I I Moniava’s scientific contributions

The influence of the protein-mineral preparation, made of meat-and-bone remnants, on the nutrient and biological value of meat foodstuffs has been studied. It has been shown, that the use of such a preparation in sausages (1-3%) does not reduce their biological value, produces a positive influence on the chemical content of foodstuffs in terms of the mineral component (Ca/P ratio), making them physiologically more optimal. Positive influence of the protein-mineral preparation made of meat-and-bone remnants on mineral metabolism has been established.

The chemical and biological methods were in weanling rats used to study and compare the biological value of protein concentration obtained from grape seeds to that of casein. The relative biological value of the protein concentration in question was found to constitute 70.6% of that of casein.