Using sprouted wheat grains in extrusion technology

The aim of the research was to determine the influence of the quantitative composition of the mixture based on wheat and sprouted wheat grain on the quality indicators of extruded feed. The research objective was to determine the quality characteristics of extruded feed depending on the proportion of sprouted wheat grains introduced into the mixture. The research on the germination of wheat grain Novosibirsk 15 Elite and the extrusion of the samples was carried out in the Engineering center of FSBEI HE “Krasnoyarsk State Agrarian University”. Biochemical analysis of initial raw materials, sprouted wheat and extruded feed was performed at the Research and Testing Center of Krasnoyarsk State Agrarian University. Four variants of extruded mixtures of native and sprouted wheat grains were used in the research. Sprouted wheat was added to the content of the mixtures in the amount of 10 %, 15 %, 20 % and 25 %. It was found that the amount of raw protein in sprouted wheat had been less than in native wheat by 7.8 %, starch - by 14.7 %, and BEV by 1.1 %. The amount of fiber and sugar increased by 40.3 % and 20.8 % respectively, and raw fat - by 20 %. The content of carotene during the germination process was increased by 80.9 %. When conducting the research, it was found that in the extruded mixture with the inclusion of sprouted grain, compared with extruded wheat, the content of sugars, carotene, crude fiber, BEV had increased and the proportion of crude protein and starch had decreased. The exchange energy of the extruded mixtures was lower compared to wheat extrudate, but higher than of native wheat. When adding 10 % of sprouted wheat the exchange energy of the finished feed was 12.7 MJ/kg, and with the addition of 25 % - 12.58 MJ/kg. At the same time, the most optimal in terms of nutrition and energy indicators was extruded mixture with the inclusion of sprouted wheat in the amount of 15 %.