PROSPECTS FOR THE USE OF NAKED OATS, BARLEY, TRITICALE, AND GREEN BUCKWHEAT IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

The conducted research is aimed at studying the chemical composition and physical properties of nontraditional crops, such as naked oats, triticale, naked barley and green buckwheat. Despite the limited use of the studied crops in the food industry, their grain has significant potential due to the high content of proteins, flavonoids, vitamins, dietary fiber, antioxidants and phenolic acids, which have beneficial properties. As a result of the conducted research, it was found that the highest amount of protein is contained in naked oat grain (16.17%), while the lowest fat content was found in green buckwheat grain (1.54%). Carbohydrate analysis showed that the highest carbohydrate content is in green buckwheat. The mineral content, estimated through ash content, varies from 0.16% in buckwheat to 1.22% in barley. The highest content of crude fiber is observed in green buckwheat (3.52%). An analysis of the amino acid composition of the grain was also conducted, where oats stand out for their high content of phenylalanine, and barley for its high content of valine. The results of the study highlight the importance of these non-traditional grain crops for the food industry, as they can be used as valuable sources of proteins, amino acids and dietary fiber, as well as for the creation of functional products with improved nutritional properties.

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