STUDY OF THE EFFECT OF SUCROSE USED IN THE FERMENTATION OF VIGNA RADIATA SEEDS ON ELEMENTAL AND MINERAL COMPOSITION

The problem of lack of trace elements and vitamins in the diet is one of the key issues in the field of nutrition in Kazakhstan. The consumption of food products, that do not contain enough nutrients, in particular mineral composition, leads to a lack of macronutrients, which negatively affects the health of the population. In this paper, the effect of fermentation of Vigna radiata seeds on the elemental and mineral composition with the addition of sucrose in concentrations of 1% and 3% was studied. Experimental samples were fermented for 48 hours at temperatures of 10°C and 35°C. The results showed that the maximum potassium content (34.81 mg/g) was achieved in the sample fermented at 35°C and a sucrose concentration of 3%, and the calcium content (3.62 mg/g) was highest at a temperature of 10°C and a sucrose concentration of 1%. It was found that high temperatures and sugar concentrations contribute to an increase in the content of sulfur (up to 2,21 mg / g) and potassium, while low temperatures preserve magnesium and calcium. The study confirms that fermentation parameters significantly affect the bioavailability of minerals. These data are of practical significance for the development of functional food products aimed at increasing the mineral value and meeting the needs for trace elements.

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