The effect of different oligosaccharides-"-galactoside preparations from Lupinus albus seeds differing in sucrose content, raffinose and fructooligosaccharides on the growth of chicken intestine microflora and the hatchability and weight of the treated embryos were studied. The assessment of biological activity of these oligosaccharides was done in ovo on the chicken embryo model. The eggs of experimental groups containing twelve days old embryos were injected into the air cell with 0.2 ml of Ringer water solution containing 0.1763; 0.8815 and 1.763 mg/egg of an oligosaccharide preparation, while the control group was injected with 0.2 ml of Ringer water solution only. All oligosaccharide preparations in higher doses had an influence on chicken hatchability and increased bifidobacteria in the colon of two day old chicken. The number of bifidobacteria depends significantly on the kind of oligosaccharide preparation used and its dose. For all experimental groups, the number of bifidobacteria was significantly higher in comparison to the control.

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The incorporation of germinated grains in food formulation is an increasing trend, due to its superior nutritional quality and health-promoting properties as compared to their ungerminated counterparts. The aims of this study were: (1) to improve the nutritional properties of sliced bread by the replacement of wheat flour (WF) with germinated quinoa (GQF), kiwicha (GKF), and cañihua (GCF) flours; and (2) to optimize composition of flour blends using a Simplex Centroid Mixture Design (SCMD), the desired function methodology and performing the screening of rheological parameters in bread doughs (development time, stability time, resistance to extension, gelatinization temperature, and maximum gelatinization). Bioactive compounds (total phenolic compounds, TPC; gamma-aminobutyric acid, GABA) and antioxidant activity (oxygen radical absorbance capacity, ORAC) of flours from germinated grains was performed. A total of 14 flour blends formulations based on GQF (5–15%), GCF (5–15%), and WF (80–90%) blends or GKF (5–15%), GCF (5–15%), and WF (80–90%) were included in the SCMD to determine the optimal dough that guarantees a sliced bread with technological and sensory quality. TPC, GABA, and ORAC in flours of germinated pseudocereals ranged from 72–134 mg gallic acid equivalents/100 g, 100–217 mg/100 g, and 448–3395 mg trolox equivalents/100 g, respectively. The results indicated that the substitution levels influence the rheological properties of WF doughs (control). Highest desirability values were observed for doughs produced from the following two flour blends: 87.6% (WF), 5% (GKF), and 7.4% (GCF); and 84.6% (WF), 5% (GQF) and 10.4% (GCF). This investigation clearly indicates that germinated pseudocereal grains could be used to produced sliced breads with higher nutritional quality and acceptable technofunctional properties.