Аннотация
Currently, there is a growing public demand for whole grains, driven by increasing awareness of their health benefits. Scientific evidence has demonstrated that whole grains possess superior nutritional value compared to highly processed cereal products. Disruptions in gastrointestinal water balance, elevated blood cholesterol levels, and the accumulation of toxins and heavy metals have detrimental effects on the human body and contribute to the onset of various diseases. In contrast, regular consumption of whole grains has been shown to improve blood circulation, support cardiovascular function, and help maintain a balanced intestinal microbiota, thereby promoting overall health.Among various cereal grains, millet and oats stand out as particularly suitable for daily gluten-free diets. These grains are especially rich in B-group vitamins and dietary fiber, making them valuable components of a balanced nutritional regimen. In this context, the present study investigates the potential use of whole millet and oat grains as functional ingredients in the formulation of fermented beverages, with particular emphasis on their bioactive compounds and enhanced nutritional profile.Despite their known health benefits, whole grains also contain phytic acid, which can inhibit the absorption of essential macro- and micronutrients. To mitigate this effect, the grains were soaked in water for six hours – a process shown to effectively reduce phytic acid levels.Following this treatment, two drying methods were applied: convective drying at 38°C using a Sedona dehydrator, and pan-toasting in a WOK at heat levels 6 to 8. The processed raw materials were subsequently analyzed for their sensory attributes, B-vitamin content, dietary fiber levels, and concentrations of water-soluble antioxidants. The results indicated that the overall nutritional quality of both millet and oat grains was maintained under both drying conditions, with the exception of vitamin B3, which showed a decline in oats subjected to pan-toasting.