## 3 Results
### Biochemical Indicators
#### 3.1.4 Minerals  
Mineral elements are vital micronutrients necessary for maintaining human health, as they participate in key metabolic processes and the biosynthesis of macromolecules [79].  
The study of mineral content in WGT and GT18h, GT20h, GT22h, and GT24h, as shown in Figure 2, revealed a relatively high content of potassium, molybdenum, and iron in the WGT samples, with concentrations of 1.51%, 0.540%, and 0.499%, respectively. During germination, both slight fluctuations in the concentration of certain minerals were observed depending on the germination time: potassium dropped from 1.51% (WGT) to 1.14% (GT18), 1.17% (GT20), 1.12% (GT22), and 1.13% (GT24); molybdenum remained stable at 0.540% (WGT) and GT18, decreased to 0.496% (GT20), 0.345% (GT22), and then significantly increased to 0.589% (GT24); iron reduced from 0.499% (WGT) to 0.432% (GT18), 0.450% (GT20), 0.401% (GT22), and 0.435% (GT24); calcium elevated from 0.202% (WGT) to 0.231% (GT18), 0.227% (GT20), 0.227% (GT22), and 0.229% (GT24); magnesium remained at 0.197% (WGT) and 0.197% (GT18), declined to 0.182% (GT20), 0.187% (GT22), and then escalated to 0.200% (GT24); manganese decreased from 0.276% (WGT) to 0.248% (GT18), 0.265% (GT20), 0.133% (GT22), and 0.269% (GT24).  
It is also noted that during germination at GT24, there was a significant increase in the content of magnesium and molybdenum to 0.200% and 0.589%, respectively, indicating the beneficial effect of this germination time on the enrichment of germinated grain with these essential trace elements.  
The mineral composition results align with previous studies [106], which found an increase in calcium content during rice germination and a decrease in potassium content, consistent with the results obtained. Therefore, germination time significantly affects the mineral content and bioavailability in trtiticale grain. According to [107], partial mineral leaching may occur during soaking due to the water used. The use of minerals in other critical biochemical processes during germination is another reason for reduced mineral availability [108].  
The increase in magnesium, molybdenum, and calcium content during trtiticale grain germination is associated with the enhanced bioavailability of these elements due to the activation of the enzyme, phytase. Activated during germination, phytase catalyzes the hydrolysis of phytic acid, facilitating the release of minerals bound to it and consequently improving their absorption. The observed differences in the bioavailability of minerals at different stages of germination may be due to variations in phytic acid content, phytase activity, and the strength of mineral binding in phytate complexes [109].  
Additionally, minerals can be chelated or interact with proteins during germination, which contributes to their stabilization and accumulation [110]. According to [PERSON] et al. [18], increased bioavailability of minerals is accompanied by a decrease in anti-nutritional factors. The increase in calcium content at all germination time intervals suggests that germinated trtiticale grains can be a good source of calcium, which is essential for bone and tooth formation. Therefore, germination is a promising biotechnology for enriching cereal raw materials and can be recommended for producing functional food products with improved mineral contents. In particular, the consumption of germinated cereals, such as yellow corn, may prevent deficiency conditions and promote health [111; 112].