Obtaining and application of increased food and biological value iodinated products from lentils sprouted grain

The results described in this chapter are of the investigation based on the collaborative research of scientists from the three Russian universities (Omsk State Agrarian University, Bashkir State Agrarian University, and Orenburg State University) which started in 2014. The authors assess various indicators of food safety. The study includes physical and chemical properties, technological characteristics, and chemical composition of new elite selection cultivars of pea (“Pisum arvense”, the harvest of 2018, Bashkir Scientific and Research Institute of Agriculture) and haricot bean (harvest of 2018, Omsk State Agrarian University). Most of the samples have increased phytochemical capacity and high protein concentration (21.15-22.49% in haricot bean; 19.38-23.75% in pea). The authors demonstrate that these cultivars can be used for the enrichment of foodstuff and the creation of new functional foods.

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Agricultural Trade and Undernourishment, Nutrition, and Dietary Diversity

Вебер

Леонова

Meleshkina

et al. 2020

Advances in Environmental Engineering and Green Technologies

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Obtaining and application of increased food and biological value iodinated products from lentils sprouted grain

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Agricultural Trade and Undernourishment, Nutrition, and Dietary Diversity

Agricultural Trade and Undernourishment, Nutrition, and Dietary Diversity

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