compared to wheat [22]. This is an important condition, as studies have shown that the protein intake among vegans (including children) is lower compared to meat eaters, covering an average of 13.1% of the total energy [3; 37]. Vegetarians, including vegans, are at a higher risk of iron deficiency due to insufficient intake and the low bioavailability from plant products [38]. Therefore, for vegetarians, the recommended intake is 1.8 times higher than for meat eaters, as iron stores in the body are lower or depleted [38; 39]. This means that a vegan diet requires products that would be a source of iron. According to regulations No 1924/2006 [26] and No. 1169/2011 [25], a product can be labelled as a source of iron if it contains at least 2.1 mg per 100 g of product. The developed pasta samples contained twice as much, making it possible to label the products with the nutrition claim of \"high iron\". One of the healthy eating initiatives is to reduce fat intake and shift from saturated fatty acids to unsaturated fatty acids [40]. Analysing a cohort study's results of a vegan diet, it should be concluded that it is necessary to reduce the total fat, as their content (30.5% of the total energy) exceeds recommendations [3]. Regarding the content of saturated fatty acids, the vegan diet fulfils the recommendation. The developed pasta samples provided a positive ratio of fatty acids, as the content of unsaturated fatty acids was above 70% of the total fat content. The total fat content of AMAR pasta was over 5 g per 100 g of product due to the fat content in amaranth seeds (7.7 g 100 g\({}^{-1}\)).