Improving modes of germination of seeds of mung bean, chickpea and soybeans for obtaining high-protein concentrates

There is nearly no production of legume seedlings rich in protein, aminoacids, crude fiber, micro- and macro-elements, bioactive agents as well the derived balanced foodstuffs Belarus. Due to this fact, local market dominated by imported premium price commodities. The purpose research develop optimal temperature humidity conditions for germinating seeds mung bean, chickpea soybeans, obtaining high-protein concentrates assessing their consumer properties. Mathematical modeling experiments have enabled optimize parameters scarcely studied seed germination process bean (Vigna radiata (L.) R.Wilczek), (Cicer arietinum L.) soybean (Glycine max Merr.) organoleptic, physicochemical, biochemical characteristics, microbiology safety sprouts were evaluated. Laboratory resource-saving technology producing protein enriched from grain feedstock has been developed, it may lay basis large-scale manufacture thereof. Germinated 502 Proceedings National Academy Sciences Belarus, agrarian Series, 2021, vol. 59, no. 4 рр. 501–512 are likely be sharp demand ingredients novel healthy nutrition recipes natural cosmetic formulas intended enlarge range offered commercial products. Acknowledgments. was carried out part state program scientific “Biotechnologies” (2016-2020), subprogram “Microbial biotechnology”