BioNutriBread: improving the nutritional value of bakery products for sustainable nutrition

At the Department of Agronomy and Forestry, Associate Professor Kantarbayeva E.E., together with Nuraliyeva G., a second-year master's student of the Biotechnology educational program, developed a technology for producing bread with enhanced nutritional and biological value using sprouted chickpeas within the framework of research work related to the master's thesis. The development is aimed at improving nutrition quality and expanding the use of plant-based protein in everyday food products.

Sprouted chickpeas are a source of protein, essential amino acids, dietary fiber, vitamins, and biologically active compounds, which makes it possible to increase the nutritional and biological value of bread and create a functional product for healthy and sustainable nutrition.

As a result of the research, a method for improving the nutritional and biological value of bread by adding sprouted chickpea seeds was developed, and a patent was obtained for the proposed technology. Laboratory studies of the quality and nutritional value of the developed product were conducted, confirming the potential of this technology for implementation in the food industry.