Conditions for making plant dispersions based on nature-like technologies

Abstract

An objective of this study was to examine the possible use of sprouted grains of domestically selected legumes to produce dairy alternative products. The paper presents the results of a comprehensive assessment of the food properties of ‘Chishminskii 95’, ‘Chishminskii 229’, ‘Pamiati Hangildina’, ‘Iuldash’ pea varieties and ‘Nerussa’, ‘Lukeria’, ‘Omichka’ bean varieties of Russian selection. The work investigated the water absorption kinetics under different temperature conditions and established germination patterns for a model medium (drinking water treated with an electromagnetic field) being as follows: germination temperature is 18 ± 2 °C; the soaking period lasts from 5 to 8 hours (depending on the variety); the germination time from 0.54 - 0.62 to 0.70 - 0.81 days (depending on the variety). The work analyses their microstructure and changes in the germination process. The proteolytic activity of bean trypsin before and after germination has been proved to be lower than that of peas. At the same time, the proteolytic activity of trypsin after pea and bean grain germination increased in all samples. The grain digestibility as a result of germination has increased; the ratio of essential and non-essential amino acids has changed in favor of the former; the fractional composition of protein has changed to higher content of albumin and globulin and lower level of glutelin. The results of this study indicate that the most suitable varieties to produce vegetable milk are ‘Omichka’, ‘Lukeria’ beans and ‘Pamiati Hangildina’ peas.