Structural, physicochemical and functional properties of quinoa, buckwheat and amaranth protein isolates: A comparative study.

Abstract Bakery products, such as cake, are conventionally rich in carbohydrates but poor in nutrients. The use of edible insects in food formulations can enhance the quantity and quality of protein and fat in bakery products. Morio worm is an edible insect species known for its high protein and essential oil content. This study aimed to develop a new gluten-free cake formulation using Morio worm as white quinoa flour replacer and fat replacer and to specify their optimum usage rates for obtaining a gluten-free cake with reduced flour amount and carbohydrate content as well as increased protein content and overall acceptability. Face-centered composite design (FCCD) was used to develop a gluten-free cake formulation containing Morio worm. The effects of two independent variables, including the amount of white quinoa flour replacer (0–20%), and the amount of fat replacer (0–30%), on the physical, textural, chemical, and sensory properties of gluten-free cakes were evaluated. Optimization was applied to find the levels of independent variables supplying high specific volume, * value, protein content, total MUFA and PUFA contents and overall acceptability, low hardness and SFA content, moderate baking loss, and * value, and uniformity value equal to 0. The optimum level of Morio worm in gluten-free cake formulation was found to be 16.54% for white quinoa flour replacer and 29.99% for fat replacer. The protein content of the gluten-free cake containing the optimum level of Morio worm was increased by 68.38% compared to the control cake, while the fat and carbohydrate contents and energy value were reduced by 6.90%, 16.72%, and 0.34%, respectively. However, the changes in fat and energy values were not statistically significant ( ). Considering the properties of the newly developed gluten-free cake, it was revealed that Morio worm can be used as a replacer in gluten-free cake.

This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs. Quinoa malt supplementation significantly (p < 0.05) enhanced fermentation characteristics, increasing titratable acidity from 20.0-20.4 to 21.2-23.8 mL NaOH/10 g and dynamic viscosity up to 733 ± 5.59 mPa·s compared to 474-611 mPa·s in controls. Malt enrichment expanded the volatile profile from predominantly alcohols and acids to include 25 distinct compounds spanning esters, terpenes, aldehydes, phenols, and furans, creating more complex aromatic profiles. Lactic acid production increased significantly in all malted samples, reaching 12.92 ± 0.00 g/kg in black quinoa with 10% malt. Black quinoa sourdoughs exhibited superior nutritional density with the highest protein (17.3 ± 0.1%), total dietary fiber (17.94 ± 0.14%), potassium (7896 ± 176 mg/kg), and manganese (55.65 ± 0.47 mg/kg) contents (p < 0.05). White quinoa variants demonstrated the highest acidity (pH 4.28 ± 0.01) and mineral bioavailability (magnesium: 5371 ± 70 mg/kg), while red quinoa achieved maximum viscosity (733 ± 5.59 mPa·s) and zinc content (38.08 ± 0.26 mg/kg). Volatile compound distribution varied significantly by variety, with white quinoa favoring ester and terpene formation, red quinoa promoting aldehydes and terpenes, and black quinoa accumulating phenols and furans. These findings demonstrate that strategic combination of quinoa variety selection and malt optimization can produce functionally enhanced, gluten-free sourdoughs with targeted nutritional and sensory characteristics for specialty bakery applications.

ABSTRACTBackground and ObjectivesThe high cost and limited availability of ingredients for formulating ready‐to‐use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno‐functional properties of green lentil, black‐eyed bean, and white quinoa flours for RUTF formulation.FindingsGreen lentil flour (GLF) exhibited the highest protein and lipid content, while macrominerals (Ca, P, K, Mg, S) were higher in white quinoa (WQF) and black‐eyed beans flour (BBF). GLF showed the highest tannin and lowest phytic acid content. Trypsin inhibitor activity did not differ significantly among the flours and in vitro protein digestibility was highest in WQF. In WQF, lysine was the limiting amino acid in young children, leucine in older children, and methionine + cysteine in both GLF and BBF. All flours had an iso‐electric point of pH 4. WQF showed a significantly higher oil absorption, foaming, and emulsifying capacity compared to the other flours. No significant differences were observed in the thermal properties of flours, though BBF had higher enthalpy of gelatinization. Scanning electron microscopy coupled to energy dispersive X‐ray spectrometry revealed distinct morphological features and mineral distribution across the three flours, while PCA facilitated the identification of relationships between the flours.ConclusionsThe end‐user quality attributes of the flours supports diverse applications, with potential for further modifications to meet specific product requirements, particularly in the formulation of RUTF.Significance and NoveltyOur findings highlight the potential of locally available alternative flour ingredients for tailored food application such as RUTF development, lower formulation costs, enhance accessibility, and benefit children with severe acute malnutrition.

This study was conducted to evaluate the effects of varying irrigation salinity levels on the physiological and biochemical responses of Chilean white quinoa (Chenopodium quinoa Willd.) in two greenhouse cultivation seasons (2015 and 2016) in Cherfech, Tunisia. The experiment involved three treatments: T0 (control, using tap water with EC = 1.4 dS/m), T1 (EC = 9.0 dS/m), and T2 (EC = 18 dS/m). The results showed significant differences with multiple parameters. Quinoa irrigated with T2 exhibited superior growth and seed yield compared to the other treatments in both seasons. Additionally, soluble protein content increased significantly in the second season, especially in T2, while nitrogen content also rose notably from T0 to T2 in 2016. Bioactive compounds, such as vitamin C, phenols, flavonoids, DPPH, and ABTS, were highest in T2. Mineral content (K, P, Na, Mg, Zn, Ca, and Fe) showed considerable variation, with T2 generally presenting the highest levels. Amino acids exhibited notable changes, with an increase from T1 to T2, though lysine content decreased under T2 conditions. These findings indicate that quinoa can effectively adapt to saline irrigation, positioning it as a promising crop for cultivation in saline-affected regions.

IntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional benefits, including high protein, fiber, and antioxidant properties. This study aims to assess the impact of adding quinoa flour (QF) on the fermentation, physicochemical and sensory properties of goat milk yogurt (GMY), addressing a research gap regarding the use of roasted quinoa flour (RoQF) in GMY production.MethodologieWhite and red quinoa flours, both roasted and unroasted, were incorporated at 0.5, 1, and 1.5% in the yogurt. The analysis focused on fermentation time, lactic acid production, pH, macronutrient composition, product stability, and sensory evaluation.Results and discussionThe inclusion of 1% quinoa flour (QF) significantly increased the yogurt’s macronutrient content (p ≤ 0.05) compared to the control test, where protein content was 4.01 and fat content was 3.94 (g/100 g). Protein content increased by 0.1 to 0.17 (g/100 g), reaching 4.18; 4.15; 4.15 and 4.11 (g/100 g) for goat milk yogurt with white quinoa flour (GMYWQF), goat milk yogurt with red quinoa flour (GMYRQF), goat milk yogurt with roasted white quinoa flour (GMYRoWQF) and goat milk yogurt with roasted red quinoa flour (GMYRoRQF), respectively. Similarly, fat content increased by 0.03 to 0.09 (g/100 g) reaching 3.98, 4.03, 3.97, and 3.98 (g/100 g) for GMYWQF, GMYRQF, GMYRoWQF, and GMYRoRQF, respectively. These changes led to reduced fermentation time, minimizing it to 4 h, by promoting faster lactic acid production and lowering the pH more efficiently compared to the control test, indicating more efficient fermentation. Sensory analysis revealed that QF significantly improved the texture and flavor of the yogurt (p ≤ 0.05), with roasted quinoa flour (RoQF) further significantly enhancing consumer acceptability (p ≤ 0.05), by reducing the strong flavor of GM. Additionally, QF significantly improved yogurt stability, enhancing texture and shelf life (p ≤ 0.05). These findings emphasize the value of QF as an ingredient in GMY: significantly (p ≤ 0.05) increasing the protein content and improving texture, resulting in a more stable product with reduced Syneresis; Roasting the QF further significantly (p ≤ 0.05) enhances its sensory qualities, effectively decreasing the goat flavor, which is often less favored by some consumers, thus increasing overall acceptability. These advantages have important implications for refining dairy product formulations.

Gamma-aminobutyric acid (GABA) is a nonprotein amino acid, which confers stress resistance to plants. Precise mechanisms underlying GABA accumulation in quinoa (Chenopodium quinoa) subjected to dark and ultrasonic stresses have not been elucidated. We conducted transcriptome and metabolome analyses of quinoa samples exposed to various stress treatments to reveal molecular pathways leading to GABA accumulation. Through the comprehensive integration of metabolome and transcriptome data, an association was revealed between GABA accumulation, 9 differentially expressed metabolites, and 27 differentially expressed genes. Two pathways responsible for GABA synthesis were identified, involving glutamate decarboxylase and aldehyde dehydrogenases, respectively. These enzymes regulate the enrichment of GABA in quinoa under dark and ultrasonic stress conditions. We demonstrated that under ultrasonic stress, proline and alanine increased, whereas glutamate and arginine declined. Phenolic acid, flavonoids, and alkaloid metabolites increased. These findings provide novel insights into the mechanism by which darkness and ultrasound stress enhance GABA, supporting the development of targeted synthetic biology techniques.

Inhibitory effect of bioactive compounds from quinoa of different colors on the in vitro digestibility of starch.

Determining the protein isolate’s (PI) chemical makeup, amino acid profile, FTIR, and functional characteristics was the aim of this investigation. Protein, fat, fiber, ash, carbs, and moisture are all present in large amounts in QPI (94.25, 2.43, 0.0, 1.83, 1.56, and 5.92%, respectively). In this work, we used the techniques of alkaline solubilization and acid precipitation to extract proteins from white quinoa with the goal of understanding how the extraction pH (11) affected the quinoa protein isolate’s (QPI) recoverability, purity, and rate of recovery. According to the results, protein purity was 81%, protein extractability was 56.45%, and recovery was 86%. At pH 7 and 11. At PH 7, the maximum solubility for suspension was 67%.

Wet-milled quinoa fibres show strong potential as ingredients in nutritionally enhanced food products, offering a valuable strategy to address dietary fibre deficiencies. In this study, white, red, and black Royal Bolivian quinoa were wet-milled to produce fibre-rich fractions and assess their nutritional and techno-functional properties. All fibre-rich fraction samples showed a marked increase in dietary fibre content compared to whole grain flours—about six-fold in white quinoa and eight-fold in red and black. Insoluble fibre remained predominant, increasing by approximately eight to ten times, with the highest increase observed in red quinoa, while soluble fibre increased by two to three times, likely due to partial solubilisation during processing, reaching its maximum in black quinoa. A 5 g serving of these fractions could supply 10–14% of the WHO’s daily fibre recommendation (25 g), compared to only 2% from whole quinoa flour. Fibre recovery was highest in black quinoa, followed by white and red. Calcium and iron contents increased in the isolated fibres, while zinc decreased, especially in red and black varieties. Phytate content, a mineral absorption inhibitor, was significantly reduced (by 45–85%), which can enhance mineral bioavailability. Notably, the black variety showed favourable phytate-to-mineral molar ratios, indicating no inhibition of calcium or zinc absorption. Functionally, red quinoa fibre exhibited better water and oil retention and higher swelling capacity, properties desirable in bakery and meat product formulations, while black quinoa fibre stood out for its high total fibre content. Overall, wet-milled quinoa fibres offer promising potential as functional, fibre-rich ingredients for healthier food formulations.Supplementary InformationThe online version contains supplementary material available at 10.1007/s11130-025-01409-5.

Background: Consumers are looking for functional, natural products, valuing minimally processed, additive-free foods that include ancestral crops such as quinoa for their sustainability, nutritional quality and cultural connection. Objective: to evaluate the influence of processing on the antioxidant capacity and total phenolic compounds and consumer liking of a functional beverage based on quinoa malt (Chenopodium quinoa Willd.) and blueberry (Vaccinium corymbosum) pulp. Methods: Total phenolic compounds (TPC) were determined by ultraviolet-visible spectrophotometry (UV-Vis). The antioxidant capacity was determined by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl1-picrylhydrazyl (DPPH) methods were applied. Consumer liking level was determined using a five-point verbal scale on 86 untrained evaluators. Results: The mixture design was employed with minimum-maximum constraints to obtain the optimized beverage formulation based on the blend of three types of quinoa malt [black quinoa malt (BQM), red quinoa malt (RQM), and white quinoa malt (WQM)]. The response variables were antioxidant activity using the DPPH and ABTS methods. Each of the response variables was maximized and fitted to the quadratic regression model. The optimum formula had 70% black quinoa malt (BQM), 20% red quinoa malt (RQM) and 10% white quinoa malt (WQM). Antioxidant capacity increased from stage to stage from 45.11 ± 0.26 µg TE/g in sprouted quinoa (SQ) to 767.55 ± 4.94 µg TE/g in quinoa malt-based beverage with the inclusion of blueberry pulp (QMB) using the DPPH method and from 271.64 ± 1.23 µg TE/g in SQ to 834.32 ± 2.14 µg TE/g in QMB using the ABTS method. The sensory evaluators rated QMB between "good" and "super good" according to the attributes of odor, color, taste and appearance, evaluated. Conclusions: Quinoa malting and fruit addition significantly influenced the antioxidant capacity and total phenolic compounds. Furthermore, the sensory characteristics of the beverage were described within the range of "good" to "super good" in the evaluated attributes.

Goal. To study the influence of weather conditions and protection system on the species composition of pests on sunflower crops in the Western Polissya region. Methods. Visual — to determine the phenological phases of growth and development of the crop; counting — to determine the development of diseases, pests, parameters of the crop structure and crop yield; chemical — to determine the content of nutrients in the soil; mathematical and statistical — to assess the reliability of the research results. Results. It was found that in the sunflower agrocenosis, weather conditions and the protection system have a significant impact on the species composition of pests in the Western Polissya region. It was found that climate change (the average annual air temperature in Ukraine has increased by more than 0.9°C over the past century) and the creation of new early-ripening sunflower varieties and hybrids have led to favorable conditions for growing the crop in the Western regions. The analysis of statistical data showed that the area under sunflower in Rivne region increased from 3 thou hectares in 2015 to 49 thou hectares in 2023, and in Volyn region — from 2 to 41.8 thou hectares. However, these regions are subject to fluctuating weather conditions, with heavy short-term rains alternating with drought. Violations of agricultural practices also contribute to the problem. These factors lead to an increase in pathogenic infections and the number of weeds. Studies have shown that the species composition and development of diseases and weeds are directly dependent on weather conditions. In 2022, the average daily air temperature was 11.1°C, which is 2.0°C lower than long-term data, and there was 49.6 mm of precipitation (the climatic norm is 24 mm). Such weather conditions significantly slowed down the development of sunflower and contributed to a high density of weeds (816.0 plants/m2). In 2021 and 2023, the number of weeds did not exceed 487 units/m2. During the growing season, the optimum air temperature (19.8°C) and frequent precipitation (283.8 mm of precipitation) in 2022 caused a significant development of septoria (30.2—32.4%) and white rot on sunflower stems (28.0—35.0%) in variants without fungicides, and the development on baskets was 59.0—65.0%. Conclusions. In the Western Polissya zone, the most common weeds during (2021—2023) were common spurge (Echinochloa crus-galli L.), wild violet (Viola arvensis Murr.), common bindweed (Amaranthus retroflexus L.), white quinoa (Chenopodium album L.), bindweed (Polygonum convolvulus L.), pink thistle (Cirsium arvense L.), medium starthistle (Polygonum convolvulus L.), rape stubble (Brassica napus L.), common shepherd’s purse (Capsella bursa-pastoris L.); diseases — Septoria helianthi Ell. and white rot (Sclerotinia sclerotiorum Lib.).

Quinoa (Chenopodium quinoa Willd.) seeds, renowned for their nutritional richness and balanced amino acid profile, offer promising potential as food ingredients. This study focused on extracting and characterizing the protein isolates from red and white quinoa varieties to evaluate their physicochemical and functional properties. Protein isolation involved alkaline solubilization and isoelectric precipitation, followed by characterization through amino acid analysis, phenolic profiling, scanning electron microscopy (SEM), zeta potential measurement, particle size distribution analysis, Differential Scanning Calorimetry (DSC), and rheological studies. The results showed that both the red and white quinoa protein isolates exhibited high protein content and essential amino acids, with notable differences in their amino acid compositions. The phenolic and flavonoid content varied between the red and white quinoa seeds, highlighting their potential antioxidant properties. SEM revealed distinct microstructural differences between the red and white quinoa protein isolates. Zeta potential measurements indicated the negative surface charges, influencing the stability in the solution. A particle size distribution analysis showed the monomodal distributions with minor variations in the mean particle size. The DSC profiles demonstrated multiple denaturation peaks, reflecting the complex protein compositions. Rheological studies indicated diverse gelation behaviors and mechanical properties. Overall, this comprehensive characterization underscores the potential of quinoa protein isolates as functional food ingredients with diverse applications in the food industry.

Weed counts on chickpea crops revealed a mixed type of weed infestation. The most common among dicotyledons are white quinoa, rough mustard, common bindweed, small-flowered galigsoga, odorless chamomile, field bindweed, and pink thistle; among cereals: blue marestail, common bentgrass, and creeping wheatgrass. The chemical method dominates in the system of protective measures for chickpea cultivation. The use of herbicides during the most vulnerable periods of weed growth, namely during seed germination, creates the most favorable conditions for the growth and development of chickpea plants by eliminating competition for light, moisture, nutrients, etc. To reduce the phytotoxic (negative) effects of herbicides on chickpea plants, tank mixtures of herbicides should be used in reduced doses, chickpea seeds should be inoculated, and biological products with immunomodulatory properties and stimulating activity should be used during the growing season. The application of Harness herbicide, 90% c.e., at a rate of 3.0 l/ha before chickpea germination leads to a decrease in weed vegetation one month after the application of the herbicide to 86% compared to the control plots. This preparation effectively destroyed annual cereal weeds by 94% compared to the control plots and was less effective against annual dicotyledonous weeds, up to 77% compared to the control. On the plots where Frontier Optima herbicide was applied, 72% e.c. at a rate of 1.2 l/ha, the number of weeds was within 20 pcs/m2 a month after application, and the level of weediness decreased by 88% compared to the control plots (natural weediness). This herbicide effectively killed cereal weeds and was selective to dicotyledonous weeds. At the time of chickpea harvesting, the number of weeds was within 27 pcs/m2, and the level of weediness decreased by 84% compared to the control plots. With the complex use of herbicides Harness and Frontier Optima in reduced consumption rates, a better effect on weed control in chickpea crops was noted. The level of weed infestation during the chickpea harvesting period decreased by 88% compared to the control plots. It should be noted that this composition of soil herbicides had reduced application rates and was characterized by prolonged action against weeds. The highest yields of chickpea seeds were in the variant where inoculation with Rhizobophyte was carried out at a rate of 1.0 l/t before sowing chickpea, a tank mixture of herbicide Harness + Frontier Optima was applied at application rates of 2.5-1.0 l/ha, and in the phase of 3-4 leaves, foliar application of the biological preparation Agrinos B was carried out. As a result of the measures taken, the yield of chickpea seeds averaged 2.44 t/ha over the years of research, which is 2.07 t/ha more than in the control plots.

In this study, we achieved the biosynthesis of novel 7-8 nm iron-oxide nanoparticles in the presence of different concentrations (5 to 50% w/v) of commercial white quinoa extract. Initially, quinoa extract was prepared at various concentrations by a purification route. The biosynthesis optimization was systematically monitored by X-ray diffraction, and the Rietveld quantitative analysis showed the presence of goethite (5 to 10 wt.%) and maghemite phases. The first phase disappeared upon increasing the organic loading (40 and 50% w/v). The organic loading was corroborated by thermogravimetric measurements, and it increased with quinoa extract concentration. Its use reduces the amount of precipitation agent at high quinoa extract concentrations with the formation of magnetic nanoparticles with hard ferrimagnetic character (42 and 11 emu g-1). The enrichment of hydroxyl groups and the negative zeta potential above pH = 7 were corroborated by a reduction in the point of zero charge in all the samples. For alkaline values, the zeta potential values were above the stability range, indicating highly stable chemical species. The evidence of hydroxyl and amide functionalization was qualitatively observed using infrared analysis, which showed that the carboxyl (quercetin/kaempferol), amide I, and amide III chemical groups are retained after biosynthesis. The resultant biosynthesized samples can find applications in environmental remediation due to the affinity of the chemical agents present on the particle surfaces and easy-to-handle them magnetically.

Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with Lactiplantibacillus plantarum 299v®. During fermentation, pH and lactic acid formation were monitored every three hours until pH was below 4.6. The quinoa phenolic profile was quantified via LC-UV-MS. Total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were determined via spectrophotometric methods. The findings showed that fermentation resulted in a significant increase (p < 0.001) in TPC from 4.68 to 7.78 mgGAE·100 g-1 for the white quinoa and from 5.04 to 8.06 mgGAE·100 g-1 for the red quinoa variety. Gallic acid was the most abundant phenolic acid detected in unfermented quinoa samples (averaging 229.5 μg·g-1). Fermented white quinoa showed an 18-fold increase in epicatechin, while catechin was found only in fermented red quinoa (59.19 μg·g-1). Fermentation showed a significantly positive impact on the iron-reducing antioxidant capacity (FRAP) of quinoa (p < 0.05). Red quinoa had a higher FRAP antioxidant capacity than the white variety; a similar trend was observed with the DPPH assay. There was a significant correlation (r > 0.9, p < 0.05) between TPC and antioxidant capacity. In conclusion, short-time lactic fermentation effectively increased phenolic content and antioxidant capacity in both quinoa varieties. Overall, red quinoa showed higher polyphenol content and antioxidant capacity compared to the white variety.

Quinoa is an Andean crop that stands out as a high-quality protein-rich and gluten-free food. However, its increasing popularity exposes quinoa products to the potential risk of adulteration with cheaper cereals. Consequently, there is a need for novel methodologies to accurately characterize the composition of quinoa, which is influenced not only by the variety type but also by the farming and processing conditions. In this study, we present a rapid and straightforward method based on matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) to generate global fingerprints of quinoa proteins from white quinoa varieties, which were cultivated under conventional and organic farming and processed through boiling and extrusion. The mass spectra of the different protein extracts were processed using the MALDIquant software (version 1.19.3), detecting 49 proteins (with 31 tentatively identified). Intensity values from these proteins were then considered protein fingerprints for multivariate data analysis. Our results revealed reliable partial least squares-discriminant analysis (PLS-DA) classification models for distinguishing between farming and processing conditions, and the detected proteins that were critical for differentiation. They confirm the effectiveness of tracing the agricultural origins and technological treatments of quinoa grains through protein fingerprinting by MALDI-TOF-MS and chemometrics. This untargeted approach offers promising applications in food control and the food-processing industry.

Goal. To determine the effect of herbicides on the weediness of crops and the yield of Phaseolus vulgaris seeds in the conditions of the Right Bank Forest Steppe of Ukraine. Methods. Informational and analytical (collection of materials and analysis of literary sources), field research (setting up experiments, observing the development of plants, determining biometric indicators, accounting for the number of weeds, collecting and determining the structure of the harvest), mathematical and statistical (processing of research results). The field experiment design included weeded and weed-protected plots to compare the development of common bean plants under different growing conditions. The results. It was established that the dominant weeds among cereals were chicken millet and gray mouse millet, and among dicotyledonous weeds - ragweed, white quinoa, common sedge, black solanum, field mustard, etc. The use of herbicide protection significantly improves the yield of Phaseolus vulgaris. The obtained yield increased on average by 1.93 - 2.01 t/ha compared to the weeded control. Conclusions. Weeding can significantly reduce the yield of common bean crops by competing for resources such as light, water and nutrients. Weed control helps conserve these resources for the Phaseolus vulgaris and increase its yield. The use of herbicides is an effective method of weed control, which promotes optimal growth of Phaseolus vulgaris. The increase in yield due to the application of herbicide protection can offset the costs of purchasing and applying the herbicide. It is important to consider the effectiveness of specific herbicides when choosing crop protection methods. Different herbicides can have different spectrums of action, that is, be effective against different types of weeds. The right choice will help optimize results and save costs. Therefore, weed control in common Phaseolus vulgaris crops through the application of herbicide protection is an important and effective strategy that can increase the yield and economic efficiency of common bean cultivation technology.

Methods. Field, quantitative to determine weediness of crops, mathematical and statistical to assess the reliability of the data obtained. Results. It was established that the species composition of the dicot segetal vegetation in the sunflower agrocenosis was mainly represented by white quinoa (Chenopodium album L.), common bittersweet (Amaranthus retroflexus L.), birch mustard (Polygonum convolvulus L.), field mustard (Sinapis arvensis L.). Among the variants of the experiment, the highest number of weeds was noted in the control without herbicides — 31.2 weeds/ m2. The introduction of soil and insurance herbicides contributed to the reduction of weediness of sunflower crops. The negative influence of segetal vegetation on the formation of the yield of the studied crop has been proven, which manifested itself in a decrease of its seed productivity with an increase in the number of weeds in the crops. Thus, in the control variant without the use of herbicides the yield of sunflower was the lowest and amounted to 1.55 t/ ha due to strong weediness of the crops. The highest yield of sunflower (4.13 t/ ha) was noted for the variant in which the herbicide Oscar Premium, s.e. was applied to the seedlings. at the rate of 3.75 l/ ha and post-emergence spraying of crops with a tank mixture of herbicides Challenge, s.c., 1.0 l/ ha and Heliantex, s.c., 0.045 l/ ha with the addition of Vivolt surfactant 0.25 l/ ha. Conclusions. The lowest weediness of sunflower agrocenoses (1.5 units/ m2) at the time of harvesting was noted on the variant with the use of ground (Oscar Premium, s.e. 3.75 l/ ha) and tank mixture of insurance herbicides (Challenge, s.c., 1.0 l/ ha + Heliantex, s.c., 0.045 l/ ha + Vivolt surfactant 0.25 l/ ha) in the phase of BBCH 14. The highest yield of the researched crop was also noted on the specified version of the experiment — 4.13 t/ ha, which is 2.58 t/ ha more than the control version.