Optimization of corn and soybean soaking parameters to improve germination efficiency

   Introduction. The relevance of the research is driven by the need to optimize technological processes for soaking cereal and legume grains as a key step in the production of functional foods. Existing methods require improvement to improve the efficiency and energy efficiency of the process.

   The goal of the research was to determine optimal soaking conditions for corn and soybeans to achieve a moisture level sufficient for germination while minimizing time and energy consumption.

   The objectives and methods. The experimental studies included soaking of TZBR (composite) corn grains and 449/6/16 soybeans at temperatures ranging from 20°C to 30°C and water ratios of 1:2-1:3 for 2-6 h. The moisture content of the samples was determined gravimetrically. Regression analysis and bicubic splines in Statistica and MathCad software environments were used for mathematical modeling.

   The results and discussion. Ithas been found that soybean germination requires 30 % moisture content, achieved at a temperature of 18 °C and a soaking time of 1.16 h, while for corn grains it requires 20 % at a temperature of 28.4 °C and a soaking time of 3.72 h. The constructed regression models have shown a high degree of adequacy (R² = 0.95-0.99). It has been determined that increasing temperature accelerates the moisture accumulation process; however, at temperatures above 40°C, embryo viability decreases.

   Conclusion. Optimization of soaking parameters significantly reduces the time required to prepare grain for germination and improves the quality of the finished product. The obtained data can be used in the development of energy-saving technologies in the agro-industrial complex and in the production of food products based on sprouted grain.

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