Study of technological aspects of soybean seed bioactivation

In the last decade, various traditional foods have been reevaluated and their health benefits have attracted the attention of consumers. The protein quality of soybean has been the subject of intense research for several decades due to the increasing importance of soybean as a food resource for human consumption. The advantages and disadvantages of germination of seeds used for human consumption have not been thoroughly established for different species of oilseeds, legumes and cereals and their correlation in germination conditions. All these and a number of other factors prove the feasibility of using germinated seeds of legumes, particularly mungbean and chickpea, in food creation. The aim of the research is to study the influence of soybean germination process on the chemical composition, biochemical components and anti-nutritional factors of seeds. The object of research was the early maturing soybean varieties “Zaryanitsa” and SIBNIIC included in the State Register of Breeding Achievements, allowed for use in Russia, in the Krasnoyarsk region. Soybean varieties grown in 2023 in the farm OOO “experimental production farm Solyanskoe”. According to the results of the study of soybean seedlings of the studied varieties consistency, the studied seedlings were characterized by tender and juicy. Sprouts of the variety “Zarnitsa” had a pleasant vegetable flavor and sweet flavor, the sprouts of the variety SIBNIIC had a pleasant, weakly expressed bean flavor. Seedlings of soybean variety “Zaryanitsa” and SIBNIIK on essential amino acids satisfies FSP from 30% to 60%. The conducted studies on biochemical, amino acid composition of different varieties of soybean seedlings indicate the prospects for further use in the production of food products to provide specialized nutrition of functional orientation.