Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
Kambarova A. Igenbayev A. Kalibekkyzy Z. Utegenova A. Baikadamova A. Spanova A. Zhumadilova G. Abzhanova S. Tashybayeva M.
March 2026Multidisciplinary Digital Publishing Institute (MDPI)
Applied Sciences (Switzerland)
2026#16Issue 5
The development of functional cereal-based products with enhanced nutritional and biological value is a priority in modern food science, as single-grain cereals often exhibit limitations in amino acid balance and micronutrient composition. This study aimed to develop, optimize, and evaluate a multicomponent cereal-based food mixture with improved functional and nutritional properties. A mixture composed of rice, buckwheat, oats, and corn was formulated using computer-based modeling to optimize essential amino acid composition and energy value in accordance with WHO recommendations. The technological process included cleaning, sorting, hydrothermal treatment, dehulling, drying, cooling, grinding, and subsequent blending of the cereal components. Standard methods were used to assess organoleptic properties, chemical composition, mineral and vitamin content, microbiological safety, and shelf life at a moisture content of 13–14%. The developed mixture demonstrated favorable sensory characteristics and a balanced chemical composition, with a protein content of 14.43 g/100 g, carbohydrates of 59.92 g/100 g, fat of 4.48 g/100 g, and an energy value of 322.74 kcal (1351 kJ) per 100 g. The product was rich in essential macro- and microelements and B-complex vitamins, met all microbiological safety requirements, and exhibited a shelf life of 4–5 months. These findings indicate that the proposed multicomponent cereal mixture is nutritionally balanced, safe, and suitable for functional and health-oriented food applications.
biological value , dietary supplement , essential amino acids , functional food , microbiological safety , multicomponent cereal mixture , nutritional value , organoleptic properties
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Department of Food Technologies, Shakarim University, Semey, 071412, Kazakhstan
Department of Technology of Food and Processing Products, S.Seifullin Kazakh Agrotechnical University, Astana, 010011, Kazakhstan
Department of Economics and Finance, Shakarim University, Semey, 071412, Kazakhstan
Department of Applied Biotechnology, Almaty Technological University, Almaty, 050012, Kazakhstan
Department of Bioengineering Systems, Shakarim University of Semey, Semey, 071412, Kazakhstan
Department of Food Technologies
Department of Technology of Food and Processing Products
Department of Economics and Finance
Department of Applied Biotechnology
Department of Bioengineering Systems
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