Changes in the chemical composition of high-protein legumes during germination and technological possibilities of their application in functional food systems

Among plant protein sources, lentils offer a number of significant advantages, primarily related to the botanical properties and nutritional and biological value of the grains, which surpass those of soybeans. Biomodification of the chemical composition during the sprouting process helps mitigate existing deficiencies in organoleptic properties, increase biological value, and minimize the content of anti-nutritional substances. Sprouted grains significantly increase the content of vitamins and essential amino acids, while reducing oligosaccharide levels. This study analyzes in detail the biomodification of lentils during sprouting. It has been established that a 3-4-day sprouting period is optimal for technological processing, achieving maximum biological activity without losing the grain's structural and improvement of organoleptic properties. Experiments have confirmed that sprouting significantly transforms the chemical composition: protein content increases from 26.15 to 29.56 g/100 g, while the total amino acid pool increases from 26.15 to 29.56 g/100 g, and the total pool of essential amino acids increases by 40.5%, with a particularly noticeable increase in the concentration of essential amino acids – by 60.7%, such as valine, isoleucine and methionine. At the same time, the level of oligosaccharides responsible for flatulence decreases (from 5% to 3.4%), significantly improving product tolerability. An additional advantage is the ability to further enrich the raw material with microelements, particularly iodine, during the sprouting stage. Using biomodified raw materials, processes and parameters for producing lactose-free dairy products of plant origin, including milk, cheese, and frozen dessert, have been substantiated and patented. A comparative assessment of the amino acid rate and biological value (BC) demonstrates the superiority of the developed lentil products over their soy analogues. Installed, the biological value of lentil cheese was 69.9%, significantly exceeding that of traditional tofu (34.6%), indicating a better-balanced amino acid composition and a higher potential for the body's own protein biosynthesis. These finished products, characterized by a balanced composition, low allergen content, and lack of lactose, are recommended for a wide range of consumers, including the elderly, children requiring dietary therapy, individuals with lactose intolerance, and those committed to a healthy lifestyle. The developed technologies open up prospects for the creation of new product lines of domestically produced functional foods.