Enrichment of wheat flour with microgreens

Abstract

The aim of this research was to evaluate the feasibility of enriching wheat flour with dried

microgreens. Microgreens from wheat, peas, and sunflower were dried in a convection dryer at a temperature of 60 °C, then ground and added to high-grade wheat flour. The resulting flour samples were characterized by their gluten content and quality (elasticity). The content of bioactive compounds was determined using classical biochemical methods. The biological activity of the samples was assessed by measuring the reaction rate involving the coenzyme nicotinamide adenine dinucleotide (NAD). It was established that adding microgreens to the flour in quantity of 3 % and 5 % did not

change its sensory characteristics. The addition of 5% pea and sunflower microgreens slightly improved the elasticity of the gluten compared to the original flour (control sample). The quality of the gluten obtained from the other studied samples remained at the level of the original flour. The content of vitamins B1, B2, E, chlorophyll and carotenoids in the samples was determined. It was shown that the addition of 5 % microgreens resulted in thiamine levels in the samples ranging from 0.37 to 0.39 mg/100 g. The riboflavin content was found to be 0.38 mg for peas, 0.43 mg for wheat, and 0.58 mg/100 g for sunflower. To evaluate the antioxidant activity of microgreens samples, a biological method was used

that takes into account two main factors: the intermolecular interaction of the ingredients in the product and the cooperative contribution of bioactive components to the intensity of electron

transport, which models the energy homeostasis of the body. It was established that the antioxidant activity of microgreen wheat extract was 0.35 arb.u. relative to gallic acid, while for peas - 1.22 arb.u. and 1.92 arb.u. for sunflower microgreens. The indicator of antioxidant activity in this case serves as an integral characteristic, influenced by the presence of several bioactive compounds, including, in particular, tocopherols, bioflavonoids, carotenoids, etc. The maximum activity of

sunflower microgreens is likely related to their significantly greater tocopherol content compared to the other crops. The obtained results indicate that the enrichment of wheat flour with dried microgreens of wheat, peas, and sunflower increases the content of vitamins B1 and B2 in it, as well as the total biological activity. Therefore, the production of wheat flour enriched with microgreens is feasible.