ANALYSIS OF THE EFFECTIVENESS OF SPECIAL PROCESSING OF MUNG BEANS IN ORDER TO OBTAIN FLOUR OF INCREASED NUTRITIONAL AND BIOLOGICAL VALUE FOR BAKERY PRODUCTION

In solving the problem of protein deficiency in bread, products of plant origin are becoming increasingly important, as they are cheaper and less labor-intensive in their production. Among them, legumes have the greatest protein value, which include soybeans, peas, beans, lentils, lupine, chickpeas, which contain large amounts of lysine and tryptophan.A deficiency in these amino acids is noted in wheat flour. In terms of chemical composition and nutritional value, these crops are closest to the sources of animal protein - milk, meat and fish. The aim of the presented work is to study the nutritional value and safety of regional leguminous crops for the use of their processed products as potential protein fortifiers of flour products. The dependence of alimentary diseases of people on the lack of protein in the diet is described. Methods of increasing the protein value of flour products are analyzed. The most priority ones have been identified, taking into account various factors, namely, availability, processing facilities, cost. This primarily applies to the mung. A comparative analysis of the chemical composition of mung beans of varieties "Durdona" and "Zilola", selected and grown in Uzbekistan, with wheat grain. It was found that the samples of beans of the studied varieties of mung bean are characterized by an increased content of proteins relative to wheat (based on dry matter) by an average of 1.8, sugars - 3.5, fiber - 1.7, ash - 2.0 times. In addition to the standard set of nutrients, the uniqueness of mung bean lies in the presence of specific pharmacologically active flavonoglycosides - vitexin and isovitexin, which are natural antioxylants that can regulate intracellular lipogenesis and adipogenesis through anti-inflammatory mechanisms, as well as ensure normal myocardial oxygenation.The experimental part of the work was carried out in the laboratories of the Department of Food Technology of the Tashkent Chemical-Technological Institute and the Central Laboratory of the State Bread Inspection in Tashkent. The research methods were used traditional for the laboratories of food production enterprises. The efficiency of special technological methods of pretreatment of beans, namely peeling or germination was used to increase the mass fraction of protein. It has been established that peeling and germination of mung bean will increase their protein value relative to mung bean samples not subjected to special processing (control), respectively, by 9.2 and 23.4%. The authors consider it possible to use mung bean processing products in the production of bakery products from varietal wheat flour to increase their biological value while maintaining satisfactory organoleptic and physicochemical characteristics.