Micronutrient value and antioxidant activity of malt wheat sprouts

Currently, one of the main directions of development of the food and processing industry is to expand the range of fortified food products using secondary raw materials of grain crops. Secondary raw materials of grain crops include by-products of malt production - malt wheat sprouts, which can be used as a food fortifier. The article presents the results of the research on the micronutrient composition of malt wheat sprouts (12 batches) obtained during the germination of wheat grains of the sort "Moskovskaya-56" for malt. The obtained data on the micronutrient composition and antioxidant activity of malt wheat sprouts make it possible to position them as a functional food ingredient. The presented experimental data can be used in the development of fortified and functional food products with the addition of malt wheat sprouts.