Formation of Processes of Intensification of Crop Growth For The Formation of Business Structures

Abstract

Aim of the study: The inclusion of products based on sprouted grain in the diet is a unique opportunity for a person to use a complete living organism for food, which has all natural biological properties and is in the phase of maximum vital activity. Sprouted grain is rich in enzymes necessary for digestion and assimilation of food, easily digestible monosaccharides, provides the human body with active energy in the form of ATP (adenosine triphosphate), since it is during the germination period that it is most actively synthesized and used.

Methodology: During germination, the amount of vitamins increases significantly (2-4 times), and the rich mineral composition is preserved. Germination of grains increases the concentration of biologically active substances in them. The use of products from sprouted triikale grain is recommended for the prevention of diseases of the cardiovascular system, gastrointestinal tract, atherosclerosis, and has a positive effect on the vitality of people who lead an active lifestyle. The main mechanism of preventive action of functional foods is their positive impact on such processes as increasing physical endurance, immunity, improving the function of digestion and regulating appetite, in particular, its reduction.

Conclusion: At this stage, the goal of our work is to germinate triticale and the effect of
different temperatures on the process of germinating triticale. It is noted how the temperature affects the germination of triticale, while the largest amount of protein is contained at 400C with a time delay of 0.5 minutes, which is the main indicators of its protein-proteinase complex.

Keywords: Entrepreneurship, sprouted triticale, extruded grain products, extruded products