PROBLEMS AND SOLUTIONS OF
SCIENTIFIC AND INNOVATIVE RESEARCH
Volume 02, Issue 10, 2025
176 PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH uni e salcon e ence.us
EFFECT OF THE FERMENTATION METHOD ON INCREASING THE
BIOAVAILABILITY OF IRON AND ZINC IN WHEAT GRAIN
PROCESSING PRODUCTS AND POSSIBILITIES FOR OPTIMIZATION
Omono Shahzodjon Dilshodjon oglu
Tashken Ins i u e o Chemical Technology
Facul y o Food and Winemaking Technologies
1s yea mas e 's s uden in he ield o Food Technology (in he ield o g ain
echnology)
Whea is one o he oldes c ops in human his o y and is a majo ood sou ce in many
coun ies. Al hough i con ains p o ein, ibe , i amins and mine als, he bioa ailabili y
o mic onu ien s such as i on (Fe) and zinc (Zn) is ela i ely low. The main eason o
his is he na u ally occu ing phy a e (myo-inosi ol-hexaphospha e) compounds in
whea g ains. Phy a es o m complex chela es wi h i on and zinc, making hem
insoluble in he in es ine.
In ecen yea s, i on and zinc de iciency has become a widesp ead p oblem wo ldwide,
especially in popula ions ha ely on ce eal p oduc s. The e o e, i is u gen o imp o e
echnologies aimed a inc easing he bioa ailabili y o mic oelemen s in ce eal
p oduc s.
Milling ( e men a ion) is one o he mos e ec i e me hods ha signi ican ly inc eases
he bioa ailabili y o i on and zinc in whea g ains and i s p ocessed p oduc s. Du ing
he milling p ocess, he phy ase enzyme is ac i a ed and phospha e g oups a e
g adually sepa a ed om phy a e molecules, as a esul o which i on and zinc ions a e
eleased in o a ee s a e.[1]
This a icle discusses he biological mechanism, echnological ea u es and
op imiza ion possibili ies o he milling p ocess based on a b oad scien i ic app oach.
Sp ou ing is he p ocess o inc easing he mois u e and empe a u e o g ains o ce eal
p oduc s unde con olled condi ions o b ing hem o a biological ac i i y close o
ge mina ion. Du ing he p ocess, he ollowing changes occu :
Ac i a ion o he phy ase enzyme
Inc ease in p o eoly ic and amyloly ic enzymes
Fo ma ion o o ganic acids
Dec ease in pH le el
Reduc ion in phy a e b eakdown[2]
PROBLEMS AND SOLUTIONS OF
SCIENTIFIC AND INNOVATIVE RESEARCH
Volume 02, Issue 10, 2025
177 PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH uni e salcon e ence.us
As a esul o his p ocess, molecules ha bind i on and zinc (phy a e, oxala e) a e
b oken down and mic oelemen s a e abso bed in he in es ine.
While i on is impo an o hemoglobin syn hesis, oxygen anspo , and oxida ion-
educ ion p ocesses, zinc is an impo an indica o in DNA syn hesis, immune sys em
ac i i y, and enzyme ac i i y. The e o e, inc easing hei bioa ailabili y is impo an
no only o nu i ional quali y, bu also o heal h.
Fo g ain sp ou ing, he mos e ec i e mois u e con en is in he ange o 40–48%. I
he mois u e con en is low, enzyme ac i i y will no be su icien ; I i is high, an
anae obic en i onmen will occu , causing a dec ease in quali y.
Ex ac ion usually gi es he bes esul s a a empe a u e o 20–28°C. An inc ease in
empe a u e inc eases phy ase ac i i y, bu abo e 35°C he e is a isk o enzyme
dena u a ion.
2.3. Time ac o
24–48 hou s o ex ac ion a e op imal o i on and zinc bioa ailabili y. Con inuing o
mo e han 72 hou s will lead o excessi e decomposi ion o o ganic ma e and a
dec ease in senso y quali y.
2.4. pH le el
A pH o 5.0–5.8 du ing ex ac ion c ea es an ideal en i onmen o he phy ase enzyme.
A lowe pH ensu es as e decomposi ion o phy a es.
The addi ion o lac obac e ia, yeas s and phy ase-p oducing mic oo ganisms makes he
p ocess mo e e icien . This me hod can inc ease he solubili y o i on and zinc se e al
imes, especially when used on an indus ial scale.[3]
The phy a e molecule has six phospha e esidues and o ms s ong chela es wi h
di alen ca ions such as i on and zinc. Du ing diges ion, he enzyme phy ase:
clea es he phosphodies e bond in myo-inosi ol phospha e b eaks down he phy a es
and deg ades hem along he chain
phy a e → inosi ol-pen aphospha e → inosi ol- e aphospha e → inosi ol →
phospha e,
as a esul , i on and zinc ions a e eleased om he chela ed s a e.
F ee mic oelemen s a e eady o abso p ion in he in es ine.
Ad an ages o sp ou ed whea p oduc s
The bioa ailabili y o i on and zinc inc eases by 30–70%.
The amoun o easily diges ible p o eins inc eases.
The syn hesis o subs ances belonging o he i amin B g oup inc eases.
An ioxidan ac i i y inc eases.
The glycemic index dec eases.
PROBLEMS AND SOLUTIONS OF
SCIENTIFIC AND INNOVATIVE RESEARCH
Volume 02, Issue 10, 2025
178 PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH uni e salcon e ence.us
Senso y ( as e, smell, ex u e) p ope ies imp o e.[4]
Au oma ic con ol o empe a u e, humidi y, ae a ion s abilizes he p ocess and ensu es
uni o m quali y.
The p ocess can be accele a ed by using addi ional phy ase enzymes ha ac i a e
phy a es.
B an is a sou ce o phy ase, and i s ehyd a ion enhances he abso p ion o i on and
zinc.
The mos e ec i e egime is selec ed h ough ma hema ical modeling o he p ocess
(mois u e- ime- empe a u e iple model).
Social and p ac ical signi icance
Reducing i on de iciency anemia in he popula ion
Imp o ing he nu i ion o child en and p egnan women
Inc easing he p oduc ion capaci y o na ional unc ional oods
Applica ion as a echnology sui able o s a e p og ams on heal hy nu i ion[5]
In conclusion, s udies show ha he echnology o e men a ion signi ican ly inc eases
he bioa ailabili y o i on and zinc in whea g ain and p oduc s made om i . The
p ocess inc eases he solubili y o mic oelemen s h ough he ac i a ion o he phy ase
enzyme, he b eakdown o phy a es, and he inc ease in o ganic acids. High e iciency
can be achie ed by p ope ly op imizing he e men a ion condi ions - empe a u e,
humidi y, ime, pH, s a e cul u e. This me hod has g ea po en ial in he p oduc ion
o unc ional oods and se es o educe mic oelemen de iciencies in he popula ion.
Re e ences
1. Qo‘shma o A. “Bug‘doy donini undi ish o qali mik oelemen la bioa ailabili y’ini
oshi ish usulla i.” Oziq-o qa exnologiyasi ju nali, Toshken , 2018. – pp. 45–52.
2. Axmedo R., Rus amo a S. “Temi a uxning bug‘doy mahsulo la ida
bio oydalanishini oshi ish exnologik adqiqo la i.” O‘zbekis on Qishloq xo‘jaligi
ju nali, Toshken , 2019. – pp. 22–30.
3. Mi zae B. “Fe men a siya ja ayonining bug‘doy doni a kibidagi i a a
mik oelemen la ga a’si i.” Oziq-o qa sanoa i ilmiy ju nali, Toshken , 2020. – pp. 15–
24.
4. Ka imo a N. “Undi ish usulla i o qali bug‘doy mahsulo la ini unksional oziq-o qa
si a ida boyi ish.” Toshken Da la Texnologiya Uni e si e i ilmiy ishlanmala i, 2021.
– pp. 78–85.
5. Tu suno S., No mu odo H. “Mik oo ganizmla s a e madaniya la ining bug‘doy
undi ishdagi sama ado ligi.” Bio exnologiya a oziq-o qa exnologiyasi ju nali,
Toshken , 2020. – pp. 34–42.
