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A research on developing a technology of iodine-enriched soya flour has been conducted. The technology developed will allow the body to receive organic forms of this micronutrient, the deficiency in which causes thyroid disorders in 40% of Ukrainians and 35% of people throughout Europe. The research has shown that promising soya bean varieties to be enriched with iodine are the early-ripening varieties Almaz, Anzhelika, Kyivska 98, Faeton, Medeya, PSV 808, Podyaka, Khortytsya, Yug 30, Rusa. They are the highest in protein (42.75% on average), the maximum content of which is necessary for iodine accumulation. Besides, their cropping period is short (up to 95–105 days), which is cost-effective for a manufacturing enterprise, because there is no overlapping with the winter crops sowing time and thus, there are no periods when cultivation areas remain idle. The following parameters of steeping soya beans have been found rational: the iodine concentration in the solution 98-100 μg/g, the duration of steeping 48 hours. The mass fraction of iodine in the steeped soya beans is 126 μg/g. Longer steeping leads to microbiological spoilage of sprouted soya beans. It has been determined how iodine is distributed in cotyledons, sprouts, seed coats, and whole sprouted soya beans. This has allowed establishing that in a whole sprouted soya bean of the early-ripening soya variety Almaz, the iodine content is 126 μg/g, of which 123 μg/g is accumulated in the cotyledons of a seed, and 3 μg/g in the sprouts and the seed coats. This indicates a high level of iodine conversion into the organic form when soya seeds are steeped in potassium iodide solution. A technology of manufacturing iodine-enriched flour from sprouted soya beans has been developed. It differs from the control one in that soya seeds, washed and disinfected, are soaked in potassium iodide solution (with the iodine concentration 98–100 μg/g and the hydromodulus 1:2) for 48 hours at the solution temperature 14-16°С. Flour from sprouted soya beans contains 126 μg/g of iodine. The technology suggested can be used at hotel and catering enterprises, in sanatoria and health centres, to treat iodine-deficiency disorders, and to make food for people who need special dietetic nutrition.

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This paper reports a study into the use of germinated mungbean as a promising raw material influencing the structure-forming indicators of meat systems during the production of meat-vegetable sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated. The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products. The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % ‒ in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm3, over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass. The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids. It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fat-retaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %. The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers