Identification of promising chickpea varieties for enrichment with selen

Забезпечення населення екологічно чистими білковими харчовими продуктами рослинного походження є важливою проблемою, але нативне використання бобів нуту обмежується наявністю в них антипоживних речовин. У результаті ферментативних процесів, які протікають під час пророщення зерен нуту, вміст антипоживних речовин суттєво зменшується. Рослинний білок зерна нуту має здатність до акумуляції неорганічних мікроелементів, трансформуючи їх в органічні форми, під час замочування у процесі пророщення. Беручи до уваги розповсюдженість йод-дефіцитних станів, автори вважали за доцільне в якості збагачуючих мікроелементів використовувати селен, а саме NaHSeO3 (1 г – 0,52 мкг/г селену), який є синергістом йоду та в органічноз’язаному стані здатен досить продуктивно боротись із йод дефіцитним захворюванням. Науковцями, селікціонерами та технологами не визначені сорти нуту із показниками якості, що є найбільш оптимальними для процесу пророщення та фортифікації. Тому об’єктом проведеного дослідження були зерна нуту різного вегетаційного періоду ранньостиглі та середньостиглі (95...115 та 115...125 діб визрівання, відповідно), за період вирощування 2014...2018 роки. Досліджено загальний вміст білків жирів та вуглеводів, математично опрацьовано та оптимізовано за такими критеріями, як max кількість білка, min період вирощування, середній вміст жирів та вуглеводів, не менше як 100 експериментальних зразків зерен нуту. Встановлено, що ранньостиглі сорти нуту мають оптимальний вміст білка – 19,55 %, жирів – 15,95 % вуглеводів – 64,5 %. Середньостиглі сорти нуту мають – 18,7 % білка, 15,95 % жирів та 64,75 % вуглеводів. З проведеного експерименту встановлено, що найбільш перспективними для збагачення селеном є ранньостиглі сорти нуту, оскільки за вмістом білка перевищують середньостиглі сорти на 0,85 %, а за вегетаційним періодом дозрівають на 20...25 діб раніше. Ключові слова: нутове борошно, зерна нуту, варіабельність поживних речовин, збагачення селеном, йод-дефіцитні стани. Biletska Y., Bakirov M.


Introduction
Modern science of nutrition shows that for the growth, development, preservation of health, maintaining high ef ficiency, the body's ability to withstand infectious disease and other environmental factors, physiologically sound nutrition is necessary. Particular attention is required to a deficiency of trace elements, which are the most important catalysts for biochemical processes and participate in the synthesis and metabolism of hormones, in particular, this applies to selenium, an essential trace mineral essential for human nutrition. It acts as an agent that promotes the detoxification of reactive oxygen derivatives; trace element is involved in the formation of macrophages, red blood cells play the role of an antitumor factor [1,2]. Selenium deficiency is observed in 17 % of the world's population. One way to overcome the deficiency of sele nium is development of culinary dishes and diets enriched with organic forms of selenium, which can be introduced in sanatoriums and restaurant establishments. One of the favorite recipe ingredients of the Slavic peoples is flour [3]. Flour enriches 30 % of the countries of the world, includ ing the USA, Canada, Belgium. Bill No. 9117, registered in the Verkhovna Rada of Ukraine in 2019, states that Ukrainian flour producers in 2020 will be required to add vitamins and minerals to their products.
It is rational to use legumes, namely chickpeas, as the raw material for developing enriched flour technology [4,5]. Plant protein, which is a part of chickpea grains, is able to accumulate and biotransform inorganic forms of selenium, forming its organic forms during soaking during germina tion. Biological synthesis of organic forms of selenium, in comparison with other methods, requires little energy and economic costs, is environmentally friendly and eliminates the possibility of the formation of harmful byproducts [6,7]. To develop the technology of flour from germinated grain, enriched with trace elements in the metabolized form, it is necessary to transport the maximum possible num ber of trace elements into the grain [8]. This can be achieved through the use of solutions of mineral salts, namely sodium hydroselenite (NaHSeO 3 ), which is a car rier of 0.52 μg of selenium per 1 g of substance [9,10]. Today, the development of new technologies enriched with selenium that can be implemented in sanatoriums and restaurant establishments is an important task. This will solve an important social problem -maintaining the health of the nation, maintaining high efficiency, the body's ability to withstand infectious disease and other ISSN 2664-9969 environmental factors [11]. Studies conducted by various health authorities and nutrition institutes of Ukraine and the world [12,13] indicates the relevance of this problemthe low intake level of microelement selenium in the hu man body with food.
Analysis of published data [14,15] indicates the rele vance of developing new sources of organic trace elements. A promising biotechnological way of obtaining such sources of selenium is to use the process of chickpea germination as objects for its biotechnological accumulation.
The world is actively developing a category of products of special dietary consumption, characterized by a change in quality, by adjusting their composition, taking into account orientation to modern theories of nutrition. The method of enriching chickpea flour is known, according to which chickpea grains are germinated in a solution of sea food salt. According to this production method, at the first stage of obtaining a salt solution, sea food salt is dissolved in distilled water (t = 20...23 °C) in a ratio of 2:1. The re sulting 2 % solution is used for germination of legumes. Then the grains are washed, sorted, left in solution at a temperature of 20...24 °C until sprouts form 1...2 mm long. Germinated grains are dried at a temperature of 65...70 °C for 11...13 hours to moisture content of 12...14 %, crushed to a particle size of 1 mm [16]. Flour made according to the developed technology has a high content of macro and microelements, but researchers have not found how the chemical composition of grain affects, namely, the protein content on the degree of microelement accumulation.
Currently, there are scientific works on the development of technology for the enrichment of flour with selenium, which consist of chickpea grains germinated in an aque ous extract, hydromechanical processing and grinding to particles with a size of 280-850 microns, and drying [17]. The proposed method allows the manufacture of flour with high nutritional value and high consumer properties. But the developers studied only the aforementioned variety, which makes it impossible to establish the most promising varieties for enrichment with selenium, the exact content of the trace element has not been established, only a range of values has been determined.

Methods of research
The research on nutrient content of sprouted grains is performed by ion exchange and liquid chromatogra phy on a Shimadzu LC20 liquid chromatograph (Japan). Mathematical optimization was performed using MATLAB. The mathematical model is based on all data on varieties of different vegetation periods for 5 years, 400 indicators were mathematically processed.
The criteria for evaluating the most promising varieties for enrichment were: max protein content, min growing time, average fat and carbohydrate content. The total content of proteins, fats and carbohydrates in the studied varieties of chickpea grains P., % F., % C., % P., % F., % C., % P., % F., % C., % P., % F., % C., % P., % F., % C., % This discrepancy between the chemical composition of soybean grains is explained, in addition to a different ripening period, by climatic factors (the number of hot and rainy days), which significantly affect the chemical composition of legumes.  This is economically advantageous for the «manufac turing enterprise», since it does not overlap with sown winter crops and, as a result, does not lead to downtime of sown areas.

Conclusions
The experiment conducted in the work can establish that the most promising for enrichment with selenium is early ripe varieties of chickpeas, since protein content exceeds midripening varieties by 0.85 %, and ripen 20-25 days earlier in the growing season. The total content of proteins, fats and carbohydrates in the studied varieties of chickpea grains P., % F., % C., % P., % F., % C., % P., % F., % C., % P., % F., % C., % P., % F., % C., %