Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages

Abstract

The possibility of using flour from soybean and chickpea grains, which are germinated in solutions of mineral salts, has been considered. The feasibility of its use in the production of cooked-smoked sausages by reducing meat raw materials has been investigated. The obtained patterns will be used in the development of the technology of cooked-smoked sausage enriched with iodine and selenium, the deficit of which is observed in 17 % of the world's population.