atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-2-60-67atu-2900Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYКомплексная оценка качества бобовых культурComprehensive assessment of the quality of legume cropshttps://orcid.org/0000-0002-2003-8909ЖиенбаеваС. Т.ZhiyenbayevaS. T.

050012, Aлмaты, ул. Толe би, 100 

050012, Almaty, st. Tole bi, 100 

https://orcid.org/0000-0002-7385-482XИзтаевА.IztayevA.

050012, Aлмaты, ул. Толe би, 100

050012, Almaty, st. Tole bi, 100 

https://orcid.org/0009-0002-4655-6664ЕлеукеноваК. А.EleukenovaK. A.

050012, Aлмaты, ул. Богенбай батыра, 221

050012, Almaty, Bogenbay Batyr str., 221

https://orcid.org/0000-0002-8564-2912ЯкияеваМ. А.YakiyayevaМ. А.

050012, Aлмaты, ул. Толe би, 100

050012, Almaty, st. Tole bi, 100 

madina2051@mail.ruhttps://orcid.org/0000-0001-8252-1034СерикбаеваА. Н.SerikbayevaA. N.

050012, Aлмaты, ул. Толe би, 100

050012, Almaty, st. Tole bi, 100 

https://orcid.org/0009-0004-7593-645XМамыраевМ. Н.MamyrayevM. N.

050012, Aлмaты, ул. Толe би, 100

050012, Almaty, st. Tole bi, 100 

https://orcid.org/0009-0004-8940-151XРахымбаеваМ. Н.RakhymbayevaM. N.

050012, Aлмaты, ул. Толe би, 100

050012, Almaty, st. Tole bi, 100 

https://orcid.org/0009-0005-6489-7309СултанкулМ. Б.SultankulM. B.

050012, Aлмaты, ул. Толe би, 100

050012, Almaty, st. Tole bi, 100 

Алматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstanНациональный центр государственной научно-технической экспертизыКазахстанNational Center for State Scientific and Technical ExpertiseKazakhstan20261906202615226067Copyright © Жиенбаева С.Т., Изтаев А., Елеукенова К.А., Якияева М.А., Серикбаева А.Н., Мамыраев М.Н., Рахымбаева М.Н., Султанкул М.Б., 20262026Жиенбаева С.Т., Изтаев А., Елеукенова К.А., Якияева М.А., Серикбаева А.Н., Мамыраев М.Н., Рахымбаева М.Н., Султанкул М.Б.Zhiyenbayeva S.T., Iztayev A., Eleukenova K.A., Yakiyayeva М.А., Serikbayeva A.N., Mamyrayev M.N., Rakhymbayeva M.N., Sultankul M.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/2900

В данной работе проведена комплексная оценка качества и пищевой ценности основных бобовых культур, выращиваемых в Казахстане - сои («Жансая Элита», «Айсауле супер Элита»), нута («Нурлы»), чечевицы («Веховская») и гороха («Шал»). Исследование включало определение макронутриентов, физико технологических показателей зерна, жировой фракции и биоактивных соединений. Результаты исследования показали, что наибольшее содержание белка и жира у сои (36,39–36,71 % белка, 18,69–20,56 % жира), а в горохе, нуте и чечевице представлено в меньшем количестве. Содержание крахмала было максимальным у чечевицы (55,34 %), гороха (51,98 %) и нута (48,51 %), а клетчатка — у сортов сои (14,18 15,59 %). Зольность колебалась от 2,09 до 3,65 %, рН от 6,20 до 6,33, что свидетельствует о хорошем качестве зерна. Соя также отличалась более высоким содержанием водорастворимых антиоксидантов, полифенолов и витамина E. Полученные результаты подтверждают высокую питательную ценность и функциональные свойства исследованных образцов бобовых культур, что обосновывает их применение в рациональном питании и пищевой промышленности, а также их потенциал для разработки продуктов с повышенной биологической и пищевой ценностью.

This study conducted a comprehensive assessment of the quality and nutritional value of the main legume crops grown in Kazakhstan—soybean (“Zhansaya Elita”, “Aisaule Super Elita”), chickpea (“Nurly”), lentil (“Vekhovskaya”), and pea (“Shal”). The research included the determination of macronutrients, physicochemical and technological characteristics of the grains, lipid fraction quality indices, and bioactive compounds. The results showed that soybeans had the highest protein and fat contents (36.39–36.71% protein and 18.69–20.56% fat), while lower levels were observed in peas, chickpeas, and lentils. The highest starch contents were recorded in lentils (55.34%), peas (51.98%), and chickpeas (48.51%), whereas dietary fiber was most abundant in soybean varieties (14.18–15.59%). Ash content ranged from 2.09 to 3.65%, and pH values varied between 6.20 and 6.33, indicating good grain quality. Soybeans were also distinguished by higher levels of water-soluble antioxidants, polyphenols, and vitamin E. The obtained results confirm the high nutritional value and functional properties of the studied legume samples, justifying their application in rational nutrition and the food industry, as well as their potential for the development of food products with enhanced biological and nutritional value.

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The authors declare that there are no conflicts of interest present.