Abstract
Porridge is one of the most important processed cereal products. Useful properties are lost from processing, the biochemical composition changes and organoleptic properties deteriorate. In this connection, enrichment with natural additives is an alternative solution. The criteria for choosing vegetable supplements were their functional properties and harmonious combination with cereals. Therefore, vegetables in the form of additives, widely used, easily accessible, and not too expensive, such as carrots, and pumpkins were chosen. Studies have shown that the vitamin, mineral and amino acid composition of vegetables varies significantly depending on the type and variety of crops. The vitamin and mineral composition of carrots, regardless of variety, is superior in value to pumpkin. However, the amino acid composition of pumpkins significantly exceeds that of carrots. Thus, carrot varieties "Alau" and "Derbes", as well as pumpkin varieties "Karina", considering the chemical composition, can be used to enrich instant cereals with vitamins, minerals and amino acids.