Identification of promising chickpea varieties for enrichment with selen

Authors

DOI:

https://doi.org/10.15587/2312-8372.2019.185137

Keywords:

chickpea flour, chickpea grains, variability of nutrients, enrichment with selenium, iodine-deficient states

Abstract

Providing the population with ecologically pure protein products of plant origin is an important problem, but the native use of chickpea grains is limited by the presence of anti-nutritional substances in them. As a result of enzymatic processes occurring during the germination of chickpea grains, the content of anti-nutritional substances is significantly reduced. Vegetable protein of chickpea grain has the ability to accumulate inorganic trace elements, transforming them into organic forms, soaking in the process of germination. Taking into account the prevalence of iodine-deficient states, the authors considered it appropriate to use selenium as a micronutrient, namely NaHSeO3 (1 g – 0.52 μg/g of selenium), which is a synergist of iodine and, in an organic-bound state, can quite efficiently combat iodine-deficient a disease. Scientists, breeders and technologists have not identified varieties of chickpeas with quality indicators, which is the most optimal for the process of germination and fortification. Therefore, the object of research is the chickpea grains of various vegetation periods, early ripening and mid-ripening (95 ... 115 and 115 ... 125 days of ripening, respectively), for the growing period of 2014 ... 2018. The total content of proteins of fats and carbohydrates was studied, mathematically processed and optimized according to criteria such as max amount of protein, min growing period, average content of fats and carbohydrates, at least 100 experimental samples of chickpea grains. It is established that early ripe varieties of chickpeas have an optimal protein content of 19.55%, fats – 15.95%, carbohydrates – 64.5%. Mid-ripening chickpea varieties have 18.7% protein, 15.95% fat and 64.75% carbohydrates. From the conducted experiment it is established that early ripe chickpea varieties are the most promising for enrichment with selenium, since the content of protein is superior to mid-ripening varieties by 0.85%, and ripen 20–25 days earlier in the growing season.

Author Biographies

Yana Biletska, V. N. Karazin Kharkiv National University, 4, Svobody sq., Kharkiv, Ukraina, 61022

PhD

Department of International E-commerce and Hotel and Restaurant Business

 

Myushfik Bakirov, University of Customs and Finance, 2/4, Volodymyra Vernadskoho str., Dnipro, Ukraine, 49000

PhD

Department of Hotel and Restaurant Business and Merchandise

References

  1. Bondarenko, Yu. V., Drobot, V. I., Bilyk, O. A., Bilas, Ya. I. (2017). Vykorystannia yod-vmisnoi syrovyny iz nasinniam lonu u vyrobnytstvi pshenychnoho khliba. Naukovi pratsi Nats. un-t. kharch. Tekhnolohii, 21 (6), 211–219.
  2. Arsenieva, L. Yu. (2007). Naukove obgruntuvannia ta rozroblennia tekhnolohii funktsionalnykh khlibobulochnykh vyrobiv z roslynnymy bilkamy ta mikronutriientamy. Kyiv: NUKhT, 324.
  3. Nilova, L. P., Markova, K. Iu., Chunin, S. A., Kalinina, I. V., Naumenko, N. V. (2014). Prognoz razvitiia rynka obogaschennykh khlebobulochnykh izdelii, problema iod-deficyta. Tovaroved prodovolstvennykh tovarov, 5, 25–30.
  4. Dorokhovich, V. V., Arseneva, L. Iu. (2016). Perspektivi vikoristannia boroshna bobovikh pіd chas virobnictva konditerskikh virobіv dlia specіalnogo dіetichnogo kharchuvannia. Pischevaia promyshlennost, 2, 8–11.
  5. Russell, R. M., Suter, P. M. (1993). Vitamin requirements of elderly people: an update. The American Journal of Clinical Nutrition, 58 (1), 4–14. doi: http://doi.org/10.1093/ajcn/58.1.4
  6. Skavronskii, V. I. (2012). Istochniki vitaminov i mineralnykh veschestv v pitanii. Zhurnal Grodnenskogo gosudarstvennogo medicinskogo universiteta, 2 (38), 104–107.
  7. Ryzhkova, T., Bondarenko, T., Dyukareva, G., Biletskaya, Y. (2017). Development of a technology with an iodine-containing additive to produce kefir from goat milk. Eastern-European Journal of Enterprise Technologies, 3 (11 (87)), 37–44. doi: http://doi.org/10.15587/1729-4061.2017.103824
  8. Sukhanov, E. P., Vereschak, V. D., Pismennii, V. V., Troickii, B. N., Cherkashin, A. I. (1999). Pat. No. 2142232 RU. Sposob proizvodstva khleba «Belgorodskii» obogaschennii iodom i selenom. MPK: A21D 8/02(2006.01), A21D 2/36(2006.01). No. 99100143/13. declareted: 05.01.1999. published: 10.12.1999. Available at: https://yandex.ru/patents/doc/RU2142232C1_19991210
  9. Biletska, Ya. O., Sidorov, V. I. (2019). Rozrobka tekhnolohii kondyterskykh vyrobiv dlia hoteliv ta restoraniv z likuvalno-profilaktychnym spriamuvannia. Kharkiv: KhNU imeni V.N. Karazina, 195.
  10. Biletska, Ya. O., Nikolenko, E. P., Husliev, A. P. (2019). Naukova rozrobka tekhnolohii ozdorovchoho kharchuvannia dlia ditei shkilnoho viku. Aktualni problemy rozvytku restorannoho, hotelnoho ta turystychnoho biznesu v umovakh svitovoi intehratsii. Kyiv, 238–241.
  11. Naumenko, N. V., Kalinina, I. V. (2016). Sonochemistry Effects Influence on the Adjustments of Raw Materials and Finished Goods Properties in Food Production. Materials Science Forum, 870, 691–696. doi: http://doi.org/10.4028/www.scientific.net/msf.870.691
  12. Amaral, O., Guerreiro, C. S., Gomes, A., Cravo, M. (2016). Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage. European Food Research and Technology, 242 (10), 1747–1753. doi: http://doi.org/10.1007/s00217-016-2674-4
  13. Ribotta, P. D., Ausar, S. F., Beltramo, D. M., León, A. E. (2005). Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydrocolloids, 19 (1), 93–99. doi: http://doi.org/10.1016/j.foodhyd.2004.04.018
  14. Pro zatverdzhennia Norm fiziolohichnykh potreb naselennia Ukrainy v osnovnykh kharchovykh rechovynakh ta enerhii (2017). Nakaz MOZ Ukrainy No. 1073. 02.10.17. Available at: https://zakon.rada.gov.ua/laws/main/z1206-17
  15. Biletska, Y., Plotnikova, R., Danko, N., Bakirov, M., Chuiko, M., Perepelytsia, A. (2019). Substantiation of the expediency to use iodine-enriched soya flour in the production of bread for special dietary consumption. Eastern-European Journal of Enterprise Technologies, 5 (11 (101)), 48–55. doi: http://doi.org/10.15587/1729-4061.2019.179809
  16. Sciarini, L. S., Ribotta, P. D., León, A. E., Pérez, G. T. (2012). Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. Journal of Food Engineering, 111 (4), 590–597. doi: http://doi.org/10.1016/j.jfoodeng.2012.03.011
  17. Antonenko, A. V., Uchen, M. V., Kravchenko, M. F., Pop, T. M., Kryvoruchko, M. Yu. (2012). Pat. No. 74482 UA. Sposib otrymannia boroshna z nutu proroshchenoi u rozchyni morskoi kharchovoi soli. MPK: A23L 1/36. No. u201205714; declareted: 10.05.2012; published: 25.10.2012, Bul. No. 20. Available at: http://uapatents.com/4-74486-sposib-otrimannya-boroshna-z-nuta-proroshhenogo-u-rozchini-morsko-kharchovo-soli.html
  18. Kravchenko, M. F., Pop, T. M., Havrysh, S. R., Kryvoruchko, M. Yu., Antonenko, A. V. (2012). Pat. No. 74155 UA. Sposib otrymannia boroshna nutu proroshchenoho u vodnomu ekstrakti laminarii Laminaria japonica. MPK: A23L 1/325. No. u201114182; declareted: 30.11.2011; published: 25.04.2012, Bul. No. 20. Available at: http://uapatents.com/4-69515-sposib-otrimannya-boroshna-z-nuta-proroshhenogo-u-vodnomu-ekstrakti-laminari-laminaria-japonica-abo-laminaria-saccharina.html

Downloads

Published

2019-07-25

How to Cite

Biletska, Y., & Bakirov, M. (2019). Identification of promising chickpea varieties for enrichment with selen. Technology Audit and Production Reserves, 5(3(49), 41–44. https://doi.org/10.15587/2312-8372.2019.185137

Issue

Vol. 5 No. 3(49) (2019): Chemical engineering

Section

Reports on research projects

License

Copyright (c) 2019 Yana Biletska, Myushfik Bakirov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.