Analysis of the composition of available sources of cereal raw materials when organizing special consumption rations.
Keywords:
barley, early-ripening groats, ultra-high-frequency drying, steam pressure treatment, threonine.Abstract
Barley grain is grown in all regions of the republic. Barley stems and grains are mainly used for fodder purposes for livestock. It should be noted that today, due to unfavorable climatic conditions, the yield of food crops grown on rainfed lands is decreasing or declining, which requires the effective use of available raw materials. For this purpose, obtaining instant cereals from barley was considered a solution to this problem.
Downloads
References
1. FAO/WHO. (2004). Human vitamin and mineral requirements: Report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Series.
2. Bakhmat, M. I., & Vodolazhko, M. O. (2017). Barley: Chemical Composition and Processing Features. Ukrainian Journal of Food Science, 5(2), 185–194.
3. Morris, C. E., & Sands, D. C. (2006). The role of barley in sustainable agriculture. Agricultural Systems, 89(2-3), 329–350.
4. National Institutes of Health (NIH). (2021). Niacin — Fact Sheet for Health Professionals.
https://ods.od.nih.gov/factsheets/Niacin-HealthProfessional/
5. McKevith, B. (2004). Nutritional aspects of cereals. British Nutrition Foundation, Nutrition Bulletin, 29(2), 111–142.
6. Liu, R. H. (2013). Health-promoting components of cereals: Whole grains and beyond. Cereal Foods World, 58(2), 56–61.
7. Seaborn, C. D., & Nielsen, F. H. (2002). Silicon in bone health. Journal of Nutrition, Health and Aging, 6(3), 155–162.
8. Jugdaohsingh, R. (2007). Silicon and bone health. The Journal of Nutrition, Health & Aging, 11(2), 99–110.
9. Popova, A., et al. (2020). Development of instant cereals based on barley and oats. E3S Web of Conferences 210, 02025.
10. Mironov, V. A., & Lykov, A. G. (2015). Modern methods of food composition analysis: Chromatography and spectrometry. Moscow: KolosS.
HPLC, ICP-OES, AAS



















