Protein and oil content in wheat and barley talgan

Abstract

The purpose of the study is to analyze the protein and oil content in wheat and barley grain raw materials at different technological stages of the production of the national Khakass cereal product talgan. Wheat and barley were grown in 2022 in the Beysk District of the Republic of Khakassia. In the process of making talgan, the grain was heat treated at 240–250 °C for 5 minutes, then the fried grain was crushed and sifted to separate the bran. In samples taken at each technological stage, the protein content was analyzed using the Kjeldahl method on an automatic UDK 159 installation; the oil content was determined using the Soxhlet method on a SER 148 device from Velp in accordance with the standard. As we progress through the technological stages of talgan production, from raw materials to the final product, significant changes in protein and oil content towards their increase were demonstrated. The final product talgan, made from barley, was characterized by a significantly higher level of protein and oil compared to those from wheat (by 4.2 and 24.9 %, respectively). After heat treatment of wheat and barley raw materials, a statistically proven change in the content of both protein and oil was noted in the product. The protein content of both crops increased by 6.1 and 9 %, respectively. As a result of passing the technological stage associated with grinding the grain product and sifting it, it was established that the oil content in the resulting wheat talgan increased by 39.7 % and its content doubled in barley talgan. The protein content in wheat and barley talgan exceeded that in the original raw material by 2.5 and 13.2 %, and the oil content was respectively higher by 56.5 and 86.7 %. The results obtained indicate a noticeable increase in the quality of the final talgan product compared to the original grain raw material.