Increasing the flaxseeds nutritional value in the process of short-term germination

Flaxseeds are a promising functional ingredient for creating healthy food products. To maximize the biochemical potential of flax seeds and increase their nutritional value, the method of short-term germination was used. In order to clarify the degree of influence of germination on flax seeds, a series of experiments was carried out aimed at studying changes in the composition of the protein complex of flax seeds, as well as changes in fats in the composition of the seed, determination of acid number and moisture during short-term germination. As an object of research, we used industrial flax seeds (2018). Flax seeds were germinated in special trays at a temperature of 18-20 °C with the addition of water in a 2: 1 ratio for 5 days with daily sampling. The process was terminated by drying the sample at 80 °C to a moisture content of no higher than 5 %. It was shown that the moisture content of seeds in the first day of germination increased from 3.6 to 51.3 %, which is associated with increased water absorption by seeds and their swelling. The fractional composition of the protein complex of flax seeds changed throughout the entire period of germination: on the third day, the maximum content of the sum of water- and salt-soluble protein fractions, which are characterized by the most balanced amino acid composition, was observed. In the same period, the acid number of flax seed oil had a maximum value, which indicates an increase in the amount of fatty acids. Studies have shown the frequency of changes in the indicators of total protein, crude fat in the process of short-term germination, which is explained by the breakdown of reserve substances and the formation of new ones. It has been shown that after a three-day germination, flax seeds contain a set of biologically active soluble substances necessary for the emergence of seedlings, which indicates their high nutritional value.