EFFECT OF THE FERMENTATION METHOD ON INCREASING THE BIOAVAILABILITY OF IRON AND ZINC IN WHEAT GRAIN PROCESSING PRODUCTS AND POSSIBILITIES FOR OPTIMIZATION

PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH Volume 02, Issue 10, 2025 176 PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH universalconference.us EFFECT OF THE FERMENTATION METHOD ON INCREASING THE BIOAVAILABILITY OF IRON AND ZINC IN WHEAT GRAIN PROCESSING PRODUCTS AND POSSIBILITIES FOR OPTIMIZATION Omonov Shahzodjon Dilshodjon oglu Tashkent Institute of Chemical Technology Faculty of Food and Winemaking Technologies 1st year master's student in the field of Food Technology (in the field of grain technology) Wheat is one of the oldest crops in human history and is a major food source in many countries. Although it contains protein, fiber, vitamins and minerals, the bioavailability of micronutrients such as iron (Fe) and zinc (Zn) is relatively low. The main reason for this is the naturally occurring phytate (myo-inositol-hexaphosphate) compounds in wheat grains. Phytates form complex chelates with iron and zinc, making them insoluble in the intestine. In recent years, iron and zinc deficiency has become a widespread problem worldwide, especially in populations that rely on cereal products. Therefore, it is urgent to improve technologies aimed at increasing the bioavailability of microelements in cereal products. Milling (fermentation) is one of the most effective methods that significantly increases the bioavailability of iron and zinc in wheat grains and its processed products. During the milling process, the phytase enzyme is activated and phosphate groups are gradually separated from phytate molecules, as a result of which iron and zinc ions are released into a free state.[1] This article discusses the biological mechanism, technological features and optimization possibilities of the milling process based on a broad scientific approach. Sprouting is the process of increasing the moisture and temperature of grains or cereal products under controlled conditions to bring them to a biological activity close to germination. During the process, the following changes occur: Activation of the phytase enzyme Increase in proteolytic and amylolytic enzymes Formation of organic acids Decrease in pH level Reduction in phytate breakdown[2] PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH Volume 02, Issue 10, 2025 177 PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH universalconference.us As a result of this process, molecules that bind iron and zinc (phytate, oxalate) are broken down and microelements are absorbed in the intestine. While iron is important for hemoglobin synthesis, oxygen transport, and oxidationreduction processes, zinc is an important indicator in DNA synthesis, immune system activity, and enzyme activity. Therefore, increasing their bioavailability is important not only for nutritional quality, but also for health. For grain sprouting, the most effective moisture content is in the range of 40–48%. If the moisture content is low, enzyme activity will not be sufficient; If it is high, an anaerobic environment will occur, causing a decrease in quality. Extraction usually gives the best results at a temperature of 20–28°C. An increase in temperature increases phytase activity, but above 35°C there is a risk of enzyme denaturation. 2.3. Time factor 24–48 hours of extraction are optimal for iron and zinc bioavailability. Continuing for more than 72 hours will lead to excessive decomposition of organic matter and a decrease in sensory quality. 2.4. pH level A pH of 5.0–5.8 during extraction creates an ideal environment for the phytase enzyme. A lower pH ensures faster decomposition of phytates. The addition of lactobacteria, yeasts and phytase-producing microorganisms makes the process more efficient. This method can increase the solubility of iron and zinc several times, especially when used on an industrial scale.[3] The phytate molecule has six phosphate residues and forms strong chelates with divalent cations such as iron and zinc. During digestion, the enzyme phytase: cleaves the phosphodiester bond in myo-inositol phosphate breaks down the phytates and degrades them along the chain phytate → inositol-pentaphosphate → inositol-tetraphosphate → inositol → phosphate, as a result, iron and zinc ions are released from the chelated state. Free microelements are ready for absorption in the intestine. Advantages of sprouted wheat products The bioavailability of iron and zinc increases by 30–70%. The amount of easily digestible proteins increases. The synthesis of substances belonging to the vitamin B group increases. Antioxidant activity increases. The glycemic index decreases. PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH Volume 02, Issue 10, 2025 178 PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH universalconference.us Sensory (taste, smell, texture) properties improve.[4] Automatic control of temperature, humidity, aeration stabilizes the process and ensures uniform quality. The process can be accelerated by using additional phytase enzymes that activate phytates. Bran is a source of phytase, and its rehydration enhances the absorption of iron and zinc. The most effective regime is selected through mathematical modeling of the process (moisture-time-temperature triple model). Social and practical significance Reducing iron deficiency anemia in the population Improving the nutrition of children and pregnant women Increasing the production capacity of national functional foods Application as a technology suitable for state programs on healthy nutrition[5] In conclusion, studies show that the technology of fermentation significantly increases the bioavailability of iron and zinc in wheat grain and products made from it. The process increases the solubility of microelements through the activation of the phytase enzyme, the breakdown of phytates, and the increase in organic acids. High efficiency can be achieved by properly optimizing the fermentation conditions - temperature, humidity, time, pH, starter culture. This method has great potential in the production of functional foods and serves to reduce microelement deficiencies in the population. References 1. 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