Controlled germination of grain crops is an effective way to processing low-quality raw materials

Abstract

Relevance. The development of technologies of cereal crops germination and obtaining of raw ingredients with increased antioxidant properties, containing in their composition biologically active substances of natural origin, will allow to form a modern domestic market of useful food products to maintain the health of the country in the long term. One such approach could be controlled germination of grain crops by ultrasonic treatment during the soaking stage. This technology will maximise the yield of finished products per unit of processed raw material, process low-quality raw materials and create products with increased nutritional value.Methods. The objects of the study were three samples of grain crops: wheat, barley, oats. At the initial stage, incoming quality control of raw materials and their disinfection by physical method of exposure were carried out. For experimental samples of cereal crops at the stage of soaking the impact of ultrasound (22 ± 1.25 kHz) 245 W/l for 5 min, then the grain was soaked for 8 hours (wheat grain) and 12 hours (barley and oats grain), the process of germination was carried out until reaching the sprout size 1.5–2 mm in more than 90% of grains. All operations with control samples were performed in the same sequence, excluding the process of ultrasound exposure. The total content of flavonoids and polyphenolic compounds was determined in all tested samples using spectrophotometric method, total antioxidant activity using DPPH-method, and γ-aminobutyric acid content using automated liquid chromatography system.Results. The studies showed that all germinated samples of cereal crops are characterized by sufficiently high values of flavonoid and polyphenolic compounds. At the same time, the samples obtained by ultrasound exposure showed an increase in the content of flavonoids by an average of 7.3–8.9 times, polyphenols by 2–5.6 times. In the process of intensified controlled germination, the total antioxidant activity increased by 31.6–40.0%, relative to the control samples of grain crops. The increase in GABA content in samples after ultrasound exposure averaged 360–490%. The results confirmed the possibility and feasibility of using the proposed technology of controlled germination in obtaining raw ingredients from germinated cereal crops. The study was carried out with the financial support of the Russian Science Foundation Grant 23-26-00290.