It has been established that it is possible to increase the productivity of grasslands on sod-podzolic soil with the introduction of biohumus against the background of irrigation. The optimal variant of the experiment with the introduction of vermicompost at the rate of 8 t/ha. The research results revealed an increase in the content of basic nutrients in the soil by 0.2 … 4 mg/100 g of soil, activation of the cellulose-degrading activity of the soil twice, which was characterized as strong on the Zvyagintsev scale. The content of organic matter in the soil increased to 0.28 t/ha. The plant density increased by 1.5 times, the height – 2 times, the yield of the grass mixture increased on average to almost 5 t/ha, the quality of products improved, which corresponded to the zootechnical norm in almost all parameters. The cost of production amounted to 2.04 rubles/kg, conditionally net income – 3.64 rubles. In the summer of 2019, the research results passed the first year of approbation at Igor VyacheslavovichBelousov LLC on an area of 1.5 hectares. The yield was 4.8 t/ha of dry matter, which is 31% higher than the control option – traditional technology.

The article provides information on the development of formulations and production technology of functional food snacks (bars, tablets, cubes) from vegetables, fruit and secondary raw materials from the production of direct-pressed fruit and vegetable juices for a healthy snack during the day (morning, afternoon, evening) in accordance with the current trend of nutrition: “The right products at the right time”. In a balanced diet, a person needs two to three snacks during the day between main meals. Each snack should have an individual combination of proteins, fat, carbohydrates, fiber and with the given parameters of calorie content and antioxidant activity. Developments of the authors of the article are related to vegetable and vegetable-fruit snacks (bars, tablets and cubes) with low calorie content, which can be used as a light snack “on the go”, as an addition to food or a light snack. Products based on vegetable and fruit raw materials are included in the consumer subcategory in the market of snacks (bars, tablets, cubes) along with snacks made from cereal-muesli, fruit-nut, energy, but they differ significantly from them in low calorie, high fiber and antioxidant content. The scientific component of the development of formulations and technology for vegetable and fruit and vegetable snacks is not to create them with ingredients that no one has used yet, but that these products are required for the healthy nutrition of adults and the full development of children. All researches, developments and manufacture of samples were carried out on instruments and equipment of laboratories and departments of Michurinsk State Agrarian University.

The paper discusses the possibility of the expansion of the range of flour culinary products for a gluten-free diet using chickpea flour. The analysis of the chemical composition of wheat and chickpea flour, as well as the glycemic index of all components of the recipe of the developed flour culinary product is presented. The possibility of partial and complete replacement of wheat flour with chickpea flour with the addition of caraway, lemon peel and potato starch is studied. It is found that the inclusion of lemon peel in the composition of chickpea flour pancakes improves not only the organoleptic characteristics of products, but also reduces its total energy content, while expanding the range of products included in a gluten-free diet.

Seeds are the by-product in the cultivation of pumpkin. They are characterized by a high level of mineral substances and essential oils. However, the level of accumulation of biologically active components of seed kernel varies greatly among pumpkin varieties depending on climatic cultivation zones. Pumpkin varieties – Vitaminnayanaya, Michurinskaya sladkaya, Kubyshka, Muskatnayanaya, Aport – are taken as the objects of study. The chemical analysis of pumpkin seed kernels was carried out in accordance with generally accepted methodological recommendations. It was found that the sodium content in pumpkin seed kernel in the varietal section varies within the range of 5.07-17.6 mg/100 g, potassium – 554.8-767.1 ml/100g, calcium – 156.6-989.0 ml/100g, magnesium – 125.5-323.8 ml/100g, iron – 2.31-6.92 ml/100g, copper – 0.384-0.697 ml/100g, zinc – 4.80-7.43 ml/100g. The kernels of pumpkin seeds of the Michurinskaya sladkaya variety are characterized by high level of calcium – 989 ml/100g. Pumpkin seed kernels zoned in Tambov Region are rich in essential linoleic acid (52.59-63.87%), polyunsaturated oleic acid (11.70-27.35%), tocopherol (90-140 ml/100g). According to the content of linoleic acids, the highest indicators were found in seeds of Aport varieties – 63.87%, oleic acids – Muskatnayanaya (27.35%). The high content of tocopherol is typical for seeds of the Michurinskaya sladkaya variety – 140 ml/100 g. The obtained data on the chemical composition of pumpkin seed kernels indicate their promising use in the creation of functional food products and biologically active additives.

Tomatoes are the main vegetable crops in open and protected ground. Currently, a huge number of varieties and hybrids have been created for industrial and amateur vegetable growing, which differ in the type of bush, yield, early maturity, marketability, disease resistance, color, shape, size, mechanical strength, and biochemical composition of fruits (content of dry substances, sugars, vitamins, mineral salts, organic acids and other vital ingredients). Therefore, not all varieties are equally suitable for processing into functional food products. The article considers the assortment of tomatoes for open ground by yield, marketable qualities and the main indicators of the biochemical composition of the fruit: acidity, dry matter content, sugars, vitamin C, the accumulation of nitrates in the fruit, as well as by taste. As a result of a comprehensive assessment of 9 varieties of tomatoes, the varieties Nepryadva, Belkhavsky and Pulsar were identified, which have high yield, marketability, taste qualities of fruits, vitamin value and suitability for processing into functional products. In breeding for use as sources, the main economically valuable traits are of interest: yield and marketability of fruits – Belkowski, Nepryadva, Pulsar, the size of the fruit – Belkowski, Pulsar; the content of dry substances Belkovsky, Bui-Tur, Nepryadva, Pulsar; vitamin C – Belkowski, Bui-Tur, Pulsar; on the accumulation of nitrate – Nepryadva, Shuttle, Beljavsky, Kulon; taste – Belkowski, Nepryadva, Bui-Tur, Pulsar, Yakhont.