[The micronutrient value of byproducts of malting barley]

Currently, one of the measures to address the issue of enrichment of macro and micronutrients of food is the attraction and use of by-products of food processing industries. By-products of malt production - malt sprouts and malt bran are promising raw material for the production of enriched and functional foods due to their high nutritional value. The article presents the results of studies of vitamin and mineral composition of malt sprouts and malt bran. The malt sprouts had high content of vitamins (mg%): thiamine - 0.52±0.15, riboflavin - 0.34±0.06, pyridoxine - 0.61±0.12, niacin - 5.55±0.16 and vitamin E - 3.62±0.90; minerals and trace elements (mg%): potassium - 1364±17, phosphorus - 606±10, calcium - 339±8, magnesium - 194±3, iron - 11.2±0.3, manganese - 1.65±0.02, copper - 0.18±0.01 and molybdenum - 0.106±0.010. 100 g of malt bran contained 0.43±0.05 mg% of thiamine, 0.21±0.05 mg% of riboflavin, 0.54±0.12 mg% of pyridoxine, 4.91±0.21 mg% of niacin and 3.05±0.37 mg% of vitamin E. Among the minerals potassium (1789±13 mg%), phosphorus (1020±14 mg%), calcium (527±10 mg%) and magnesium (295±1 mg%) prevailed, among trace elements iron (13.7±1.2 mg%), manganese (1.32±0.02 mg%), molybdenum (0.043±0.003 mg%) prevailed. A study of the antioxidant properties of the by-products of malt production has shown that antioxidant activity of malt and malt bran in the hydrophilic fraction was 44.50±2.64 and 37.91±1.89 TEQ/g dry matter, respectively; in the lipophilic fraction - 1.30±0.15 and 1.20±0.09 TEQ/g dry matter, respectively. Identified phenolics determining antioxidant activity of hydrophilic fraction were rutin, chlorogenic and ellagic acids. Qualitative and quantitative study of the content of tocopherols and tocotrienols found the presence of alpha-, beta- and gamma-vitamers in the composition of malt and malt bran. The data obtained on the content of vitamins and minerals in malt sprouts and malt bran allow positioning them as functional ingredients. The presented experimental data array may be used when designing functional foods with the addition of malt sprouts and malt bran.