Abstract
This research work is dedicated to a comprehensive study of the changes in the physicochemical properties of wheat, green buckwheat, and oat grains during germination. The main objective of the study is to scientifically justify the possibility of obtaining functional products with high nutritional value by assessing the qualitative and functional indicators of germinated grains. During the study, water activity, pH level, moisture content, organoleptic characteristics, and functional-technological properties of the grains were determined. Additionally, the method of sublimation drying of germinated grains was applied, and the physicochemical and technological properties of the powdered products were examined. According to the results, green buckwheat showed the highest water activity (0.9905), and its mass increased from 200 to 309 grams. This indicates high storage stability and good moisture absorption capacity of the grain. Wheat and oats also demonstrated certain technological advantages. The study results contribute to improving new technologies for the efficient use of plant raw materials, as well as to the development of functional and biologically valuable products in the food industry. These products can be widely used as dietary supplements or natural ingredients, enhancing the quality and safety of the final products.