IMPACT OF FERMENTATION ON QUALITY AND SAFETY INDICATORS OF SUNFLOWER MEAL

Sunflower meal is a by-product of sunflower oil production from sunflower seeds by cold pressing. It contains 4-10% fat depending on the production method. The objective of our research was to study the effect of fermentation on the physicochemical quality indicators (moisture, crude fat, protein, fiber, ash) and safety (CFU, mycotoxins, heavy metals, nitrates and nitrites) of sunflower meal. It had been found that the mass fractions of fat and protein in the dry matter of sunflower meal after fermentation with Lesnov's ferment were significantly higher in comparison to those before fermentation; CFU, mycotoxin content, pesticides, nitrates and nitrites, heavy metals in sunflower meal were in quantities below the minimum MPC level before and after fermentation.