STUDY OF CHEMICAL COMPOSITION OF FOOD GRAIN AFTER THERMOMECHANICAL IMPACT
Journal Title: International scientific journal Science and Innovation - Year 2024, Vol 3, Issue 12
Abstract
The given article investigates the chemical composition of feed grain after thermo-mechanical exposure. Thermo-mechanical treatment of grain products significantly alters their physical, chemical, and nutritional properties. This process allows for an increase in the nutrient composition, digestibility, and nutritional value of grain. During the research, thermomechanical action was applied to wheat, barley, corn, and rye grains, and the amount of protein, starch, fiber, mineral substances, and vitamins in their composition was measured. The results showed that thermo-mechanical treatment activates processes such as protein denaturation, starch gelatination, and fiber softening. This improves the digestion of grain products. According to the research results, thermomechanical treatment reduces the preparation time of grain for cooking processes and increases its antioxidant activity. The level of protein and mineral bioavailability increases, which ensures the effective absorption of substances necessary for the human body. The process also helps to reduce mycotoxins and harmful impurities in grain products.
Authors and Affiliations
Nizamov D. B. , Sanayev E. Sh.
Keywords
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- EP ID EP758716
- DOI 10.5281/zenodo.14598121
- Views 2
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