ИЗМЕНЕНИЕ ХИМИЧЕСКОГО СОСТАВА ОВСА ГОЛОЗЕРНОГО ПРИ ПРОРАЩИВАНИИ

Abstract

This study investigated the effect of germination on the chemical composition of different varieties of naked oat grains. Germination was found to be an effective way to improve the biological properties of grain by activating enzymatic processes and converting simple compounds into more easily digestible forms. Experiments have shown that with increasing germination time (up to 25 hours), the content of protein (by 0.6-2.8%), starch (by 6.5-12.2%), and fat (by 0.3-0.9%) decreases due to their enzymatic hydrolysis. Such a significant increase in sugar content leads to a decrease in the amount of starch under the action of amylase, as well as a slight increase in fiber content. It was found that biochemical processes are weak during the first 5-10 hours of germination, then, after 10 hours, they gradually intensify. The results obtained demonstrate a significant impact of growth duration on the chemical composition of naked oats and confirm the potential of their use in producing food products with increased biological value.