Investigation results of the influence of sodium chloride solutions and treatment conditions on wheat seeds germination efficiency are presented in the article. An assortment of products with the addition of germinated seeds, their nutritional and caloric values are presente

Burmenko, J.

Deineka, L.

Deineka, V.

Miachikova, E.

Miachikova, N.

Miachikova, O.

Sorokopudov, V.

DSpace at Belgorod State University

Journal of EcoAgriTourism                Proceeding of BIOATLAS 2014 Conference                 Vol. 10, no. 2, 2014102SOME ASPECTS OF OBTAINING AND USEOF GERMINATED WHEAT SEEDSV. DEINEKA1 L. DEINEKA2 N. MIACHIKOVA3V. SOROKOPUDOV4 J. BURMENKO5 O. MIACHIKOVA6E. MIACHIKOVA7Abstract: Investigation results of the influence of sodium chloride solutions and treatmentconditions on wheat seeds germination efficiency are presented in the article. It wasestablished that the studied  have the maximal amount of water-soluble antioxidants andsugars on the fourth day. There are no antioxidants and water-soluble sugars in non-germinated wheat seeds. An assortment of products with the addition of germinated seeds,their nutritional and caloric values are presented.Keywords: germinated seeds, antioxidants, nutrition value, culinary products.1  Dept. of General Chemistry, Belgorod National Research University, Belgorod, e-mail:deineka@bsu.edu.2  Dept. of General Chemistry, Belgorod National Research University, Belgorod, e-mail:deyneka@bsu.edu.3  Dept. of Technology of Food-Products and Services sector, Belgorod National Research University,Belgorod, e-mail: myachikova@bsu.edu.4  Dept. of Technology of Food-Products and Services sector, Belgorod National Research University,Belgorod, e-mail: sorokopudov@bsu.edu.5  Dept. of Technology of Food-Products and Services sector, Belgorod National Research University,Belgorod, e-mail: burmenko@bsu.edu.6  Student, Belgorod National Research University, Belgorod.7  Student, Belgorod National Research University, Belgorod. The following Diderot's saying has beenpreserved in history: ''Doctors keep on working atour health maintenance, cooks — at itsundermining; however, the latter are moreconfident in their success''. But each epoch has itsown enlightenments and misconceptions. In the60's  of  the  XXth century, academician A.M.Uglov formulated the theoretical principles oftrophology — the science of adequate nutrition[1, 2]. The terms functional and prophylacticfoodstuffs, live food, biogenic products,superfood, producaments have become fixed inour mind for the last two decades. Undoubtedly,this applies to various plant seedlings. The tradition of eating seedlings dates back toancient centuries. Wheat was first cultivated inancient Egypt and its seeds were alwaysgerminated before eating. Germinated rye andwheat were also known to ancient Slavic tribes. Germinated seeds can be referred to functionalfoodstuffs capable of therapeutic effect for bothgastrointestinal tract and the whole humanorganism. Including seedlings in the menureplenishes human organism first with threegroups of important substances: enzymes andpolysaccharides which are necessary to normalizesubstances circulation and for  age defiance.Hydrolytic enzymes which decompose sparecompounds into simple substances are activelysynthesized in germinating seeds.  Human issupplied with natural antioxidants mainlythrough plant food. The average dailyantioxidants consumption amount is about 400mg. Such quantity of water-soluble antioxidantscan  be  found  in  100  g  of  some  berry  fruits:current-berry, cherry, huckleberry, also in 100 gof the majority of cereal crops seedlings [2, 3]. Various cereal and leguminous crops, also wildplants, are currently used for prophylactic andmedicinal nutrition. But wheat remains the mostpopular crop for obtaining seedlings. We studied certain wheat seedlings parameterswhich allowed us to make some conclusionsabout the processes proceeding at the initial seedsgermination period during 1-4 days controllingthe result with several simple methods. Our investigations showed that seedgermination and seedlings growth stronglyJournal of EcoAgriTourism                Proceeding of BIOATLAS 2014 Conference                 Vol. 10, no. 2, 2014103depend on incubation time. Wheat seedlings onthe fourth day at the time of incubation in waterfor 6 hours are shown in Fig. 1, and on the thirdday at the incubation time for 24 hours - in Fig.2.Fig. 1. Wheat seedling on the fourth day(incubation — 6 hours)Fig. 2. Barley seedlings on the third day(incubation – 24 hours) A change of seedlings mass before the start ofbiosynthesis may depend on two processes:proteins and polysaccharides hydrolysis whichare  to  lead  to  a  mass  growth  compared  to  theinitial one and the saccharides consumptionprocess to be accompanied by a mass loss. Herein, accelerated development of agerminated seed should be provided by easilyavailable water-soluble sugars. True, ourinvestigations showed that seedlings mass isbecoming significantly decreased during fourdays. Seedling sugar concentration growth as aresult of hydrolysis during the same time wasconfirmed with the refractometrical method. Theincrease of seedlings antioxidant status wasproved by direct determination of water extractsantioxidant activity measured using theamperometrical method assisted by device 01- » (i.e.  ''Yauza Color''  device)(Fig. 3). Antioxidant activity of the water extractobtained  from seedlings is measured in mgs per1 g. of plant material. We studied the use of various substances,including growth stimulants, for wheat seedgermination. The carried out investigationsdemonstrated the thing that sodium chloride isthe most efficient preparation for this purpose.Thereat, one soaking in the agent solution atconcentration 0.1 mol/l during 1 hour is sufficientto accelerate the germination process. The effectfrom this wheat treatment is brightly expressed inseedlings mass growth and water-solublesconcentrations have maximum carbohydrates,whereas, herein, there is a notably smaller changeof antioxidant activity observed. As a result ofour researchwork, it was established that theobtained seedlings have the maximal amount ofwater-soluble antioxidants and water-solublesugars on the fourth day. In non-germinated wheat seeds there are noantioxidants and water-soluble sugars determinedon the same methods. Antioxidants preservability is an importantfactor for foodstuffs. The content of watersoluble antioxidants decreased only by 20% intwo months of preservation at room temperaturein dried and milled seedlings. Based on thecarried out investigations, a germinationtechnology of seeds, which then were made partof culinary products ingredients, was developed.  As we believe, all the useful properties ofgerminated seeds can be used most completelywhen made part of culinary products ingredients,being not subjected to thermal treatment an hvinglimited validity terms 1/2 — 2 h.), of publiccatering enterprises. Similar research activitieswere realized by the authors of [4] that developeda number of recipes for various salads withpartial replacement of some ingredients for freshsoya sprouts measured 10...20% from the mass ofreplaced ingredients. Recipes of jellied disheswith the addition of soya sprouts were alsodeveloped: jellied beef, fruit and berry jellies,fresh fruit and berry jellies — lemon, orangemandarin, jelly of fruit or berry extracts. It wasestablished that 1 15, 30 and even 50%replacement of one of ingredients for soyaconsiderably increases the products nutritionvalue without a decrease of organoleptic indices(taste, smell and composition).Journal of EcoAgriTourism                Proceeding of BIOATLAS 2014 Conference                 Vol. 10, no. 2, 2014104Fig. 3. Change of antioxidant activity in germinated seed extracts Seedlings are well combined with mushroomsand any vegetables: zucchini, Bulgarian pepper,cauliflower and other cabbage, all kinds of salad,tomatoes, cucumbers. The piquant taste can beadded with garlic, onion, pepper, nuts. MoreAsian touches of taste can be added to disheswith germinated beans with soya sauce andginger; more traditional will be the taste addedwith sunflower oil, lemon juice, and mayonnaisedressing 5 . When choosing groups of culinary products inwhich composition one can use seedlings, wewere guided by preservation of maximumnutrients — flavonoids, vitamins, mineralsubstances, etc. — whose sources are seedlings.In this connection, we chose the groups in whichdishes were not subjected to thermal treatment:namely, cold dishes and snacks (h'odeouvres),sweet dishes and beverages. The assortment of the developed products,content of main food ingredients and caloricvalue of dishes with germinated wheat seeds arepresented in the table above. The chemicalcomposition and caloric value of the developedproducts changes within a considerable range,which is determined by their recipes. However,anyway, introduction of germinated seeds indishes recipes enriches them by proteins anddigestible carbohydrates.TableContent of main food ingredients and caloric value of dishes with germinated wheat seeds.Content, gDish proteins lipidscarbohydratesCaloric value,kcalStuffed tomatoes with germinated seeds 8,69 14,98 4,59 188''Marine miracle'' salad 10,75 11,79 7,17 178''Home-made'' salad 9,55 8,57 7,42 145Spring salad with germinated seeds 1,98 6,92 9,41 108''Rice paradise'' porridge 4,63 3,31 13,76 103''Fruit fantasy'' salad 2,79 0,87 12,75 70''Banana caprice'' mousse 2,17 15,12 36,28 290''Cottage-cheese volcano'' dessert 10,78 7,49 27,29 219Milk shake with germinated seeds 3,56 5,51 12,36 113''Tenderness'' smoothies 2,73 0,86 17,99 90Journal of EcoAgriTourism                Proceeding of BIOATLAS 2014 Conference                 Vol. 10, no. 2, 2014105 Seedling-enriched products should beintroduced in public catering enterprises withcollective services for groups of people (schools,student canteens, sanatoriums, etc.), also in sportsbars and other enterprises where healthy lifestyleis practised in healthy eating habits for theirvisitors.References1. Ugolev A.M. The adequate nutrition theoryand trophology. Sci. Publ., St.-P, 199. P. 140 (inRussian).2. Ivanov S.G., Harlamova A.N., Raldugina T.N.et. al. Use of germinated seeds antioxidantactivity in gastroenterological outpatient practice.Proceedings of the 1st Russian Congress forMedical Aid Quality and Medical StaffersContinuous Education Management. Moscow,16-17 June, 2009, pp. 37-38.3. Kairos N. Seedlings — live food. NutritionAlchemy. [Electronic resource]. Access:  http://bookz.ru (in Russian).4. Nikolayenko O.Yu., Korchagin V.P.: Soysprouts and their use. Food Industry, 2007.  5,pp. 36-37.5. Life seedlings: dishes with soy sprouts.[Electronic resource]. Access:http://fetaxa.ru/blog/chief/rostki-zhizni-blyuda-s-proroshhennoj-fasolyu The authors of the present contribution would like to express their gratitude to Alexander V.Zhuravlev for the English version of this article.

Some aspects of obtaining and use of germinated wheat seeds

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Some aspects of obtaining and use of germinated wheat seeds

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