Non-traditional ways of enriching flour and bread products based on local plant raw materials

Abstract

This article provides information on measures to prevent micronutrient deficiency, which is one of the important problems of the population. The purpose of the research work is to determine the phytochemical composition of the green peel of locally produced walnuts and justify their use for the enrichment of flour products. Its quality is checked in accordance with the established requirements of state standards. Indicators of the level of toxicological safety of walnut peel greens were determined according to generally accepted methods in accordance with the requirements of Sanitary Rules, Norms and Hygiene Standards of the Republic of Uzbekistan. According to the results of a laboratory study, the amount of toxic heavy metals and pesticides in raw materials did not exceed the normative indicators, no harmful compounds were noted. The data obtained indicate that the studied raw material complies with the regulatory requirements of toxicological safety. The microbiological composition of the studied raw materials was determined by growing substrates on agar media under conditions favorable for the growth of a colony of microorganisms, and then the species composition and amount of microflora were determined by phase-contrast microscopy.