№ 59-4 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Февраль, 2025
Научно-образовательные статьи

SUSTAINABLE HYDROPONIC CULTIVATION OF GREEN FODDER WITH PHYTOCHEMICAL EVALUATION OF MICROGREEN-DERIVED PROTEIN POWDER FOR ENHANCED NUTRITIONAL APPLICATIONS

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  • Toykulyyeva Guljemal ,
  • Allamyradova Uzuk,
  • Porrykov Dovletmyrat,
  • Rozyyeva Ogulnur
Toykulyyeva Guljemal
Oguz han Engineering and technology university of Turkmenistan
Allamyradova Uzuk
Oguz han Engineering and technology university of Turkmenistan
Porrykov Dovletmyrat
Oguz han Engineering and technology university of Turkmenistan
Rozyyeva Ogulnur
Oguz han Engineering and technology university of Turkmenistan

Опубликован 25.03.2025

Как цитировать

G. Toykulyyeva, U. Allamyradova, D. Porrykov, & O. Rozyyeva. (2025). SUSTAINABLE HYDROPONIC CULTIVATION OF GREEN FODDER WITH PHYTOCHEMICAL EVALUATION OF MICROGREEN-DERIVED PROTEIN POWDER FOR ENHANCED NUTRITIONAL APPLICATIONS. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 59-4 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1224

Аннотация

The increasing global demand for sustainable and nutrient-dense food sources has driven the exploration of innovative agricultural practices. This study investigated the sustainable hydroponic cultivation of green fodder, focusing on the phytochemical evaluation of microgreen-derived protein powder for enhanced nutritional applications. Hydroponic systems were optimized for the growth of microgreens, and the resulting biomass was processed into protein powder. Phytochemical profiling, including total phenolic content, flavonoid content, and antioxidant activity, was conducted to assess the nutritional quality of the derived protein powder.

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Библиографические ссылки

  1. Müller, H., Schmidt, K., & Wagner, F. (2020). Sustainable agriculture: Innovations in hydroponic systems. Berlin: Grüne Verlag.
  2. Fischer, A., Becker, T., & Hoffmann, R. (2019). Phytochemical profiling of microgreens: A comparative analysis of bioactive compounds. Journal of Agricultural Science, 45(3), 234–249. https://doi.org/10.1016/j.jagr.2019.05.012
  3. Weber, M., Braun, S., & Zimmermann, L. (2021). Nutritional evaluation of plant-based protein powders: A focus on amino acid composition and digestibility. Food Chemistry, 320, 126–135. https://doi.org/10.1016/j.foodchem.2021.126135