A Scientific Study of Microbiological Safety of Germinated Seeds of Broad Beans in the Process of their Production and Storage

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A Scientific Study of Microbiological Safety of Germinated Seeds of Broad Beans in the Process of their Production and Storage

October 17, 2020 Microbiology and Biotechnology 0

Special attention needs to be paid to the microbiological purity of finished products based on bio-activated seeds and grain, as the humidity level in bio-activated raw materials is 42-44 percent, which is a pleasant environment for micro-organism growth. On the basis of the studies conducted , it was found that it is recommended that dry seeds be exposed to short-term hydrothermal (moisture-thermal) treatment and that the seed shell be removed simultaneously to improve the microbiological purity of bio-activated faba bean seeds. Due to the soft mode of preliminary short-term hydrothermal treatment, which eliminates the most charged component of the beans, the seed shell, it is possible to greatly reduce microbiological contamination in the process of obtaining germinated goods, both at the beginning of seed preparation and pre-soaking. In addition, it speeds up the process of preparing the propagated samples, increases their yield and increases the nutritional value of the final sample. Product. Product. It was found that the decrease in the growth of microflora in them occurs in several forms in the samples of large bean seeds. Therefore, in order to accelerate the bioactivation and scaling process, preliminary short-term hydrothermal treatment of dry seeds simultaneously decreases microbiological contamination. This is mainly accomplished by the high temperature effect on the seed coat, where the most unwanted microorganisms are collected. Natural seeds have been shown to have two times more sowing in the germination preparation process than the seeds released by preliminary moisture-heat treatment from bran covering. In the ready-sprouted samples, a similar image is also observed, i.e. seeds sprouted in kind have about twice as much sowing as seeds sprouted in a rusty shape. Moreover, studies have shown that their safety is ensured by storing sprouted seeds of faba beans in insoluble form at a temperature of + 6 ° C in polyethylene sacks for up to four days. It is therefore possible to obtain a seed mass (semi-finished product) from less microbiological sowing, which is stable for storage and usage, by applying a directional regime for the germination of large bean seeds in an insoluble shape.

Author (s) Details

N. H. Gurbanov
Food Products’ Technology Department, Azerbaijan State University of Economics (UNEC), Baku, Azerbaijan

R. I. Gurbanova
Food Products’ Technology Department, Azerbaijan State University of Economics (UNEC), Baku, Azerbaijan.

N. S. Gadimova
Food Products’ Technology Department, Azerbaijan State University of Economics (UNEC), Baku, Azerbaijan.

N. А. Akhundova
Food Products’ Technology Department, Azerbaijan State University of Economics (UNEC), Baku, Azerbaijan.

M. H. Mageramova
Food Products’ Technology Department, Azerbaijan State University of Economics (UNEC), Baku, Azerbaijan.

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