## 3 Results
### Amino Acids, Fats, and Sugar Composition of Pasta  
To evaluate the quality of protein in a product, an essential factor is the content of amino acids, since lysine, methionine, and threonine are specified as the limiting amino acids in the vegan diet due to their content in grains [27; 28]. The high content of lysine (0.747 g 100 g\({}^{-1}\)) and somewhat high methionine content (0.226 g 100 g\({}^{-1}\)) in amaranth as seeds compared to other grains such as wheat, rye, oat, maize, and sorghum contribute to its nutritional quality [18; 29]. The amino acid composition of pasta samples can be seen in Table 4.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Amino Acids** & \begin{tabular}{c} **Control** \\ **Sample** \\ \end{tabular}  & **AMAR** & \begin{tabular}{c} **AMAR+** \\ **BUCKW 15\%** \\ \end{tabular}  & \begin{tabular}{c} **AMAR+** \\ **BUCKW 30\%** \\ \end{tabular}  & \begin{tabular}{c} **AMAR+** \\ **BUCKW 50\%** \\ \end{tabular}  & \begin{tabular}{c} **AMAR+** \\ **OAT 15\%** \\ \end{tabular}  & \ \begin{tabular}{c} **AMAR+** \\ **OAT 30\%** \\ \end{tabular}  & \begin{tabular}{c} **AMAR+** \\ **OAT 50\%** \\ \end{tabular}  \\ \hline Alanine (Ala) & 0.31 \(\pm\)0.01 * & 0.46 \(\pm\)0.01 * & 0.47 \(\pm\)0.01 * & 0.47 \(\pm\)0.01 * & 0.49 \(\pm\)0.01 * & 0.48 \(\pm\)0.01 * & 0.50 \(\pm\)0.00 * & 0.53 \(\pm\)0.02 * \\ Argin (Arg) & 0.44 \(\pm\)0.02 * & 1.04 \(\pm\)0.02 * & 1.06 \(\pm\)0.02 * & 1.07 \(\pm\)0.02 * & 1.08 \(\pm\)0.03 * & 1.06 \(\pm\)0.01 * & 1.08 \(\pm\)0.01 * & 1.09 \(\pm\)0.02 * \\ Aparagine (Asn) & 0.46 \(\pm\)0.02 * & 0.95 \(\pm\)0.02 * & 1.02 \(\pm\)0.03 * & 1 Comparing the control sample with the developed pasta samples, a significantly higher content of amino acids was found in the developed pasta samples; except for cysteine, phenylalanine, isoleucine, and valine, here, no significant differences were determined. A significantly higher content of glutamate and proline was obtained for the control sample (\(p<0.05\)). In addition, it should be emphasized that the content of lysine, methionine, and threonine, which are the limiting amino acids in the vegan diet, was significantly higher in the developed pasta samples compared to the control sample (\(p<0.05\)). Significant differences between the amaranth pasta sample and its blends were determined for asparagine, phenylalanine, glutamate, isoleucine, leucine, and valine. The AMAR+OAT 50% sample was characterised by the highest content of total essential amino acids. In the literature, amaranth seeds are also characterised by their fat profile, indicating that the content of unsaturated fatty acid is 61.0-87.3% of the total fat content [30; 31]. It was possible to maintain this positive ratio of fatty acids in the developed pasta (Table 5), where the content of unsaturated fatty acids in sample AMAR was 70.8% of the total fat, in AMAR+BUCKW 15-75.2% of total fat, AMAR+BUCKW 30-75,9%, AMAR+BUCKW 50-71.7%, AMAR+OAT 15-74.9%, AMAR+OAT 30-75.6%, and AMAR+OAT 50-72.3%. The developed pasta samples showed a significantly higher fat content compared to the control sample (\(p<0.05\)) due to the basic raw material--amaranth flour. In addition, differences in fat content were detected between the blends with buckwheat and oat flour, which was related to the fat content of buckwheat flour (2.31% of the dry matter) and oat flour (5.87% of the dry matter) [24]. Oleic acid (AMAR 28.45%, AMAR+BUCKW 15-31.06%, AMAR+BUCKW 30-31.46%, AMAR+BUCKW 50-31.13%, AMAR+OAT 15-31.47%, AMAR+OAT 30-32.13%, and AMAR+OAT 50-31.88%), linoleic acid (AMAR-28.31%, AMAR+BUCKW 15-27.14%, AMAR+BUCKW 30-27.00%, AMAR+BUCKW 50-26.90%, AMAR+OAT 15-26.56%, AMAR+OAT 30-27.01%, and AMAR+OAT 50-26.62%), and palmitic acid (AMAR-21.79%, AMAR+BUCKW 15-19.74%, AMAR+BUCKW 30-19.64%, AMAR+BUCKW 50-20.64%, AMAR+OAT 15-19.69% AMAR+OAT 30-19.51%, and AMAR+OAT 50-20.85%) were the most abundant amino acids in pasta.