# Pre-Treatment of Vegetable Raw Materials (_Sorghum Oryzoidum_) for Use in Meat Analog Manufacture
## 3 Results and Discussion
### 3.2. Hytration Process Evolution  
The benefits of the hydration process are elucidated in the works of several authors, who showed that soaking in a hydration medium (water and salt solution) led to an increase in the hydration coefficient; an increase in the seed mass, amount of soluble nitrogen, and in vitro digestibility; and a reduction in preparation time [46; 47; 48]. The purpose of the grain hydration operation is to dissociate the protein network and eliminate the soluble constituents, considering that during the soaking of the grains, the S-S sulfur bridge bonds are broken and the protein network surrounding the starch granules is disorganized. The evolution of the soryz grains' hydration degree (%) depends on the hydration time (hours) at different temperatures of the hydration medium (water) presented in Figure 2. As can be seen from the curves presented, the evolution of the grains' hydration degree depending on time had a complex character. According to the character of the curve slope, the grain hydration process can be conventionally divided into three consecutive phases:  
* There is the phase of the very rapid increase in the degree of hydration or the soaking phase, which lasted 0.5-2.0 h and was probably governed by superficial wetting and capillary soaking. The hydration parameters in this phase were determined by the permeability of the cuticle and the physical structure and, in particular, by the grain porosity and pore sizes. * The stabilization phase of the hydration process was relatively long (6-12 h), in which proteins, carbohydrates, and other macromolecular substances of plant tissue were hydrated. The rate of hydration during this period decreased continuously over time. * There is the phase of the linear increase in the degree of hydration (proportional to time--the constant speed of the increase in the degree of hydration), which lasted 10-13 h and was probably largely controlled by the physiological processes that intervene in the grains after their partial hydration. Bibliographical studies showed that the soaking process happens faster the smaller the cereal grains are because the surface area per unit mass of small-sized grains is greater for water transfer [49]. This hypothesis is true if during the soaking process, diffusion mechanisms intervene and the seed coat is permeable to water, but not for grains with sigmoid behavior [17]. \begin{table}
\begin{tabular}{c c} \hline
**Minerals** & **Quantity, mg/kg** \\ \hline Sodium (Na) & 9.63 \(\pm\) 0.01 \\ Potassium (K) & 1959 \(\pm\) 3 \\ Magnesium (Mg) & 1615 \(\pm\) 2 \\ Calcium (Ca) & 136.3 \(\pm\) 0.5 \\ Manganese (Mn) & 12.10 \(\pm\) 0.03 \\ Iron (Fe) & 35.0 \(\pm\) 0.06 \\ \hline \end{tabular} The results are the mean \(\pm\) standard deviation.  
\end{table} 
Table 3: Mineral composition of soryz (_Sorghum Orzyzoidum_). The rate of water absorption over time was initially quite high, then decreased continuously and approached equilibrium. This asymptotic behavior was determined by the decrease in hydration driving force with increasing grain moisture [50]. After approximately 24 h of grain soaking, a dynamic balance was established, and the degree of hydration had reached its maximum value and remained practically unchanged. The impact of temperature on the hydration process was obvious and quite defined, especially in the second hydration phase. At a given moment, the degree of hydration was all the higher, the higher the temperature of the hydration medium. The influence of the increase in temperature was determined by the decrease in viscosity (and as a result--the increase in diffusion) of water, but also by the impact on the product structure. With the increase in the temperature of the hydration water from 20 \({}^{\circ}\)C to 60 \({}^{\circ}\)C, the equilibrium humidity of the grains increased non-essentially from 31% to 33%. This phenomenon has been established in other similar studies [20; 51]. [PERSON] et al.