Vegetable raw materials are used in sausage products, which are a source of vitamins, micro- and macroelements, and create a positive role of dietary fibers and pectins for strengthening human health. In the scientific paper, using the example of wheat germ fiber with apple pectin, the amino acid composition of the protein of this biologically active substance was investigated. The amino acid composition of the additive was determined by the method of ion chromatography. Other indicators were determined according to generally accepted physicochemical research methods. It has been established that the protein in the amount of 16% of wheat germ fiber with apple pectin contains all essential amino acids. A comparative analysis of the amino acid composition of the protein of the vegetable supplement with the ideal protein of FAO/WHO established that the content of all essential amino acids, except for tryptophan, is 5.32% less than in the ideal protein. However, this protein contains a significant amount of such substitute amino acids as glutamine, arginine, histidine and proline. These acids provide a high hydration capacity of wheat germ fiber with apple pectin, and the use of this plant additive in sausage production technology will lead to improvement of the functional properties of minced meat and finished sausage products for healthy nutrition. The ratio of replaceable and non-replaceable amino acids in the protein supplement does not significantly differ from the adequate and maximum permissible values and approaches the ideal protein. Research allows to harmonize the amino acid composition of the protein component in finished sausage products for proper nutrition.