Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality




quality assessment, optimization, germination, buckwheat grain, seasoning of improved quality, antioxidant activity


In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days.

The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times.

It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety.

The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

Author Biographies

Ayana Serikbaeva, Almaty Technological University

Doctoral Student

Department of Food Safety and Quality

Bagimkul Tnymbaeva, Almaty Technological University

PhD, Senior Lecturer

Department of Food Safety and Quality

Maryna Mardar, Odessa National Academy of Food Technologies

Doctor of Technical Sciences, Professor

Department of Marketing, Business and Trade

Nataliіa Tkachenko, Odessa National Academy of Food Technologies

Doctor of Technical Sciences, Professor, Head of Department

Department Milk, Oil and Fat Products and Cosmetics Technology

Saniya Ibraimova, Almaty Technological University

Doctoral Student

Department of Food Safety and Quality

Raushangul Uazhanova, Almaty Technological University

Doctor of Technical Sciences, Professor

Department of Food Safety and Quality


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How to Cite

Serikbaeva, A., Tnymbaeva, B., Mardar, M., Tkachenko, N., Ibraimova, S., & Uazhanova, R. (2021). Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality. Eastern-European Journal of Enterprise Technologies, 4(11(112), 6–16.



Technology and Equipment of Food Production